Quick Fresh Tomato Sauce
Updated July 1, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
5 pounds tomatoes
¾ teaspoon salt
2 tablespoons olive oil
1 tablespoon tomato paste
1 garlic clove, halved
1 basil sprig
1 bay leaf
Nutritional analysis per serving
19 grams carbs; 133 calories; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 6 grams fiber; 397 milligrams sodium; 4 grams protein; 12 grams sugar
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 2 ½ 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.
I made this exactly as directed. I used our garden tomatoes. This might be the most delicious tomato sauce I have ever tasted.
I'm wondering if I should have strained the tomato pulp to reduce the liquid. My simmer time is going to be at least 45 minutes. Otherwise, I like this method. Easier than peeling the tomatoes. FWIW
I discovered a new way (for me anyway) to make the most delicious tomato sauce. I’m Italian and I do make a great sauce but this way is so easy and my family loves it. So why not! I get an array of different fresh garden or farm tomatoes, (large, grape size, colored etc.) and put them on a large baking sheet,single layer. I coat the tomatoes with some good olive oil salt and pepper. Cut off the very top of a head of garlic and also add it to the baking sheet. Roast at 425 until they start to get color and they look like they are going to burst(Some do) approx 35-45 mins. Once they’re done immediately add them to a large bowl. Then squeeze the garlic into the bowl out of the garlic skin, add a good handful of fresh basil and a big tablespoon of tomato paste. Using a handheld immersion blender, blend until nice and smooth (tomato skin, seeds and all!) Season more if needed and if you need some sweetness add a few pinches of sugar which depends on the tomatoes. Your sauce is ready for pasta or whatever else you have in mind. Try it, you’ll like it … lol!