Fresh Tomato Pasta Sauce
This fresh tomato sauce recipe made with ripe garden tomatoes so it’s lighter, fresher and sweeter than a classic tomato sauce made with canned tomatoes. It's easy to make, freezes and cans well and is one of the best things you can make to preserve the flavor of fresh tomato season!
Servings: 1.5 quarts
Calories: 492kcal
Ingredients
- 3 lbs ripe tomatoes
- ¼ cup extra virgin olive oil
- 3 cloves garlic thinly sliced
- Kosher salt and freshly cracked black pepper to taste
- ¼ teaspoon red pepper flakes more or less to taste
- 1 large sprig basil plus more as needed
Instructions
- Bring a large pot of water to a boil. Cut a shallow X in the bottom of each tomato.
- Drop them into the boiling water for 30 seconds, then transfer to a bowl of ice water.
- The skins should peel off easily. Discard and set the tomatoes aside in a bowl so their juices collect.
- Warm the olive oil in a wide skillet or saucepan over medium heat. Add the garlic and red pepper flakes, then cook gently until it just begins to turn golden, about 1 minute.
- Add the tomatoes with their juices, season with salt and pepper and stir to combine.
- Cover and simmer for about 8-10 minutes, or until the tomatoes start to break down.
- Use a potato masher or wooden spoon to break the tomatoes up in the pan until they are to your desired consistency. I like mine on the chunkier side. If you prefer a smooth sauce, you can puree with an immersion blender.
- Add the basil sprig, then cover and let the sauce simmer, stirring occasionally, until thickened and the tomatoes have broken down, about 20-25 minutes.
- If you want the sauce a little bit thicker, continue to simmer until it reduces down and some of the liquid evaporates. Taste and adjust seasoning as needed.
- Add more basil leaves and stir them into the sauce just before serving if desired. Toss with hot pasta, use in your favorite recipe or store in mason jars for later.
Notes
- Use the best tomatoes you can find. Vine-ripened tomatoes and juicy garden tomatoes give the best flavors.
- Simmer gently to avoid scorching delicate flavors. Minimal cooking is key.
- If you prefer a more robust flavor, stir in a spoonful of tomato paste for depth of flavor.
- A food mill is the best way to remove seeds if you’re going for a smooth sauce.
- Add a pinch of sugar if the acidity of the tomatoes is too strong.
- Freeze in cups of sauce stored in freezer bags, ice cube trays or airtight containers to portion easily.
Nutrition
Calories: 492kcal | Carbohydrates: 37g | Protein: 8g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Sodium: 53mg | Potassium: 2185mg | Fiber: 11g | Sugar: 24g | Vitamin A: 7727IU | Vitamin C: 126mg | Calcium: 105mg | Iron: 3mg
