Fresh Tomato Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
161 kcal
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Course
Condiments
Fresh Tomato Sauce
Description
The recipe begins by blanching tomatoes to easily remove the skins and then removing their seeds for a smoother sauce. Chopped tomatoes are simmered with olive oil, finely diced onion, minced garlic, dried basil and oregano, dry red wine, and reserved tomato juices. The mixture cooks uncovered for 45 to 55 minutes until it thickens and concentrates in flavor. After cooking, the sauce is blended to the desired consistency, then seasoned with salt and pepper to taste.
This sauce has a balanced taste that reflects the natural sweetness and acidity of fresh tomatoes enhanced by savory herbs and a hint of wine. The gentle sautéing of onion and garlic before simmering adds depth without overpowering the tomato character. The final addition of fresh basil and parsley at the end adds a bright, fresh note.
Fresh Tomato Sauce is a flexible base for pasta dishes and can be served chunky or smooth depending on blending preference. It pairs well with a variety of pasta shapes and can be adjusted for sweetness or acidity with carrot, sugar, or vinegar as needed. Using ripe tomatoes greatly affects the flavor quality. The sauce can be made in larger quantities and freezes well for later use.
Ingredients
- 4 pounds tomatoes see note (7-8 cups, ripe
- 2 tablespoons olive oil
- ½ medium onion finely diced
- 3 cloves garlic minced
- 1 teaspoon basil dried
- ½ teaspoon oregano dried
- 2 tablespoons red wine dry
- salt
- black pepper
- 2 tablespoons basil fresh, chopped
- 2 tablespoons parsley chopped, fresh
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
- Use ripe tomatoes with vibrant tart flavor for best taste; bland tomatoes result in weaker sauce flavor.
- Strain out the tomato seeds but keep the juices to maintain flavor depth.
- Add a shredded carrot or a pinch of sugar if tomatoes are very tart, or balsamic vinegar if too sweet.
- For a chunky sauce, skip blending and break up tomatoes during simmering; blend for smooth texture.
- Do not rinse pasta after cooking to help sauce adhere better.
- Cooking sauce longer thickens it further if needed.
- Add fresh herbs only at the end as they are delicate.
- This sauce can be doubled or tripled and freezes well.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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