0 from 9 votes
Fresh Tomato Sauce
It's hard to beat the flavors from a Fresh Tomato Sauce! This summer, take full advantage of all the delicious, ripe tomatoes and make our sauce! Everyone will be so impressed by the flavors! Toss it with your favorite pasta or use it for dipping delicious bread, for the best tomato sauce experience!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Calories: 232 kcal
Course:
Condiments , Lunch , Dinner
Cuisine:
Italian
Ingredients
fresh tomato sauce
- 2 3/4 pounds cherry tomatoes
- 4 garlic cloves gently smashed
- 1 shallot roughly chopped
- 5 thyme sprigs
- 3 1/2 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste
- 2 tablespoons minced basil leaves plus more for garnish
- 2 tablespoons unsalted butter
- salt and pepper to taste
serving suggestion
- 8 ounces cooked bucatini (or pasta of choice)
- fresh grated parmesan garnish
Instructions
- Preheat oven to 375˚F. In a ceramic or glass baking dish combine tomatoes, garlic, shallot, and thyme. Drizzle with oil and season with salt and pepper. Toss together.
- Place tomato mixture into the oven and roast for 25 minutes. Remove from oven and toss together.
- Place tomatoes back into the oven for another 15 minutes or until tomato skins have begun to shrivel and the tomatoes themselves have slightly burst.
- Remove tomatoes from oven and discard thyme sprigs.
- Pour roasted tomato mixture into a blender, reserving about 1 1/2 cups roasted cherry tomatoes for garnish.
- Blend tomato mixture until “chunky-smooth”. Pour mixture into a skillet.
- Place over medium heat and simmer.
- Stir in tomato paste and basil and season with salt and pepper. Stir and simmer for 4to 5 minutes, until slightly thickened.
- Remove from heat and stir in butter. Add pasta and toss together until well coated.
- Top with reserved roasted cherry tomatoes, fresh basil leaves, and grated Parmesan.Serve.
Cup of Yum
Notes
- **Nutritional Information does not include pasta or Parmesan garnish**
- Tips and Tricks for Success
- Add tomato paste! It will really help add body and depth of flavor to your sauce. Otherwise you may end up with more of a 'tomato water' than sauce.
- Although you don't have to reserve some of the roasted cherry tomatoes for garnish, I think it makes a huge difference, especially when serving with pasta. The bursts of concentrated fresh tomato is the best!
- Although we don't do this, if you want a smoother consistency with your sauce (and you want to omit the seeds), instead of blending it up, you can run the tomatoes through a food mill.
Nutrition Information
Calories
232kcal
(12%)
Carbohydrates
16g
(5%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
972mg
(41%)
Potassium
806mg
(23%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
1935IU
(39%)
Vitamin C
76mg
(84%)
Calcium
54mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 232
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 972mg | 41% |
| Potassium | 806mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1935IU | 39% |
| Vitamin C | 76mg | 84% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.