Fresh Tomato Sauce with Basil and Garlic
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
118 kcal
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Cuisine
Italian
Fresh Tomato Sauce with Basil and Garlic
Description
This Fresh Tomato Sauce with Basil and Garlic starts by grating peeled, seeded tomato pulp, yielding a smooth base free from skins and seeds. The pulp is drained to remove excess liquid, enabling control over the sauce's final consistency. Garlic cloves are gently simmered in extra-virgin olive oil with optional crushed red pepper to infuse it with flavor without burning. Tomato paste is added and cooked briefly to deepen the tomato intensity. The tomato pulp is then integrated, allowing the natural sweetness and acidity to meld.
The addition of torn fresh basil late in the process provides bright herbal notes that complement the ripe tomato character. Butter is optionally stirred in for richness and a silkier mouthfeel. Simmering time can be adjusted to concentrate flavor and achieve desired thickness, with care to avoid sticking or burning. This sauce suits pasta dishes, pizza bases, or as a foundation for other tomato-based recipes, giving a fresh, straightforward tomato flavor enhanced by garlic and basil.
The notes advise watching simmering closely to prevent thickened sauce from burning and suggest adding a little sugar or grated carrots if further sweetness is desired. The sauce stores well refrigerated for about a week or can be frozen for approximately six months.
Ingredients
- 4-5 lbs. tomato medium - large in size, not cherry or grape tomatoes
- ¼ cup extra-virgin olive oil
- 2 cloves garlic smashed
- ½ teaspoon crushed red pepper or Aleppo pepper, optional, more or less depending on spice preference.
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- ½ cup basil torn fresh leaves
- 1 tablespoon butter optional, but HIGHLY RECOMMENDED
Instructions
- Prepare the tomatoes: Slice the 4-5 lbs. tomatoes in half cross-wise (separating the top from the bottom). Squeeze the seeds out, using a spoon to help you scrape them off the surface of the cut-side of the tomato into a bowl or container.
- Set a box grater over a shallow bowl and grate the inside of the tomato, separating the flesh from the skin. Discard both the seeds and the skin. Place the tomato pulp into a mesh sieve set over a bowl and allow the liquid to drain. Set aside.
- Heat the ¼ cup extra-virgin olive oil in a large deep skillet over low heat. Add the smashed 2 cloves garlic and the ½ teaspoon crushed red pepper, if using. Allow to cook for 3-5 minutes, until the garlic is fragrant and has infused the oil, but not too browned or burned. Remove the garlic cloves with tongs and set aside. Once it's cooled, chop it up finely.
- Add the 2 tablespoons tomato paste. Stir into the oil, continuing to cook on low for approximately 2 minutes.
- Add the tomato pulp into the skillet (I like to start with a ladle of the pulp at first, to prevent too much splattering, then add the rest), and discard the liquid that has drained into bottom of the bowl. Add the 1 teaspoon kosher salt, as well as the chopped garlic from before. Stir together and allow to simmer, uncovered, for at least 5-10 minutes (or until much of whatever liquid remains has evaporated - see notes).
- Turn off the heat and add the ½ cup torn fresh basil leaves. and the 1 tablespoon butter, if using. Stir in until leaves have wilted and butter has melted completely. Serve with cooked pasta, with meatballs, on pizza, or however else you use tomato sauce.
Notes
- Simmer the sauce carefully and add water if it begins to stick or thicken too much to prevent burning.
- Adjust simmer time depending on how concentrated and thick you want the sauce, tasting as it cooks.
- For added sweetness, especially if simmering briefly or using less ripe tomatoes, consider adding a little sugar or grated carrots cooked in the sauce.
- Store the sauce in an airtight container in the fridge for up to one week or freeze for up to six months for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 347mg | 14% |
| Potassium | 588mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2110IU | 42% |
| Vitamin C | 32mg | 36% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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