Fresh Tomato Sauce – Spend with pennies

Fresh tomato sauce is very easy to make.

This sauce is packed with the rich, fresh flavor of garden tomatoes, garlic, and herbs. It’s perfect tossed with pasta, topped with pizza, or served over your favorite dish. Meatballs.

Ingredients for fresh tomato sauce

Tomatoes: Use ripe garden tomatoes or summer tomatoes. The riper the better. You can use any variety of tomatoes for this recipe. Plum tomatoes, Roma tomatoes, or heirloom tomatoes are favorites.

Herbs: Dried herbs are added earlier in the cooking process so they have a chance to rehydrate. Fresh basil and parsley are added just before serving for a fresh flavor.

Red wine: Use a dry wine like Italian Chianti or Pinot Noir. These pair well with tomato flavors and are generally very good cooking wines. These wines can also pair well for drinking, so save any leftovers to serve at dinner.

How to peel tomatoes

Peeling the tomatoes is optional, but I prefer the texture of the sauce with peeled tomatoes.

Peel tomatoesCut an “X” into the bottom of each tomato with a paring knife. Place them in a pot of boiling water for 20 seconds, then transfer to a bowl of ice water to stop the cooking. The skins will come off easily.

How to make fresh tomato sauce

1. Cut the tomatoes in half and remove the seeds (collect the juice from the seeds in a bowl).
2. Sauté onions in olive oil, add garlic and seasonings.
3. Simmer the remaining ingredients with the prepared tomatoes. (according to the recipe below).
4. Blend or puree until desired consistency. Add fresh herbs and serve.

Tips for perfection

• Make sure the tomatoes are ripe and juicy, with a vibrant, acidic flavor.
• Strain out the seeds but be sure to collect the juices as they add a lot of flavour to the sauce.
• For a thick sauce, skip the blender and instead mash the cooked tomatoes with a spoon or masher.
• Thicken the sauce further by cooking it for longer.
• If the sauce is too acidic, add a pinch of sugar, little by little, until the flavor seems “just right.”
• Fresh herbs are delicate and should be added just before serving.

Storage and freezing

• Store this fresh tomato sauce in the refrigerator for up to 4 days.
• Place leftovers in a freezer bag or airtight container and freeze for up to 4 months.

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Fresh tomato sauce

This fresh tomato sauce is easy to make and is perfect for spooning over meatballs or your favorite pasta.

Preparation time 15 minutes minutes

Cooking time 1 hour hour

Total time 1 hour hour 15 minutes minutes

Cooking modePrevent your screen from going dark

• Peel the tomatoes by bringing a large pot of water to a boil and preparing a bowl of ice water. Make an X-shaped cut in the bottom of each tomato (just enough to get through the skin). Place them in the boiling water for 20 seconds, then in the ice water. The skin will peel off easily.

• Place a fine sieve over a small bowl. Cut the tomatoes in half and remove the seeds into the sieve, making sure to reserve any juice left in the bowl. Discard the seeds and cut the tomatoes into chunks.

• Heat the olive oil in a medium saucepan. Add the onion and cook over medium-low heat until tender, but not brown.

• Once the onion is tender, add the garlic and seasonings. Cook until fragrant, about 1 minute.

• Add the chopped tomatoes, red wine, reserved tomato juices, and ½ teaspoon salt. Bring to a simmer and cook uncovered for 45 to 55 minutes or until thickened.

• Blend the sauce with a hand blender (or pulse several times in a food processor) until desired consistency is achieved. Season with salt and pepper to taste.

• Stir in fresh herbs and serve.

This recipe can be doubled or tripled if desired and freezes well.
Tomato flavor: The riper the tomatoes are, the better the sauce will taste. Try a slice of tomato Before you make the sauce, it should have a bright, acidic taste. If the tomatoes are bland, the sauce will have less flavor.
Strain out the seeds but be sure to collect the juices as they add a lot of flavour to the sauce.

• If your tomatoes are very cake Add 1 grated carrot before simmering or a pinch of sugar to sweeten.
• Some tomatoes are very sweetIf your sauce is too sweet, add 1/2 teaspoon balsamic vinegar.
• If your tomatoes are Tastelessadd 2-3 tablespoons of tomato paste before simmering.

Texture of the sauce

• For a husky texture, skip the blender and crumble the tomatoes with a spoon while they cook.
• For a smooth sauce, blend all the tomatoes with an immersion blender.

Serving Suggestions

• Do not rinse the pasta before adding the sauce as the starches help the sauce stick to the pasta.
• Thicken the sauce further by cooking it for longer.
• Fresh herbs are delicate and should be added just before serving.

Calories: 161 | Carbohydrates: 20gram | Protein: 4gram | Fat: 8gram | Saturated fat: 1gram | Polyunsaturated fat: 1gram | Monounsaturated fat: 5gram | Sodium: 25mg | Potassium: 1128mg | Fiber: 6gram | Sugar: 13gram | Vitamin A: 4006International Union | Vitamin C: 67mg | Calcium: 67mg | Iron: 2mg

The nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.

Course Dip

Kitchen American, Italian

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