Quick and easy Tomato Sauce from Fresh Tomatoes is what you want to keep in your go-to recipe file. This sauce puts jarred sauces to shame! The combination of fresh tomatoes, garlic and basil make this sauce bright and super tasty, especially when you use fresh basil. One Dutch oven is the only cooking vessel you will need (well, plus the pasta that you will crave when the sauce is done!)
In a pinch this sauce can be made with canned whole tomatoes (we prefer the whole San Marzano tomatoes), which eliminates the need to skin and seed the fresh ones.
Notes and tips:
- Mince the vegetables as finely as you can, for a smoother finished texture. I also put my garlic through a garlic press when I want a less chunky appearance.
- Tomato paste adds to the intense tomato flavor, so don’t leave that out.
- You can use tomatoes that have simply been diced, but you will have more liquid to cook down. The seeds and skin will also affect finished texture.
Tomato Sauce from Fresh Tomatoes
Ingredients
Instructions
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Peel and cut open tomatoes and remove seeds. You should end up with about 3.5 pounds. Chop into moderate sized chunks and set aside.
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In a large Dutch oven or deep skillet, heat the olive oil over medium heat until it shimmers. Add onion and bell pepper and cook, stirring, until softened.
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Add garlic and cook about 30 seconds or until fragrant.
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Immediately add tomatoes, salt and red pepper flakes. Stir together.
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Bring mixture to a moderate simmer and cook, uncovered, for about ½ hour to 45 minutes. Stir occasionally to prevent sticking.
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Check to see that sauce has reduced to the point that a spoon dragged through the sauce leaves a trail down to the pot’s surface. This is the sauce consistency that you want.
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Stir in chopped basil and simmer for another 5-10 minutes.
