Fresh Tomato Sauce
User Reviews
4.9
Fresh Tomato Sauce
Description
This sauce begins by grating fresh tomato flesh, separated from the skins, to create a smooth tomato base. Finely minced shallots and garlic gently sauté in olive oil add aromatic depth without overpowering. The addition of tomato paste enhances richness, while balsamic vinegar and cane sugar balance the acidity. Dried oregano and red pepper flakes introduce herbal and spicy notes. A fresh basil sprig simmers with the sauce to impart subtle herbal flavor, removed before serving.
Simmering over low heat for 30 minutes allows the sauce to thicken and the flavors to meld without becoming overly reduced or burnt. The fresh tomato texture provides a light, clean base rather than a heavy cooked-down purée.
This sauce serves well as a base for pasta, dipping, or as a topping for proteins and vegetables. It yields about two cups.
Ingredients
- 3 pounds tomato medium, on-the-vine
- 2 tablespoons extra-virgin olive oil
- ⅓ cup shallot finely minced
- 2 garlic finely minced, large cloves
- ½ teaspoon salt sea salt
- black pepper freshly ground
- 1 tablespoon tomato paste
- 2 teaspoons balsamic vinegar
- ¼ teaspoon cane sugar
- ¼ teaspoon oregano dried
- ¼ teaspoon red pepper flakes
- 1 prig basil fresh
Instructions
- Slice the tomatoes in half and scoop out the seeds. Set a box grater over a large bowl and press the cut side of the tomato flesh against the large holes of the grater. Grate the tomato flesh into the bowl, leaving the skins behind.
- Heat the olive oil in a medium pot over low heat. Add the shallot, garlic, salt, and a few grinds of pepper and cook for 3 minutes, stirring often.
- Add the tomatoes, tomato paste, balsamic vinegar, cane sugar, oregano, red pepper flakes, and basil sprig. Cover and simmer over low heat for 30 minutes, stirring occasionally. Remove and discard the basil sprig and season to taste.
Notes
- This recipe makes about 2 cups of fresh tomato sauce.
User Reviews
Overall Rating
4.9
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