This super easy fresh tomato sauce whips up in no time. There is no need for any canned items, if you want a thicker sauce, just cook it a little bit longer, thinner sauce, cook it less, it’s as easy as that. It takes the pasta sauce to a whole new level and is my favorite type of cooking, quick and easy! My daughter loves this sauce on her zoodles in the same way as she used to like spaghetti with store bought sauce. The only instrument you need (aside from a pot of course) is a food processor. I have a cheap one from Target that handled the task very easily. If you don’t have one, you have a little bit more cutting to do and instead of fresh tomato sauce your version will be a chunky fresh tomato sauce. No worries there is a fix for everything.
Lets get started, this makes 4 hefty servings.
I started with washing my tomatoes since we are not going the traditional route to remove the skin. Here is a tip on how to select and store tomatoes.
I removed the top of the tomato then roughly cut up the tomatoes.
I kept going until I had all the tomatoes in big pieces ready to go into the food processor. Remember if you don’t have one, just chop your tomatoes into smaller pieces.
I moved the chunks of tomatoes to my food processor and pulsed it until it had a nice smooth texture. If you like it chunkier, pulse it a little bit less.
Garlic is a staple in this household, I absolutely love the flavor it gives to my dishes and how it pairs with butter and olive oil, so I used 5 cloves of garlic. You can adjust this amount to your taste. I chopped the garlic up in fine pieces, even though I like it as a spice I don’t like it as a mouthful.
I also used a half of yellow onion, this part is optional, but I wanted the boldness of flavor the onion gives to the sauce. If you are super sensitive to the onion like I am, a little trick I learned is to freeze the onion and chop it half frozen. I seem to cry a lot less that way.
I used a half a cup of extra virgin olive oil as my choice of fat. I suppose you can use butter but the flavor of the olive oil mixes much better with this type of sauce.
Time to get to cooking, In a large pot over medium heat I added in the oil, garlic and onion and cooked until golden. Don’t leave the stove at this point as it can turn from beautiful golden color to nasty burned mess.
Then I stirred the tomatoes in with the onion and garlic and added a half a teaspoon of salt.
For a little bolder flavor I added a pinch of dried oregano.
Now it was time to kick back and relax. I let it simmer for about 20 minutes cause I like my sauce a little thicker. Don’t cover the pot it will reduce the sauce down a bit. For a thinner sauce go 10 minutes, but much longer then 20 minutes will start taking away the fresh tomato sauce taste and giving you a cooked more industrialized taste.
As a finishing touch I added a couple of tablespoons of fresh basil I had previously chopped up.
That’s it people, quick and easy filled with bold flavors! With no canned items or other processed food stuff, you get that fresh tomato sauce taste that just reminds you of warm summer days at the farmers market.
- 10 tomatoes
- 5 cloves garlic
- 1/2 yellow onion
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 2 tablespoon fresh basil
- Chop the tomatoes into large chunks
- Add the tomatoes to a food processor and pulse until smooth
- Chop the garlic cloves to small pieces
- Chop the onion into small pieces
- Heat a large pot over medium heat
- Add the olive oil, garlic and onion to the pot and cook until golden
- Add the tomatoes and stir together
- Stir in the salt
- Let simmer for 10-20 minutes depending on desired thickness
- When ready to serve add the basil into the sauce and mix in