Fresh Tomato Sauce Recipe (Italian Style with Fresh or Frozen Tomatoes)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
5
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Calories
101 kcal
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Course
Condiments
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Cuisine
Italian
Fresh Tomato Sauce Recipe (Italian Style with Fresh or Frozen Tomatoes)
Description
The Fresh Tomato Sauce Recipe starts with either fresh tomatoes peeled by blanching or thawed frozen tomatoes, which are then blended or chopped depending on desired texture. Peeling and seeding tomatoes is optional, affecting color and smoothness without changing taste.
The cooking process involves gently browning garlic in olive oil with fresh parsley, then adding tomatoes and covering them temporarily to control splatter. Slow simmering integrates the flavors and produces a balanced sauce with fresh herb notes from basil added near the end.
This sauce is versatile for use atop pasta or as a base for other Italian dishes and reflects a straightforward approach to utilizing fresh tomato produce. Basic seasoning with kosher salt allows adjustments to taste during cooking.
Ingredients
- 1 ½ lbs tomato fresh or frozen, preferably San Marzano or Roma - up to 2 lbs
- 3 Tbsp extra virgin olive oil
- 2 cloves garlic or 3, fresh
- 1 Tbsp Italian parsley fresh, chopped
- 1 kosher salt or more as needed
- 5 basil fresh, torn, fresh leaves
Instructions
For a smooth sauce:
- You can simply blend the tomatoes whole, just remove the core, and/or the seeds and skin. I Leave the seeds and skin. Blanch the fresh tomatoes in a pot of boiling water for 45 seconds to peel them easily. For frozen tomatoes, rinse them and the skins will come off easily.
- Scoop or squeeze out the seeds, then cut the tomatoes and process in a blender until smooth. This will make the tomatoes more pale in color, but it won't affect the flavor.
For a chunky sauce:
- Choose whether you want to remove the seeds and skin.
- Chop into small pieces.
Cook the sauce:
- Put the oil into a sauté pan over medium high heat, then add the garlic (smash it under the flat blade of a large knife).
- Then add the chopped parsley, but make sure it's dry or the water will make the oil squirt, so keep the lid handy, but don't keep the lid on.
- When the garlic starts to brown, quickly add the tomatoes and cover with a lid to keep the squirting inside the pan, once it stops, remove the lid as quickly as possible. Stir with a wooden spoon, and keep it simmering quickly (don't lower the heat too much).
- Add the salt.
- This sauce cooks quickly, so you need to keep the lid off and stir often while it simmers/boils as there's a lot of water that needs to evaporate, especially if using frozen tomatoes.
- When the sauce is thickened, after about 10 to 20 minutes, depending on the tomatoes used, taste and add salt if needed, then throw in some torn fresh basil leaves. Stir and turn off the heat.
- Your sauce is now ready to use with pasta or whatever you want to use it for.
Notes
- The body of the recipe contains various useful preparation tips for peeling and choosing tomatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Serving | 1recipe | |
| Calories | 101kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 8mg | 0% |
| Potassium | 333mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1222IU | 24% |
| Vitamin C | 20mg | 22% |
| Calcium | 18mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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