Easy Fresh Tomato Sauce

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Make use of summer’s abundant tomatoes with this easy sauce. Use with fresh pasta, lasagna, or any other dish that calls for tomato sauce. This sauce can also be frozen or canned, then used during the long winter months.

Difficulty: Easy

Hands-on: 30 minutesTotal: 1 hour

Serves: 8

Ingredients

  • 6 large, ripe tomatoes
  • 4 Tbsp. good-quality, extra-virgin olive oil
  • 1 medium white onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • ¼ cup red wine
  • ¼ cup chopped basil
  • 1 tsp. salt
  • ½ tsp. ground black pepper

Directions

  • Bring a large pot of water to boil on the stove. De-stem tomatoes, but leave the tomatoes whole; in other words, do not core them. Put whole tomatoes in the boiling water. When their skins begin to burst, retrieve them with tongs and discard the water. Peel tomatoes by pulling skin from burst areas first. The skin should slip off easily. If part of the flesh remains attached to the skin, scrape the flesh into the bowl you’ll place the peeled tomatoes in. Discard skins. Chop peeled tomatoes into 1- to 1½" chunks. Retain all the tomato juices and put chopped tomatoes, juices, and scrapings in a bowl.
  • Add olive oil to a large sauté pan over medium-high. Add the onions and sauté until transparent, then add the garlic and sauté a minute or two until aromas have blended. Add chopped tomatoes and all the tomato juices to the onions and garlic. Turn the heat up a bit and stir briskly while ingredients blend and heat together. When the tomatoes start to bubble, turn the heat down to medium-low. Add wine, basil, salt, and pepper, and let simmer for 8–10 minutes. Watch carefully; you don’t want all the juices to evaporate. Add a few tablespoons water if sauce seems dry.

Recipe Information

Serves: 8

Ingredients

  • 6 large, ripe tomatoes
  • 4 Tbsp. good-quality, extra-virgin olive oil
  • 1 medium white onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • ¼ cup red wine
  • ¼ cup chopped basil
  • 1 tsp. salt
  • ½ tsp. ground black pepper

Directions

  • Bring a large pot of water to boil on the stove. De-stem tomatoes, but leave the tomatoes whole; in other words, do not core them. Put whole tomatoes in the boiling water. When their skins begin to burst, retrieve them with tongs and discard the water. Peel tomatoes by pulling skin from burst areas first. The skin should slip off easily. If part of the flesh remains attached to the skin, scrape the flesh into the bowl you’ll place the peeled tomatoes in. Discard skins. Chop peeled tomatoes into 1- to 1½" chunks. Retain all the tomato juices and put chopped tomatoes, juices, and scrapings in a bowl.
  • Add olive oil to a large sauté pan over medium-high. Add the onions and sauté until transparent, then add the garlic and sauté a minute or two until aromas have blended. Add chopped tomatoes and all the tomato juices to the onions and garlic. Turn the heat up a bit and stir briskly while ingredients blend and heat together. When the tomatoes start to bubble, turn the heat down to medium-low. Add wine, basil, salt, and pepper, and let simmer for 8–10 minutes. Watch carefully; you don’t want all the juices to evaporate. Add a few tablespoons water if sauce seems dry.

Nutrition Information

Nutrition Information
Amount per serving
Calories100
Total Fat7g
Saturated Fat1g
Cholesterol0mg
Sodium300mg
Total Carbohydrate7g
Dietary Fiber2g
Sugars4g
Protein2g