Fresh Tomato Sauce
Servings 4 people
You can truly taste the difference in every bite of this sauce. Crafted completely from scratch (yep, fresh tomatoes only), it’s infused with bold garlic and fragrant basil for a flavor that’s downright irresistible. Whether ladled over pasta or mopped up with warm bread, this hearty tomato sauce is guaranteed to be a family favorite!
Ingredients
- 3 lbs vine ripe or plum tomatoes about 8
- ¼ cup olive oil
- 3 tablespoons garlic paste
- 2 tablespoons tomato paste
- 2 basil sprigs stems and leaves separated
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon light brown sugar packed
Instructions
- Bring a large pot of water to a boil over high heat.
- Meanwhile, use a paring knife to cut 1-inch X’s on the bottoms of all the 3 lbs vine ripe or plum tomatoes.
- Add the prepped tomatoes to the pot of boiling water and cook for 2 to 3 minutes until the skins start to split.
- Strain the tomatoes in a colander and transfer them to a rimmed baking sheet. Peel them and discard the skins.
- Cut the tomatoes into chunks, discarding the cores.
- In a large saucepan, add the ¼ cup olive oil, 3 tablespoons garlic paste, 2 tablespoons tomato paste, 2 basil sprigs, 1 teaspoon sea salt, ½ teaspoon ground black pepper, and ¼ teaspoon crushed red pepper flakes and cook over low heat, stirring frequently, until the garlic begins to brown and become fragrant, about 2 to 3 minutes.
- Add in the tomatoes and any juices, plus the 1 tablespoon light brown sugar, and stir to combine. Increase heat to medium-high and bring to a boil.
- Reduce heat to medium and let the sauce simmer for 30 minutes until thickened, stirring frequently.
- Remove this pot from the heat and discard the basil stems. Add in finely chopped basil leaves.
- Add additional salt and pepper to taste and enjoy immediately or allow it to cool before storing in an air-tight container in the refrigerator.
Notes
- Storage Tip: This sauce is best enjoyed within 3 days when stored in the refrigerator—after that, the tomatoes can start to turn a little sour.
- Cooking Tip: I recommend using a large pot for this recipe since it gives the tomatoes more surface heat and helps them cook down beautifully. A medium pot works too, but you may need to add 5 to 10 extra minutes to the cook time.
- Flavor Boost: Don’t skip the crushed red pepper flakes! They won’t make the sauce spicy, but they add incredible depth and flavor.
- Optional Umami: For a richer, more savory flavor (rather than sweet), try adding anchovies at the beginning with the oil.
Nutrition
Calories: 216kcal | Carbohydrates: 22g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 665mg | Potassium: 940mg | Fiber: 5g | Sugar: 13g | Vitamin A: 2958IU | Vitamin C: 52mg | Calcium: 61mg | Iron: 1mg
Find it online: www.sugarandsoul.co/fresh-tomato-sauce/