Fresh Tomato Sauce

French, Italian, Mediterranean, Sauces

 

Fresh Tomato Sauce
This classic sauce is simple to make, and best with fresh, local tomatoes. Plus, you can make this zippy/spicy, herby or whatever you'd like. It's that customizable!
Fresh tomato sauce
5 from 1 vote
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Course: Sauce
Cuisine: Italian, Mediterranean
Keyword: Easy, fast, Gluten-Free, Sauces & Dressings, tomatoes, Vegetarian
Servings: 4
Calories: 130kcal
Author: Chef Bill Collins

Ingredients

  • 4 garlic cloves (peeled and minced)
  • 2 tablespoons olive oil
  • 2 pounds ripe tomatoes (peeled, seeded, and chopped...see peeling notes below. Also, peeling is optional if you'd like)
  • ¼ cup white wine (more may be needed)
  • 3 tablespoons tomato paste (Optional)
  • 8 leaves basil leaves (sliced)
  • salt
  • pepper

Instructions

  • Heat a large saucepan over a medium heat. When it’s hot, add the olive oil, and then the garlic.  Sautee for 20-30 seconds, or until the garlic becomes fragrant.  Add the tomatoes and bring to a simmer
  • When the tomatoes start to simmer, add the wine and sprinkle with salt and pepper.  Simmer, uncovered, for 10-15 minutes. If you find that all of the liquid has evaporated, add more white wine to keep the mixture from being too dry
  • If you find, due to the type of tomatoes that you're using, that the sauce is more watery than you'd like, then add the optional tomato paste. Simmer for 5 minutes before adding the basil
  • Add the basil, and simmer for another 5 minutes.
  • Adjust the flavor with salt and pepper  
  • Serve over pasta

Notes

Before I tell you how to peel tomatoes, you don't have to peel tomatoes! There might be a wee bit of tomato skin in your sauce if you don't peel them. That's okay. Skip the peeling, and you'll still have a great sauce!
How to peel tomatoes:
  1. Remove the stem-end from the tomato, using either a paring knife or a tomato shark. On the opposite side (from the stem end) of the tomato, cut a small “X” into the tomato skin
  2. Bring a large pot of water to boil. Place the tomatoes in it for 30-60 seconds. The shorter time works for ripe, local tomatoes. Remove the tomatoes, and put them immediately into the ice water
  3. Once the tomatoes have cooled, approximately 1-2 minutes, peel the skin with a paring knife
  4. To remove the seeds, cut the tomato in half. To do this, place the tomato on its side, with the now-cut stem end facing the side, not up or down on the cutting board. Cut straight down on the tomato, and not through the stem end
  5. Squeeze each half until the juices and seeds drop into a bowl. Strain the seeds out of the juice, and add the juice to your cut tomatoes. Another method is, with the tip of a paring knife, carefully scrape out the seeds into a bowl, and strain the seeds out of the liquid
Nutrition Facts
Fresh Tomato Sauce
Serving Size
 
4 g
Amount per Serving
Calories
130
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
108
mg
5
%
Potassium
 
685
mg
20
%
Carbohydrates
 
13
g
4
%
Fiber
 
3
g
13
%
Sugar
 
8
g
9
%
Protein
 
3
g
6
%
Vitamin A
 
2125
IU
43
%
Vitamin C
 
35
mg
42
%
Calcium
 
36
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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