Fresh Tomato Sauce

What do you do when you get tired of eating tomatoes raw?

You make tomato sauce of course!

Lots of people seem to shy away from making their own tomato sauce, and I think that’s a real shame. Yes, I often use prepared sauces when I’m in a rush or don’t feel like cooking, but that’s never as tasty as making sauce from scratch — plus, it’s much healthier. It’s also impossibly simple, and doesn’t take much time either.

In short, it doesn’t seem like there are very many reasons not to make your tomato sauce from scratch!

This recipe is for basic tomato sauce, but you can add any vegetables you’d like to make it your own. This sauce would also be a good base for a bolognese, if you prefer meat sauces with your pasta.

Fresh Tomato Sauce

for two cups of sauce
5 medium tomatoes (I used two large ones and a bunch of cherry tomatoes!)
1-2 onions
4-6 garlic cloves
olive oil
herbs of your choice
salt and black pepper

1. In the pot you will be using for your sauce, heat some olive oil on medium heat. I used garlic oil left over from my roasted garlic.

2. Chop your onions and garlic and add to the hot oil. Reduce the heat to medium-low and allow the onions to soften, about 5 to 10 minutes.

3. Chop your tomatoes into good sized chunks. Leave cherry tomatoes whole, if you are using them. The tomato juice will form the base for the sauce along with the oil, while the skins and flesh of the tomatoes will give it a great chunky consistency.

4. If you are using dried herbs, season your sauce with herbs of your choice. If you are using fresh herbs, wait until 5 minutes before the sauce is ready to be served. I had a lot of fresh basil on hand so I used some of that, as well as a bit of freshly dried oregano and some salt and pepper.

5. Allow the sauce to simmer, uncovered, for about 15 to 20 minutes. Stir occasionally. If the sauce is too watery, turn the heat up to allow some of the excess water to boil off. If the sauce is too thick, add water, 1 tbsp at a time, until the sauce reaches the desired consistency. This sauce is usually quite liquid, so you can also choose to add 1-2 tbsp of tomato paste to thicken it more quickly if you’d like.

6. Serve over pasta or use in other recipes, such as the meal I made with this sauce and my roasted garlic recipe… stay tuned to find out what it was!

Liquid sunshine! Doesn't that look just divine?


2 thoughts on “Fresh Tomato Sauce

  1. Pingback: Spinach and Asparagus Lasagna Roll-Ups | dontforgettheoliveoil

  2. Pingback: Healthy Eggplant Parmesan | dontforgettheoliveoil

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