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Making tomato sauce from fresh tomatoes is rustic, rewarding, and sooo worth it—especially when tomatoes are in season. Here’s a simple, flavorful method:
🍅 What You’ll Need:
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Fresh ripe tomatoes (Roma or plum are best—less watery)
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Olive oil
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Garlic (and/or onion)
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Salt, pepper
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Fresh basil or oregano (optional)
🔪 Step-by-Step Guide
1. Blanch & Peel (Optional, but recommended)
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Score an X on the bottom of each tomato.
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Boil for 30–60 seconds, then transfer to an ice bath.
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Peel off the skins—they should slip right off.
2. Chop or Crush
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Dice the peeled tomatoes or crush them with your hands for a rustic texture.
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You can also blend them if you want a smoother sauce.
3. Sauté Aromatics
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In a large pan, heat olive oil and sauté garlic and/or onion until fragrant and soft—about 5 minutes.
4. Add Tomatoes
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Stir in the chopped or crushed tomatoes.
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Season with salt, pepper, and herbs like basil, thyme, or oregano if you like.
5. Simmer
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Let it simmer 30–45 minutes, stirring occasionally, until it thickens and the flavor concentrates.
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Taste and adjust seasoning as it cooks.
6. Blend (Optional)
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For a smoother sauce, use an immersion blender or transfer to a regular blender.
7. Finish with Olive Oil or Fresh Basil
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A drizzle of good olive oil at the end adds richness.
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Stir in chopped basil for a fresh burst of flavor.
🥫 Bonus Tips:
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Add a pinch of sugar if it tastes too acidic.
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You can freeze or can this sauce for later!