Fresh Tomato Sauce with Basil and Garlic

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5 from 48 votes

Fresh Tomato Sauce with Basil and Garlic captures ripe tomato flavor with subtle heat and herbaceous notes. It uses grated tomato pulp freed from skins and seeds, slowly sautéed garlic infused in olive oil, tomato paste, and fresh basil to create a layered sauce. The careful removal of seeds and skin yields a smooth texture, while the infusion of garlic and optional crushed red pepper offers a gentle depth of flavor. The recipe allows adjustments in simmer time to concentrate flavor and control thickness.

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Servings: 8 servings

Calories: 118 kcal

Cuisine: Italian

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 118

% 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.