This post may contain affiliate links. If you buy something through one of these links, we may earn an affiliate commission - at no extra cost to you.
As summer is coming to a close and fall is creeping up on us, we are starting to say goodbye to a lot of fresh, beautiful produce such as tomatoes.
Big, beautiful, juicy, red tomatoes are either growing in your garden like crazy or are on sale at the grocery store. Grab them while they are still available, grab them while you can and make this amazing Fresh Tomato Sauce.
Make tons and tons of it!
It is so simple to make. And it is a great way to use up any tomatoes that have started to get away from you. In just 40 minutes you can have a luscious, sweet, tangy tomato sauce that you can use on pizza or zucchini noodles, or your favorite kind of pasta.
I would highly recommend making a double or a triple batch of this sauce and freezing it. That way anytime you need a gorgeous, bright red, summery tomato sauce to accompany your pasta or pizza during our long winter months, you have some right at your fingertips.
Print
Fresh Tomato Sauce
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 2 cups 1x
- Category: Sauces
- Cuisine: vegetarian
Description
This fresh tomato sauce is made in under 40 minutes. It is a great way to use up excess tomatoes or tomatoes that have gotten away from you. Make a bunch and freeze it!
Ingredients
- 4 large tomatoes, washed and cored
- 1 tablespoon butter
- 4 to 5 cloves garlic, minced
- 2 teaspoons dried basil
- 2 tablespoons tomato paste
- 1 teaspoon red pepper flakes
- 2 teaspoons sea salt
- 1–3 teaspoons raw sugar
Instructions
- Bring several cups of water to a boil in a large tea kettle. Using a knife, score the bottom of each tomato in the shape of an X. Place the tomatoes in a large bowl and pour the boiling water over the tomatoes. Allow to sit for 5 minutes, or until the skin on the bottom of the tomatoes has begun to loosen. With a slotted spoon remove the tomatoes and allow to cool on a kitchen towel or paper towels to catch any liquid.
- Once cooled enough to handle, peel the skin off the tomatoes starting at the scored skin at the bottom. Roughly chop the tomatoes and set aside.
- Heat a medium sauce pan over medium-high heat and melt the butter. Add the garlic and allow to cook for 1 minute.
- Next add the tomatoes, dried basil, tomato paste, red pepper flakes, and sea salt. Using a potato masher or a fork mash to break up most of the tomatoes, leaving it a little chunky if desired. This should release more liquid.
- Bring the tomatoes to a boil and reduce to a simmer. Allow to simmer uncovered for 30 minutes, or until the sauce has thickened and reduced by half.
- Taste-test the sauce and add one teaspoon of raw sugar at a time. Depending on the sweetness of your tomatoes you may or may not need as much sugar. The amount of sugar that I have used has varied each time, so don’t be afraid to taste-test until you’re satisfied.
- Spoon the sauce over a pizza or your favorite pasta. Store in the refrigerator in an airtight container for up to a week and in the freezer for up to 3 months.
Leave a Reply