Authentic Tomato Sauce
Dive into the vibrant flavors of our homemade tomato sauce, crafted from sun-ripened tomatoes and a hint of aromatic garlic. This versatile sauce is not only ideal for tossing with your favorite pasta or gnocchi but also makes a deliciously rich base for pizza. Get ready to elevate your meals with this simple yet mouthwatering recipe!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- basil leaves
- garlic, onions or shallotsoptional
- the reddest tomatoes you can find in the store
🫙Pantry Staples(1)
- olive oil
🧂Spices & Seasonings(1)
- salt
Nutrition (per serving)
Calories
104
Protein
2g
Carbs
10g
Fat
7g
👨🍳 Instructions
- 1
Make a cross on the bottom of each tomato, boil for three or four minutes or until the skin comes off.
- 2
Transfer tomatoes to a bowl with colder water to make peeling easier and remove the central harder part.
- 3
Hand crush the tomatoes in a bowl.
- 4
Add a generous amount of olive oil and either garlic, onions, or shallots according to your taste.
- 5
Add the hand crushed tomatoes and season with salt and basil leaves.
- 6
Stir and let it cook for at least 30 minutes on low heat with the lid on.
💡 Pro Tips
- ✓Blanch tomatoes for exactly 3-4 minutes, not longer, because prolonged heat breaks down pectin (the cell wall binder) and causes excessive moisture loss, resulting in a watery rather than structured sauce.timing3-4 minutes maximum
- ✓Ice-shock tomatoes immediately after blanching to halt enzymatic activity and set the pectin, making the skin separate cleanly from the flesh rather than tearing during peeling.techniqueIce bath within 30 seconds
- ✓Remove tomato cores and seeds by hand-crushing through a fine sieve, capturing juice while filtering out the bitter seeds and tough central vein that contains high concentrations of alkaloids.techniqueRemove seeds and core
- ✓Add salt at a ratio of 8-10g per 500ml tomato liquid before simmering because it lowers the freezing point of water, concentrating flavors and allowing 30-40 minutes of low-heat reduction without excessive evaporation.ingredient8-10g per 500ml (1.6-2% salinity)
- ✓Simmer uncovered (not covered as instructed) for the final 10-15 minutes to evaporate excess moisture and concentrate lycopene and glutamates by 25-30%, intensifying umami depth; add basil only in the last 2 minutes to preserve volatile aromatic oils.timingFinal 10-15 minutes uncovered; basil in last 2 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Authentic Tomato Sauce
Dive into the vibrant flavors of our homemade tomato sauce, crafted from sun-ripened tomatoes and a hint of aromatic garlic. This versatile sauce is not only ideal for tossing with your favorite pasta or gnocchi but also makes a deliciously rich base for pizza. Get ready to elevate your meals with this simple yet mouthwatering recipe!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- basil leaves
- garlic, onions or shallotsoptional
- the reddest tomatoes you can find in the store
🫙Pantry Staples(1)
- olive oil
🧂Spices & Seasonings(1)
- salt
Nutrition (per serving)
Calories
104
Protein
2g
Carbs
10g
Fat
7g
👨🍳 Instructions
- 1
Make a cross on the bottom of each tomato, boil for three or four minutes or until the skin comes off.
- 2
Transfer tomatoes to a bowl with colder water to make peeling easier and remove the central harder part.
- 3
Hand crush the tomatoes in a bowl.
- 4
Add a generous amount of olive oil and either garlic, onions, or shallots according to your taste.
- 5
Add the hand crushed tomatoes and season with salt and basil leaves.
- 6
Stir and let it cook for at least 30 minutes on low heat with the lid on.
💡 Pro Tips
- ✓Blanch tomatoes for exactly 3-4 minutes, not longer, because prolonged heat breaks down pectin (the cell wall binder) and causes excessive moisture loss, resulting in a watery rather than structured sauce.timing3-4 minutes maximum
- ✓Ice-shock tomatoes immediately after blanching to halt enzymatic activity and set the pectin, making the skin separate cleanly from the flesh rather than tearing during peeling.techniqueIce bath within 30 seconds
- ✓Remove tomato cores and seeds by hand-crushing through a fine sieve, capturing juice while filtering out the bitter seeds and tough central vein that contains high concentrations of alkaloids.techniqueRemove seeds and core
- ✓Add salt at a ratio of 8-10g per 500ml tomato liquid before simmering because it lowers the freezing point of water, concentrating flavors and allowing 30-40 minutes of low-heat reduction without excessive evaporation.ingredient8-10g per 500ml (1.6-2% salinity)
- ✓Simmer uncovered (not covered as instructed) for the final 10-15 minutes to evaporate excess moisture and concentrate lycopene and glutamates by 25-30%, intensifying umami depth; add basil only in the last 2 minutes to preserve volatile aromatic oils.timingFinal 10-15 minutes uncovered; basil in last 2 minutes