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Fresh Tomato Sauce Recipe
In the summer, nothing beats homemade fresh tomato sauce made with ripe tomatoes from the garden or farmers’ market—perfect for tossing with your favorite pasta.
Ingredients
- 8 cups (5 lbs) plum tomatoes (peeled, seeded and diced )
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic (chopped)
- pinch crushed red pepper flakes
- 1 1/2 teaspoons kosher salt
- black pepper (to taste)
- 3 tablespoons chopped fresh basil
Instructions
- To peel the tomatoes, bring a large pot of water to boil.
- Slice an X on the bottom of each tomato.
- When boiling, drop the tomatoes in the water to blanch 1 to 2 minutes, or until the skin cracks.
- Quickly remove from the water and let them cool a few minutes until they are cool enough to handle, the skin will come right off.
- Dice the tomatoes fine.
- Heat the oil in a heavy pot over medium heat. When hot add the garlic and saute until golden brown.
- Add red pepper flakes and cook 1 minute. Stir in tomatoes. Season with salt and pepper. Partially cover and cook low heat 25 minutes.
- Add the basil and remove from heat. I like it chunky, if you like it smooth, you can puree part of the sauce after. Serve over your favorite pasta.
Notes
Makes 6 cups
Nutrition
Serving: 1/2 cup, Calories: 61kcal, Carbohydrates: 9g, Protein: 1.5g, Fat: 3g, Saturated Fat: 0.5g, Sodium: 157mg, Fiber: 2g
- WW Points: 1