Description
This fresh tomato sauce is made with ripe tomatoes, garlic, and basil, creating a simple yet rich sauce perfect for pasta, pizza, or meatballs. Using a box grater to separate the tomato flesh from the skin means no blanching required! The addition of tomato paste enhances the depth of flavor, while a touch of butter at the end adds a silky richness. A must-try for an easy homemade tomato sauce!
Ingredients
Units
Scale
- 4–5 lbs. fresh tomatoes (medium-large, not cherry or grape)
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, smashed
- 1/2 teaspoon crushed red pepper (optional)
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1/2 cup fresh basil leaves, torn
- 1 tablespoon butter (optional, but recommended)
Instructions
- Prepare the tomatoes: Slice tomatoes in half crosswise and squeeze out the seeds. Use a spoon to scrape any remaining seeds.
- Grate the tomatoes: Set a box grater over a shallow bowl and grate the flesh, discarding the skins. Drain the pulp in a mesh sieve to remove excess liquid.
- Infuse the oil: Heat olive oil in a deep skillet over low heat. Add smashed garlic cloves and red pepper flakes (if using). Cook for 3-5 minutes until fragrant, then remove the garlic, chop it finely, and set aside.
- Add tomato paste: Stir tomato paste into the oil and cook on low for about 2 minutes to enhance the flavor.
- Cook the tomatoes: Slowly add the tomato pulp (starting with a ladle to prevent splattering), discarding the drained liquid. Stir in salt and chopped garlic. Simmer uncovered for 5-10 minutes, stirring occasionally, until excess liquid evaporates.
- Finish the sauce: Turn off the heat, stir in fresh basil and butter (if using). Let the basil wilt and the butter melt. Serve with pasta, meatballs, pizza, or any dish that needs a rich tomato sauce.
Notes
- Tomato Selection: Use medium to large tomatoes (Roma, San Marzano, or heirloom work best).
- Texture: If a smoother sauce is desired, blend it slightly after cooking.
- Storage: Keeps in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 118 kcal
- Sugar: 7g
- Sodium: 295mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg