Fresh Tomato Sauce
A vibrant, homemade fresh tomato sauce recipe perfect for utilizing your summer harvest. This recipe yields a rich, flavorful sauce that can be enjoyed immediately or preserved for later.
Equipment
- Large Pot or Dutch Oven
- Cutting Board
- Sharp Knife
- Ladle or Spoon
- Immersion Blender (optional)
Ingredients
Main Ingredients
- 5 lbs ripe tomatoes (e.g., San Marzano, Roma) peeled, seeded, and chopped
- 1/4 cup olive oil
- 1 large onion finely chopped
- 4 garlic minced
Seasoning
- 1/2 cup fresh basil leaves chopped
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 1 tsp sugar optional, to balance acidity
Instructions
Making the Sauce
- Blanch tomatoes in boiling water for 30 seconds, then transfer to an ice bath; peel, seed, and chop them.
- Heat olive oil in a large pot over medium heat, add chopped onion, and cook until softened for 5-7 minutes.
- Stir in minced garlic and cook for one minute until fragrant, ensuring it does not burn.
- Add chopped tomatoes to the pot, bring to a simmer, then reduce heat to low and cook covered for 90-120 minutes, stirring occasionally, until the sauce thickens.
- Stir in fresh basil, salt, pepper, and optional sugar; simmer for another 10-15 minutes to meld flavors.
Finishing & Storage
- Adjust seasoning, then remove from heat; blend with an immersion blender for a smoother sauce or leave chunky.
- Serve immediately with pasta or store in airtight containers in the refrigerator for up to one week, or freeze for several months.
Notes
For an even richer flavor, consider roasting the tomatoes before peeling and adding them to the sauce.