Fresh Tomato Sauce Recipe
This recipe will guide you through the process of making fresh tomato sauce from scratch. With this homemade tomato sauce recipe, you will have sauce that has a vibrant, sweet, and tangy flavor that can’t be matched by store-bought versions. Use it in pasta dishes, pizza, casseroles, or any recipe that calls for tomato sauce.
- 10-12 ripe tomatoes (Roma or plum tomatoes are ideal)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon sugar (optional, to balance acidity)
- 1 handful of fresh basil leaves
- Salt and freshly ground black pepper, to taste
- Start by blanching the tomatoes to remove their skins. Make a small X on the bottom of each tomato with a sharp knife. Place the tomatoes in a pot of boiling water for 15-20 seconds, then quickly transfer them to a bowl of ice water. This will cause the skins to peel back and easily slip off. Once cooled, peel the tomatoes.
- Cut the peeled tomatoes into quarters and remove the seeds. Then, chop the tomatoes into small chunks.
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
- Add the minced garlic to the saucepan and continue to sauté for another minute, until the garlic is fragrant.
- Add the chopped tomatoes to the saucepan. If you’re using sugar, add it now. Stir to combine the ingredients.
- Reduce the heat to low, cover the saucepan, and let the mixture simmer for at least one hour. This will allow the flavors to meld together and the sauce to thicken. Stir occasionally to prevent sticking.
- After the sauce has simmered and thickened, add the fresh basil leaves. You can either chop them finely or add them whole, depending on your preference. Stir the sauce to distribute the basil.
- Season the sauce with salt and freshly ground black pepper to taste. Allow the sauce to simmer for an additional 5-10 minutes for the flavors to combine.
- If you prefer a smoother sauce, use an immersion blender or a regular blender (in batches, if necessary) to puree the sauce until it reaches your desired consistency. Be sure to allow the sauce to cool slightly before blending, and always be careful when blending hot liquids.
Your fresh tomato sauce is now ready to be used in your favorite recipes or stored for later use. It can be refrigerated for up to one week or frozen for up to six months. Enjoy the fresh, homemade flavor of your tomato sauce in various dishes!