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The Best Fresh Tomato Sauce Recipe
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Prep Time
1h
Cook Time
3h 15m
Total Time
4h 15m
This fresh tomato sauce recipe uses a mix of ripe plum tomatoes and other varieties, with the addition of onion, garlic, and fresh basil for flavor. The tomatoes are cut into chunks, then simmered with olive oil and seasonings to create a delicious, versatile sauce perfect for pasta or pizza.
Ingredients
Servings:
24
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
In a large stockpot, heat the 10 pounds plum tomatoes, covered, over high heat, stirring occasionally, until tomatoes dump their liquid. Bring to a boil in covered pot, stirring occasionally, and cook until tomatoes are softened, about 10 minutes.
2
Preheat oven to 275°F (135°C) and grease several rimmed baking sheets and/or baking dishes with oil. Using a food mill or a stand mixer's vegetable strainer attachment, pass cooked plum tomatoes and all their liquid into a large heatproof container. Discard skins and seeds.
3
Pour plum tomato purée into rimmed baking sheets and/or baking dishes, being careful not to overfill them.
4
Carefully transfer baking sheets and dishes to oven and bake, checking every 15 minutes and stirring once purée begins to thicken, until a thick, spreadable tomato paste forms, at least 2 hours.
5
Meanwhile, fill the same large stockpot with remaining 15 pounds mixed tomatoes and cook, covered, over high heat, stirring occasionally, until tomatoes dump their liquid. Bring to a boil in covered pot, stirring occasionally, and cook until tomatoes are softened, about 10 minutes. (Work in batches if your pot can't hold all 15 pounds at once.)
6
Using food mill or stand mixer's vegetable strainer attachment, pass cooked mixed tomatoes and all their liquid into a large heatproof container. Discard skins and seeds. Measure out 1 quart (900ml) mixed-tomato purée and set aside.
7
Heat 3 tablespoons (45ml) olive oil in a large, wide saucepan over medium heat until shimmering. Add onion and garlic and cook, stirring occasionally, until softened and sweet, about 8 minutes. Add remaining mixed-tomato purée and simmer, stirring occasionally, until reduced to a sauce-like consistency, 35 to 40 minutes.
8
Remove from heat; stir in basil and tomato-plant cutting, if using; and let steep for 5 minutes. Discard basil and tomato-plant cutting. Stir in oven-dried tomato paste and reserved tomato purée and season with salt. Use as desired or freeze.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories126kcal6%
-
Fat6g0%
-
Saturated Fat0g0%
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Carbohydrates17g0%
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Fiber4g0%
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Sugar12g0%
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Protein2g0%
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Cholesterol0mg0%
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Sodium85mg4%
Percent Daily Values are based on a 2,000 calorie diet.