Homemade Fresh Tomato Sauce
User Reviews
4.7
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Prep Time
25 mins
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Cook Time
20 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
Description
The "Homemade Fresh Tomato Sauce" starts by blanching and peeling 5 to 8 very ripe tomatoes, removing seeds and watery flesh before chopping them finely. These prepared tomatoes are cooked with olive oil, minced garlic, oregano, fresh chopped basil, and salt, with optional hot pepper flakes for heat. The sauce slowly simmers on medium heat, thickening as the water evaporates and the tomatoes break down.
The finished sauce is gently squished during cooking to blend ingredients and create a rustic texture. It is best served tossed with cooked short pasta like penne, rigatoni, or fusilli along with a bit of reserved pasta water to perfectly coat the noodles. Freshly grated Parmesan cheese complements the fresh herb and tomato notes.
Using meatier, less watery tomatoes such as Roma or San Marzano varieties contributes to a richer sauce with balanced sweetness and acidity. This makes the sauce stand well on its own without needing meat or other vegetables.
The sauce keeps well refrigerated for 3 to 4 days in an airtight container and can be frozen for 5 to 6 months when cooled and stored properly. Reheating is best done gently in a frying pan with added water if the sauce thickens too much. This flexibility makes it easy to prepare in advance or preserve leftovers for later use.
Ingredients
- 5-8 tomatoes very ripe
- 1-2 cloves garlic minced
- 1 - 1½ teaspoons oregano
- ¼-½ teaspoon salt
- 6-8 leaves basil fresh; chopped
- 3 tablespoons olive oil
- 1-2 dashes hot pepper flakes if desired
- 3-4 cups pasta cooked; 1½ - 2 cups dry pasta equivalent
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
- Roma or San Marzano tomatoes are preferred for their meaty texture and balanced flavor.
- Store cooled sauce in an airtight container in the fridge up to 3-4 days.
- Reheat gently in a pan with water or in the microwave to loosen consistency as needed.
- Freeze cooled sauce in labeled containers or bags for 5-6 months; thaw in fridge before use.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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