Delicious Homemade Fresh Tomato Sauce, just a few ingredients makes this fast and easy sauce the perfect way to use up some Summer Tomatoes.
For most people August is the season of vacations and getting the kids ready for going back to school, for me August is also tomato season. Well it was the season of tomatoes for the past 25 years.
Unfortunately my mother-in-law is no longer capable so it’s everyone on their own. Even though I don’t make the bottles like we used to, I still like to make a tasty Fresh Tomato Sauce during the summer.
Recipe Ingredients
- Tomatoes – ripe
- Garlic – minced
- Oregano
- Salt
- Basil – fresh leaves
- Olive oil
- Hot pepper flakes – optional
- Pasta –
How Italians make Fresh Tomato Sauce
This is the time of the year we would focus mainly on picking and boiling tomatoes to make a delicious sauce that I then usually use for my pasta dishes.
We would sit around a huge pot of boiling water filled with tomatoes. We would then peel, squish and squeeze those tomatoes into as many bottles as we can fill,
Cap them and then boil the bottles in a huge metal barrel over a wood burning fire. These will last over the winter until the next August.
When I have too many ripe tomatoes I make a home made fast version of the way we used to make the sauce. This way uses approximately 10 ripe tomatoes and is plenty enough to feed 3-4 people for lunch and dinner or whichever you prefer.
How to make Fresh Tomato Sauce
Wash the tomatoes and place them in a large bowl, cover the tomatoes with boiling water and let them sit for approximately 10 minutes (it should be easy to remove the skin, but be careful it’s hot)
I hold the tomato with a fork in one hand and with a knife in the other I remove the skin. Be sure to squeeze out excess water and remove the seeds and any white flesh,
Cut the cleaned tomatoes into small pieces place in a medium to large pan with a the olive oil.
Add the spices, squish the tomatoes with a fork and then simmer on low medium until thickened.
Toss with cooked al dente pasta and serve sprinkled with some freshly grated Parmesan Cheese.
What are the best tomatoes to use?
The best tomatoes to use or the ones we always used for sauce are San Marzano or Roma tomatoes. Roma tomatoes are meatier with less water content and an outstanding taste, which makes them perfect. San Marzano also have more flesh, they have less seeds with a stronger, sweeter and less acidic taste. Both are great choices.
Fresh Herbs to add
The good thing is that, when making this sauce you can use all the fresh herbs available at this time of year too, fresh basil, oregano and garlic are all perfect choices.
What is the best pasta to use?
This fresh tomato sauce is so good, there’s no need to add meat or any other vegetable, all you need is your favourite pasta, preferably a short pasta like penne, rigatoni, fusilli or any short ridgy pasta that will hold the sauce.
FAQs
Store the cooled sauce in an airtight container in the fridge, it will last 3-4 days in the fridge. Re-heat the pasta in the microwave or frying pan on low heat, if it is really thick then add a little water.
Let the sauce cool completely then transfer it to a freezer safe container or freezer bags. It’s a good idea to label the bag or container with the date then freeze. It will last 5-6 months in the freezer. Thaw the sauce in the fridge.
Sprinkle with some freshly grated parmesan cheese, and don’t forget a few slices of crusty Italian bread to soak up any extra sauce left on your plate. Dinner is served. Buon Appetito!
More Delicious Fresh Tomato Recipes
- Homemade Oven Dried Tomatoes
- Creamy Fresh Tomato Pesto
- Italian Pan Fried Tomatoes
- Pesto Pizza with Fresh Tomatoes & Mozzarella
Homemade Fresh Tomato Sauce
Ingredients
- 5-8 very ripe tomatoes
- 1-2 cloves garlic minced
- 1 – 1 1/2 teaspoons oregano
- 1/4-1/2 teaspoon salt
- 6-8 leaves fresh basil chopped
- 3 tablespoons olive oil
- 1-2 dashes hot pepper flakes if desired
- 3-4 cups cooked pasta (1½ – 2 cups dry pasta)
Instructions
- Wash tomatoes and place in a large bowl, cover with boiling water and let sit for approximately 10 minutes (should be easy to remove the skin, be careful because it is very hot). Remove skin and squeeze out excess water, remove seeds and any white or yellow flesh, cut into small pieces.
- In a medium-sized high sided frying pan add olive oil, tomatoes, garlic, oregano, salt, fresh chopped basil leaves and hot pepper flakes if desired .
- Mix together and then squish gently with a fork, cook uncovered on medium heat till thickened,(while the sauce is cooking occasionally gently squish with a wooden spoon or fork). Simmer for approximately 20 – 25 minutes.
- While sauce is cooking boil the water, add salt and cook pasta al dente.
- Add 3 cups of cooked short pasta and 1/2 ladle of pasta water, heat on medium/high heat for a couple of minutes gently tossing. Serve immediately with freshly grated Parmesan Cheese. Enjoy!
Notes
Nutrition
Republished from August 21, 2014.
Maggie says
I made a small batch and this was delicious! 5-8 tomatoes is a big difference since they can be a variety of sizes. Can you tell me about how many cups this would be equal to? I have a lot of tomatoes in my garden and it would help with determining how much of the herbs, etc. I need to add when making a bigger batch.
Thank you,
Rosemary says
Hi Maggie, I would say this recipe makes about 2 cups more or less. Glad you liked it! Take care.
Barbara DiPietro says
Can you freeze this sauce? I have a whole bag of tomatoes gifted by my neighbor!
Rosemary says
Hi Barbara, yes you can, freeze the completely cooled sauce in a freezer safe bag or container. It will last up to 6 months in the freezer. Take care.
Denny says
It’s a good basic sauce, I used Abraham Lincoln tomatoes and added more garlic, and basil, and some tomato paste to thicken it up, added onion, peppers and mushrooms to it . see loved it
Rosemary says
Hi Denny, thanks, good choices. Take care.
Roseanna Festa says
I need a recipe for tomato sauce without oregano. I’d like to know if you can put basil and bay leaf in the same sauce.
Rosemary says
Hi Roseanna, sure that wouldn’t be a problem, remove the bay leaf before serving or plating.
Cathy Nichols says
My family loved it and it was easier then I thought. The hardest part was peeling the tomatoes and it wasn’t that hard.
Rosemary says
Hi Cathy, thanks so much so glad everyone enjoyed it.
Laura says
This was so perfect to use some tomatoes up. Simple. Fresh. I only added a little finely cut onion. Delicious!
Rosemary says
Thanks Laura, glad you enjoyed it.
Emily says
About how many cups of sauce will this make?
Rosemary says
Hi Emily I would say approximately 2 cups. 🙂
Allison says
I love a chunky yet watery sauce like this one. Do you know how could you make this recipe safe for canning?
Rosemary says
Hi Allison, thanks so much, you should check out this link for more info. https://www.planetnatural.com/canning-tomatoes/ hope it helps.
Rebecca Hsmpshire says
Yum! De best in de world!!!
Rosemary says
Hi Rebecca, 🙂 thanks so much.
paulinapiskorz says
These pics look so delicious that they literally made my mouth water 🙂 Have you ever tried adding a pinch of chili powder to your tomato sauce like this http://www.listonic.com/protips/get/qzhgvapoih? It really adds flavor. Anyways, thanks for sharing this great recipe. Best wishes!