Homemade Fresh Tomato Sauce
A simple, no-fuss tomato sauce made with fresh tomatoes, garlic, basil, and olive oil. Bright, fresh, and versatile—perfect for pasta, pizza, veggies, or even eggs.
Equipment
- Large Pot
- Deep Skillet or Saucepan
Ingredients
- 2 pounds fresh ripe tomatoes Roma or plum preferred, peeled and chopped
- 5 cloves garlic minced
- 1 handful fresh basil leaves torn
- 2 tbsp olive oil extra virgin
- salt and black pepper to taste
Instructions
- Bring a large pot of water to boil. Score a small X at the base of each tomato. Blanch in boiling water 30–45 seconds, then transfer to ice water. Peel skins off easily.
- Chop peeled tomatoes into chunks. Mince garlic.
- Heat olive oil in a deep skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add chopped tomatoes and a pinch of salt. Reduce heat and simmer gently, stirring occasionally, for 20–25 minutes until tomatoes break down and sauce thickens.
- Stir in fresh basil and black pepper at the end. Adjust seasoning to taste. Mash for a chunky texture or blend for a smoother sauce.
Notes
For sweeter sauce, add a pinch of sugar or simmer with grated carrot. Finish with a drizzle of olive oil for richness. Use glass jars for storage to avoid tomato stains.
Nutrition
Calories: 90kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 15mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 1800IUVitamin C: 25mgCalcium: 30mgIron: 1mg
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