Fresh Tomato Sauce

Name: Fresh Tomato Sauce
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 4 pounds ripe tomatoes; 2 tablespoons olive oil; ½ medium onion; 3 cloves garlic; 1 teaspoon dried basil; ½ teaspoon dried oregano; 2 tablespoons dry red wine; salt and black pepper; 2 tablespoons fresh chopped basil; 2 tablespoons chopped fresh parsley

User Reviews

5.0

33 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
4 servings
Calories
161 kcal
Course
Condiments
Cuisine
Italian, American

Fresh Tomato Sauce

Layla Henson

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This fresh tomato sauce is easy to make and perfect spooned over meatballs or your favorite pasta.

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Ingredients

Servings

4 pounds ripe tomatoes *see note (7-8 cups)
2 tablespoons olive oil
½ medium onion finely diced
3 cloves garlic minced
1 teaspoon dried basil
½ teaspoon dried oregano
2 tablespoons dry red wine
salt and black pepper
2 tablespoons fresh chopped basil
2 tablespoons chopped fresh parsley

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Instructions

Peel the tomatoes by bringing a large pot of water to a boil and preparing a bowl of ice water. Cut an X in the bottom of each tomato (just enough to cut through the skin). Place in the boiling water for 20 seconds and then into ice water. The skins will easily peel.
Place a fine strainer over a small bowl. Cut tomatoes in half and remove the seeds into the strainer being sure to reserve any juices in the bowl. Discard the seeds and chop the tomatoes into chunks.
Heat olive oil in a medium saucepan. Add onion and cook over medium low heat until tender, do not brown.
Once onion is tender, add garlic and seasonings. Cook until fragrant, about 1 minute.
Add chopped tomatoes, red wine, reserved tomato juices, and ½ teaspoon salt. Bring to a simmer and let cook uncovered for 45-55 minutes or until thickened.
Blend sauce with a hand blender (or pulse a few times in a food processor) to reach desired consistency. Season with salt & pepper to taste.
Stir in fresh herbs and serve.

Notes

This recipe can be doubled or tripled if desired and it freezes well.
Tomato Flavor: The riper the tomatoes, the better the flavor of the sauce. Taste a slice of tomato before making the sauce; it should have a vibrant tart flavor. If the tomatoes are bland, the sauce will have less flavor.
Strain the seeds but be sure to collect the juices, it adds lots of flavor to the sauce.
Sauce Texture
Serving Suggestions
If your tomatoes are very tart add either 1 shredded carrot before simmering or a pinch of sugar for sweetness.
Some tomatoes are very sweet, if your sauce is too sweet, add 1/2 teaspoon balsamic vinegar.
If your tomatoes are not flavorful, add 2-3 tablespoons tomato paste before simmering.
For a chunky texture, skip the blender and break up the tomatoes with a spoon as they cook.
For a smooth sauce, blend all of the tomatoes with an immersion blender.
Do not rinse pasta before adding the sauce as the starches help it to cling to the pasta.
Thicken the sauce further by cooking it longer.
Fresh herbs are delicate and should be added just before serving.

Nutrition Information

Show Details

Calories 161 (8%) Carbohydrates 20g (7%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 25mg (1%) Potassium 1128mg (32%) Fiber 6g (24%) Sugar 13g (26%) Vitamin A 4006IU (80%) Vitamin C 67mg (74%) Calcium 67mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 161 kcal

% Daily Value*

Calories	161	8%
Carbohydrates	20g	7%
Protein	4g	8%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Sodium	25mg	1%
Potassium	1128mg	24%
Fiber	6g	24%
Sugar	13g	26%
Vitamin A	4006IU	80%
Vitamin C	67mg	74%
Calcium	67mg	7%
Iron	2mg	11%