Fresh Tomato Sauce Recipe
A simple, homemade tomato sauce made with fresh tomatoes. Eat it with pasta or garlic bread, or freeze it for eating year-round. It's an ultra-simple, hands-off recipe and you can let the stove or the slow cooker do most of the work for you!
Servings: 10 (recipe makes approx. 40 oz of tomato sauce)
Calories: 52kcal
Equipment
- Dutch oven (or crockpot or any heavy, large pot)
Ingredients
- 3 pounds tomatoes (pureed in a blender or food processor. Don't add any water. If you want to make the recipe with canned tomatoes, see recipe notes below).
- 2 heaping tablespoons tomato paste
- ¼ packed cup fresh basil leaves
- ½ to 1 teaspoon red pepper flakes (use more or less according to your preference)
- 6 cloves garlic (crushed into a paste or put through a garlic press)
- 2 tablespoons extra virgin olive oil
- Salt and ground black pepper to taste
Instructions
- Place the pureed tomatoes in a Dutch oven or heavy-bottomed saucepan or in a crockpot liner along with the chopped basil, garlic, tomato paste, olive oil, red pepper flakes, ground black pepper and salt.
- Mix well and bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and let the sauce cook 30-45 minutes or in a crockpot set to high heat for 2-3 hours. Stir occasionally. The sauce should be reduced by half when it's done. If necessary, remove the lid in the last few minutes of cooking to help the moisture evaporate.
- If the sauce is too tangy, depending on the tomatoes you used, add a teaspoon or two of sugar to neutralize the acidity.
Nutrition
Calories: 52kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Potassium: 334mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1168IU | Vitamin C: 19mg | Calcium: 17mg | Iron: 0.4mg