Discover how to make fresh tomato sauce using your homegrown tomatoes! This sauce is bursting with the bright, delicate flavors of summer, perfectly balanced for a delicious taste. Whether drizzled over pizza, mixed with pasta, or simply enjoyed by the spoonful, it’s so good you’ll want to savor it on its own!
INGREDIENTS
- 5 lbs fresh plum or Roma tomatoes (or a mix of vine-ripened and plum tomatoes)
- 3 tablespoons olive oil
- 1 small to medium yellow onion
- 5 garlic cloves
- 2 tablespoons fresh basil
- Salt and black pepper to taste
INSTRUCTIONS
- Blanch the Tomatoes: Bring a large pot of water to a boil. Use a paring knife to score an X on the bottom of each tomato to help the skin peel off easily. Drop the tomatoes into the boiling water in batches and let them cook for 30-60 seconds, or until the skin starts to wrinkle and peel. Remove the tomatoes with a slotted spoon and transfer them to a bowl of ice water to cool. Repeat until all the tomatoes are blanched.
- Peel the Tomatoes: Once the tomatoes are cool, peel off the skins using your hands or a paring knife. Remove the tough core/stem with the knife. Roughly chop the tomatoes and set them aside in a bowl.
- Sauté Onions and Garlic: Heat a large saucepan over medium-low heat and add the olive oil. Sauté the diced onions for about 5 minutes, until soft and translucent—be careful not to brown them. Add the minced garlic and sauté for another 30-60 seconds, until fragrant.
- Simmer the Sauce: Add the chopped tomatoes to the pot, along with a pinch of salt and black pepper. Stir and let the mixture simmer for 60-90 minutes, stirring occasionally, until the sauce has thickened and reduced.
- Season with Fresh Herbs: Once the sauce has thickened, taste and adjust the seasoning with salt and pepper. Stir in the fresh basil just before serving. Enjoy your sauce with pasta, pizza, or any of your favorite Italian dishes!
STORAGE INSTRUCTIONS
- Refrigerator: Let the sauce cool to room temperature, then store in sealed mason jars or airtight glass containers in the fridge for 5-7 days.
- Freezer: Cool the sauce to room temperature, then transfer to an airtight glass container and freeze for up to 3 months. When ready to use, remove from the freezer and let it thaw for 2-3 hours, then reheat in a pot.
