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Fresh Tomato Pasta Sauce
This fresh tomato sauce recipe made with ripe garden tomatoes so it’s lighter, fresher and sweeter than a classic tomato sauce made with canned tomatoes. It's easy to make, freezes and cans well and is one of the best things you can make to preserve the flavor of fresh tomato season!
👥 1 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- skillet
- saucepan
- pan
- blender
- wooden spoon
📝 Preparation Steps
1
Bring a large pot of water to a boil. Cut a shallow X in the bottom of each tomato.
2
Drop them into the boiling water for ⏱️ 30 seconds, then transfer to a bowl of ice water.
3
The skins should peel off easily. Discard and set the tomatoes aside in a bowl so their juices collect.
4
Warm the olive oil in a wide skillet or saucepan over medium heat. Add the garlic and red pepper flakes, then cook gently until it just begins to turn golden, about ⏱️ 1 minute.
garlic (thinly sliced)3 cloves
5
Add the tomatoes with their juices, season with salt and pepper and stir to combine.
6
Cover and simmer for about ⏱️ 8-10 minutes, or until the tomatoes start to break down.
7
Use a potato masher or wooden spoon to break the tomatoes up in the pan until they are to your desired consistency. I like mine on the chunkier side. If you prefer a smooth sauce, you can puree with an immersion blender.
8
Add the basil sprig, then cover and let the sauce simmer, stirring occasionally, until thickened and the tomatoes have broken down, about ⏱️ 20-25 minutes.
9
If you want the sauce a little bit thicker, continue to simmer until it reduces down and some of the liquid evaporates. Taste and adjust seasoning as needed.
10
Add more basil leaves and stir them into the sauce just before serving if desired. Toss with hot pasta, use in your favorite recipe or store in mason jars for later.
Nutrition Facts
calories
492 kcal
fat Content
38 g
serving Size
1 serving
fiber Content
11 g
sugar Content
24 g
sodium Content
53 mg
protein Content
8 g
carbohydrate Content
37 g
saturated Fat Content
5 g
unsaturated Fat Content
32 g
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