Homemade Fresh Tomato Sauce
User Reviews
4.7
81 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
251 kcal
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Course
Main Course
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Cuisine
Italian
Homemade Fresh Tomato Sauce
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Fresh Tomato Sauce, a healthy lunch or dinner sauce recipe. Made with fresh tomatoes and basil, the perfect easy homemade Italian sauce recipe.
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Ingredients
- 5-8 very ripe tomatoes
- 1-2 cloves garlic minced
- 1 - 1½ teaspoons oregano
- ¼-½ teaspoon salt
- 6-8 leaves fresh basil chopped
- 3 tablespoons olive oil
- 1-2 dashes hot pepper flakes if desired
- 3-4 cups cooked pasta (1½ - 2 cups dry pasta)
Instructions
- Wash tomatoes and place in a large bowl, cover with boiling water and let sit for approximately 10 minutes (should be easy to remove the skin, be careful because it is very hot). Remove skin and squeeze out excess water, remove seeds and any white or yellow flesh, cut into small pieces.
- In a medium-sized high sided frying pan add olive oil, tomatoes, garlic, oregano, salt, fresh chopped basil leaves and hot pepper flakes if desired .
- Mix together and then squish gently with a fork, cook uncovered on medium heat till thickened,(while the sauce is cooking occasionally gently squish with a wooden spoon or fork). Simmer for approximately 20 - 25 minutes.
- While sauce is cooking boil the water, add salt and cook pasta al dente.
- Add 3 cups of cooked short pasta and ½ ladle of pasta water, heat on medium/high heat for a couple of minutes gently tossing. Serve immediately with freshly grated Parmesan Cheese. Enjoy!
Notes
- The best tomatoes to use or the ones we always used for sauce are San Marzano or Roma tomatoes. Roma tomatoes are meatier with less water content and an outstanding taste, which makes them perfect. San Marzano also have more flesh, they have less seeds with a stronger, sweeter and less acidic taste. Both are great choices, or combine them together.
- This fresh tomato sauce is so good, there’s no need to add meat or any other vegetable, all you need is your favourite pasta, preferably a short pasta like penne, rigatoni, fusilli or any short ridgy pasta that will hold the sauce.
- Store the cooled sauce in an airtight container in the fridge, it will last 3-4 days in the fridge. Re-heat the pasta in a frying pan on low heat, if it is really thick then add a little water, or heat in the microwave.
- To freeze the sauce, let the sauce cool completely then transfer it to a freezer safe container or freezer bags. It’s a good idea to label the bag or container with the date then freeze. It will last 5-6 months in the freezer. Thaw the sauce in the fridge.
Nutrition Information
Show Details
Calories
251kcal
(13%)
Carbohydrates
31g
(10%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Sodium
151mg
(6%)
Potassium
238mg
(7%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
705IU
(14%)
Vitamin C
10.9mg
(12%)
Calcium
34mg
(3%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 151mg | 6% |
| Potassium | 238mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 10.9mg | 12% |
| Calcium | 34mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
81 reviews
Excellent
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