Quick Fresh Tomato Sauce
Updated July 2, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5pounds tomatoes
- ¾teaspoon salt
- 2tablespoons olive oil
- 1tablespoon tomato paste
- 1garlic clove, halved
- 1basil sprig
- 1bay leaf
Nutritional analysis per serving (5 servings)
133 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 4 grams protein; 398 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
- Step 2
Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
- Step 3
Reduce the sauce by almost half, stirring occasionally, to produce about 2½ cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.
Private Notes
Comments
Rather than grate the tomatoes, immerse them for three to five minutes in a very hot bath and then watch the skins glide away from the tomatoes. Probably a lot cleaner and there's less waste.
I buy 60-80 plum tomatoes. Quarter, salt, lots of olive oil. Roast at 400 degrees for 2.5 hours, moving the tomatoes around. Using immersion blender or potato masher soften the mix and return to oven at 350 for another hour. Remove, mash some more. I store in 2 cup boxes (yield is about 5)in the freezer. Tweak the sauce depending on dish: ginger, onion, garlic and garam masala for indian dishes, sumac for a med touch, garlic for pasta sauce and eggplant Melanzane and many others.
Sorry Mr Tanis, but we all think we know the best way for this recipe, and I think it is a rustic, quick, fresh sauce: no tomato paste or long simmering please. Use very ripe heirloom/beefsteak tomatoes, chunk them into 1/2" or bigger pieces (the skins add flavor, nutrition and texture); briefly saute 1 clove garlic (at least)/2 pounds tomatoes in EVOO; add tomatoes and turn up the heat to high to reduce rapidly to half: 10 min max. Salt to taste. Basil is optional.
Simplicity works for me ! Great simple fast and easy to modify to personal tastes! I sautéd finely minced garlic n a bit of onion in EVOO to start… meatballs from the other day inspired this so on to those
When tomatoes are coming in waves, I load my garden tomatoes (beefsteak, cherry, roma, grape) into a 20 quart stainless steel pot with chopped onions and garlic, handfuls (stems and all) of herbs from the garden, some anchovies and peppercorns, maybe peppers from the garden, a quart of water, and a half bottle or so of good red wine. Simmer atop a diffuser plate overnight. Run through a food mill to remove debris, simmer over the diffuser plate until reduced to a sauce, then freeze to store.
I grew some San Marzano this year to try my hand at fresh sauce. This recipe was easy and quick. The only addition was some Italian Seasoning at the end, which made the difference from meh to YES for my taste buds.