Today I made a quick homemade tomato sauce. Thought I’d share my “recipe” with you. This isn’t necessarily cheaper or faster than jarred tomato sauce from the store, but it is very yummy and fresh tasting. I especially love using this sauce with homemade pizza. Tonight I’m going to add a bit of cream to the sauce and serve it over tortellini.
The beauty of this sauce recipe is that you can change it up however you like. If you have canned tomatoes, use them. If you have a bunch of fresh tomatoes, use those instead! If you like onion, use more of it. If you like Italian spice seasoning, throw some of that in, too! There are no rules…just play around with the recipe and make it your own!
Here is what I did today. Other days it might be a little different, but I always follow this basic plan.
- 1-2 tablespoon olive oil (or canola oil if you’re out of olive)
- 1 shallot OR ~1/2 onion, chopped
- 3-5 cloves garlic, minced or use your garlic press
- 2 14.5 ounce cans petite diced tomatoes (I like the petite diced a lot, but you could use regular diced. also, if you have lots and lots of fresh tomatoes, dice those up and use them instead! I would guess you need 4-6 cups)
- 2 tablespoon tomato paste
- 1 – 2 tablespoon sugar
- ¼ teaspoon black pepper
- ¾ teaspoon kosher salt
- 7-10 large leaves of fresh basil, chopped (probably 1-2 Tbsp or so…if you like basil, add more!)
- If you don’t have fresh basil, feel free to use dried spices – but I would add them in before the simmering step instead of after. Oregano, Parsley and Basil are all great dried spices to add.
- Heat olive oil over medium heat. Add shallots/onions. Cook until soft, a few minutes. Add garlic and saute for about a minute. Add tomatoes, tomato paste, sugar, salt and pepper. Bring to boil, then reduce heat to the point where the sauce still simmers. Simmer for 15-20 minutes. (While it’s simmering, you can smash the sauce up a bit with a ricer or pastry blender, to break up some of the tomatoes…although I do like my sauce chunky, so I just do this a little bit. Again, just figure out how you like it best and go with it!) Add fresh basil and mangia!
A note on garlic: I love my garlic press. I’ve heard from a few chef-types that they don’t like garlic presses because it damages the oils or something. I don’t notice a difference and the press is just so quick, so I pretend I’ve never heard anything negative about the technique. Also, I don’t put the garlic in with the onions at the beginning of cooking because it can overcook the garlic…I’ve ended up with deep fried garlic before, not exactly the flavor I’m going for in sauce.