How To Make Tomato Sauce, Fresh, Richer

• Food: Tomato Sauce

• Writer: Alice

• Content-Type: Food Blog

To create sauce at home, learn how! This straightforward, tasty recipe, which uses fresh tomatoes, is ideal for tossing with pasta, pizza, and other dishes.

Making this fresh tomato sauce is one of my favorite late-summer activities. It’s something I only prepare at this time of year, when fresh tomatoes are sweet, juicy, and plentiful, much like bruschetta or a wonderful Caprese salad.

This sauce is richer and more flavorful than my usual marinara sauce, and it has a somewhat looser, chunkier texture. It’s a terrific way to use up tomatoes from your garden, but even if you don’t, I hope you’ll give it a shot.

You may drizzle it over crispy fried eggplant, combine it with pasta or zucchini noodles, or spread it on homemade pizza. It’s a great way to enjoy tomatoes while they’re at their peak, regardless of how you serve them.

TOMATO SAUCE INGREDIENTS

Talk about tomatoes now! 3 pounds of medium on-the-vine tomatoes are required to produce this homemade tomato sauce recipe.

This dish calls for a lot of fresh tomatoes, so I suggest making it in the summer or early fall when tomatoes are in season.

Check out this marinara sauce recipe if you want to create homemade sauce at a different time of year. Instead of using fresh tomatoes, it calls for crushed tomatoes from cans.

Are your tomatoes ready? What else will you need for this recipe is listed below:

• Extra-virgin olive oil: It enhances the flavor by adding richness and depth.
• The flavorful foundation of the sauce is made up of shallot and garlic.
• Tomato paste: It contributes to the sauce’s thickening and umami flavor.
• Balsamic vinegar: This provides a pleasant acidity.
• Cane sugar: It balances the acidity of the tomatoes and vinegar acids to produce a delectable sauce.
• Fresh basil and dried oregano for a flavorful, aromatic touch.
• Red pepper flakes: These spice things up a bit.
• Additionally, add salt and pepper to bring out each flavor.

CREATING TOMATO SAUCE

I begin by removing the tomato skins and seeds while making sauce according to my method. Even though it takes some time, this step is not difficult.

Simply cut the tomatoes in half, then scoop out the seeds with a tiny spoon.

Then use a box grater with big holes to grind the cut side of each tomato in half.

The tomato skins will be left behind as the tomato flesh falls through the grater (be careful to place it over a dish to collect all that tomatoey goodness!). You’ll throw away the skins…

…ultimately yielding a large bowl of smashed tomato flesh.

Cook the sauce next. The shallot and garlic should be sautéed first.

Again add the tomato paste, sugar, oregano, red pepper flakes, and a basil sprig. Simmer for 30 minutes, stirring now and then, until the sauce has thickened. Enjoy after removing and discarding the basil sprig.

SERVING IDEAS FOR TOMATO SAUCE

I often serve pasta with this fresh sauce. For a tasty, filling summer supper, combine it with your preferred pasta shape. Tip: To elevate this dish, add a few fresh basil leaves and some grated Parmesan (or vegan Parmesan).

Not feeling like pasta? It’s no trouble! Here are some additional applications for this sauce:

• as a condiment. Use air-fried or baked zucchini chips to scoop it up.
• over pizza. Make a traditional Margherita or top it with whatever you like!
• over polenta. Add roasted broccoli or grilled zucchini to make it a dinner, or serve it over creamy polenta for a hearty side dish.
• either with spaghetti squash or zucchini noodles. These fresh, light pasta substitutes are wonderful.
• the meatball sub. Put vegan meatballs and spoonfuls of the fresh sauce inside the soft baguette.

Please let me know what ideas you try!

TOMATO SAUCE

This fresh and tasty homemade sauce recipe! Serve it with pizza, polenta, and other dishes, or use it as a pasta sauce. Additional serving recommendations can be found in the post above.

INGREDIENTS

• 3 pounds medium on-the-vine tomatoes
• 2 tablespoons extra virgin olive oil
• 1/3 cup finely minced shallot
• 2 large garlic cloves, finely minced
• 1/2 teaspoon sea salt
• Freshly ground black pepper
• 1 tablespoon tomato paste
• 2 teaspoons balsamic vinegar
• 1/4 teaspoon cane sugar, dried oregano, and red pepper flakes
• 1 spring fresh basil

INSTRUCTIONS

1. Cut the tomatoes in half, then remove the seeds. Press the sliced side of the tomato flesh against the grater’s big holes by placing a box grater over a sizable bowl. Remove the tomato skins before grating the tomato flesh into the bowl.
2. In a medium pot, warm the olive oil slowly over low heat. Stirring frequently for 3 minutes, add the shallot, garlic, salt, and a few grinds of black pepper.
3. Place a basil sprig in with the tomatoes, tomato paste, balsamic vinegar, cane sugar, oregano, and red pepper flakes. For 30 minutes, boil with the lid on while stirring occasionally. Take out the basil sprig and throw it away. Then, season to taste.

NOTES

Produces 2 cups.