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
Scale
- 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.
