Homemade Tomato Sauce: A Quick and Easy Recipe
- Carbohydrate 28.9296 g
- Cholesterol 0 mg
- Fat 1.476 g
- Fiber 8.85600035190582 g
- Protein 6.4944 g
- Saturated Fat 0.20664 g
- Serving Size 1 1 Serving (738g)
- Sodium 75.658 mg
- Sugar 20.0735996480942 g
- Trans Fat 0.42804 g
- Calories 133 calories
Step-by-step
- If using fresh whole tomatoes, peel and chop them removing some of the seeds. You can do this by using a hot water bath and dipping them for 10 seconds making peeling easier.
- In a 10-12" Saute pan, heat the olive oil over med high heat until the oil shimmers.
- Add 10 of the whole basil leaves and saute in the oil for about a minute turning the leaves over as needed.
- Add the fresh tomatoes or the canned tomatoes.
- Combine and let simmer for about 7 minutes.
- Taste the sauce and add salt and pepper to taste.
- Sometimes tomatoes can be acidic to the point where a little sugar may be needed to offset this acidity.
- If you do this, add a little at a time and keep tasting and adjusting.
- Once you have it seasoned correctly, simmer for another seven minutes.
- Using the 5 remaining basil leaves, roll together the long way and make a chiffinod, which is nothing more than thin slicing the basil.
- This can be used as your garnish.
- Use this sauce over whatever you like and add garnish of basil as needed.
- Enjoy!
Operating without canned purees requires managing water content aggressively from the moment fresh fruit hits the pan. Dipping produce in boiling water for ten seconds loosens skins instantly without cooking the flesh beneath, preserving the cellular integrity necessary for a proper reduction. When whole leaves hit shimmering extra virgin olive oil at medium-high heat, they release fat-soluble aromatics into the lipid base before the fruit enters the pan. Letting the mixture simmer for an initial seven-minute window allows free water to evaporate rapidly while keeping the pectin structure from breaking down entirely into a watery broth. Acidity fluctuates wildly depending on ripeness, making a pinch of sugar or honey a tactical adjustment rather than a strict measurement. Visual cues dictate doneness far better than timing alone, as the reduction reaches its proper consistency when the oil emulsifies slightly with the tomato juices rather than pooling separately around the edges. Folding in thin ribbons of raw herbs at the very end retains volatile oils that would otherwise dissipate during prolonged boiling.
