Ah, tomato sauce—the heart and soul of so many comforting meals. Picture this: the fresh aroma of simmering tomatoes fills your kitchen, mingling with the earthy scent of garlic and basil.
It’s like a warm hug in a bowl, reminding me of late summer evenings and impromptu pasta nights. This recipe is my go-to for those moments when I crave something both simple and sublime—just like that surprise Taylor Swift concert announcement that left everyone buzzing last week.
Steps
- Cut the tomatoes in half and remove the seeds using a small spoon. Grate the flesh of each tomato half over a large bowl using the wide holes of a box grater, allowing the tomato flesh to fall through while leaving the skins behind.
- In a medium pot, heat the olive oil over low heat. Add the shallot, garlic, salt, and pepper, cooking for about 3 minutes and stirring frequently until aromatic.
- Introduce the grated tomatoes, tomato paste, balsamic vinegar, cane sugar, oregano, red pepper flakes, and a sprig of basil to the pot. Cover and let it simmer on low heat for 30 minutes, stirring occasionally to ensure even cooking.
- After simmering, remove and discard the basil sprig. Taste the sauce and adjust the seasoning as needed before serving.
Ingredients
- 3 pounds of medium vine-ripened tomatoes
- Extra-virgin olive oil
- 1 shallot, chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon cane sugar
- 1 teaspoon dried oregano
- 1 sprig of fresh basil
- A pinch of red pepper flakes
- Salt and freshly ground black pepper, to taste
FAQ
- What kind of tomatoes should I use for making fresh tomato sauce?
- For the best results, use 3 pounds of medium tomatoes on-the-vine, ideally when they are in season during summer or early fall. This ensures that the tomatoes are at their sweetest and juiciest.
- Can I make this tomato sauce if fresh tomatoes aren’t available?
- If fresh tomatoes are not available, you might want to try a marinara sauce recipe that uses canned crushed tomatoes instead, which can be prepared any time of the year.
- How do I prepare the tomatoes for the sauce?
- Start by slicing the tomatoes in half and scooping out the seeds. Then, grate the cut side of each tomato half using the wide holes of a box grater, collecting the tomato flesh in a bowl while leaving the skins behind.
- What dishes can I serve with this fresh tomato sauce?
- This sauce pairs wonderfully with pasta, but it can also be used on homemade pizza, over creamy polenta, or as a topping for zucchini noodles and spaghetti squash. It also makes a delicious addition to a meatball sub.
- How can I adjust the flavor of the tomato sauce?
- Balance the flavors of your sauce with ingredients like balsamic vinegar for acidity, cane sugar to offset the sourness, and red pepper flakes for a bit of heat. Don’t forget to season with salt and pepper to enhance all the flavors.
Tips
- When preparing the tomatoes, make sure to remove the skins and seeds by slicing the tomatoes in half and using a small spoon to scoop out the seeds. Grating the cut side of each tomato half on a box grater will help separate the flesh from the skin efficiently.
- Enhance the flavor of your sauce by sautéing shallots and garlic in extra-virgin olive oil first. This step creates a rich, savory base for the sauce.
- To balance the acidity of the tomatoes and vinegar, add a small amount of cane sugar. This will help achieve a well-rounded, flavorful sauce.
- For a bit of heat, include red pepper flakes in the recipe. Adjust the quantity according to your spice preference.
Equipment
- Box Grater – Used for grating the tomato flesh.
- Medium Pot – Essential for cooking the sauce on the stovetop.
- Large Bowl – Needed to catch the grated tomato flesh.
