Homemade tomato sauce offers you good economic value as well as good nutrition. This tomato paste expectedly costs less per meal serving than a comparable, cream-based or meat-based sauce since its main ingredient – tomatoes cost relatively little in the green market.
A good tomato sauce recipe like this one can easily find a place in fares all over the world. You will more often than not find it in Italian pasta dishes, Mexican enchilada sauce… and many more delicacies.
Anyway, the tomato-based pasta sauce has long ago earned its place as a kitchen staple in the U.S. dishes as well, so you will all agree with my friend Meggie Regan that learning how to make spaghetti sauce is a must for all novice cooks, chefs or housewives!
Since the Nonna’s Recipe is still the gold standard of making pasta sauce in many Italian families, I’m not sure I should share this secret at all, so I will be sharing a very similar recipe from fresh tomatoes instead. Nevertheless, I know I can share one part of this cherished recipe, which is to throw a piece of a carrot into the sauce while it is cooking so as to absorb the acidity of tomatoes and to create somewhat sweeter tasting sauce.
This ‘how to make tomato sauce’ recipe is indispensable for the tomato season, but I often preserve the extra fresh tomato sauce to use it in cold winter as well. The tomato puree or sauce does wonders for the flavor of a plate of pasta or a slice of pizza, but the red and thick sauce also provides essential nutrients.
Tomatoes are an excellent source of vitamin C, biotin, molybdenum, and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E, and phosphorus. For instance, a cup of tomato sauce contains a quarter of your recommended daily intake (RDI) of vitamin A and meets half of your daily need for vitamin C.
Tomatoes are also naturally rich in the important antioxidant lycopene. Depending on how it is prepared, the tomato sauce also provides the necessary fiber for regular bowel movement.
How To make Homemade Tomato Sauce:
Preparation time: 10 minutes
Cooking time: 2 hours
Total time: 2 hours and 10 minutes
Serves: 6-8 people
- 5 pounds (3 kg) of fresh tomatoes, peeled and seeded (to peel, cut a small “x” on the top and drop in to boiling water for 10 seconds and drop in to an ice bath; the skin will easily peel off.)
- 1 carrot (one half should be grated and added to sauce, and the other half should be added at the end of cooking and then removed)
- ¼ cup olive oil (or tallow)
- 8 cloves of fresh garlic (or more to taste), finely minced
- 3 medium onions, diced
- 1 sprig of fresh thyme leaves (or ½ tsp dried)
- 1 sprig of fresh oregano (or 1 teaspoon dried oregano)
- 2 bay leaves (remove when done)
- 2 sprigs of parsley (or 1 tsp dried)
- 1 tablespoon of honey
- 1 teaspoon sea salt
- ⅓ cup fresh basil leaves, finely chopped
- Pour the olive oil into a large stockpot over medium heat.
- Add diced onions, garlic and grated carrots.
- Sauté for 6-8 minutes, or until onions are translucent and tender.
- Add tomatoes, chopped basil leaves, oregano, thyme bay leaves, parsley and sea salt.
- Simmer on low heat for 2-3 hours or until cooked down and starting to darken.
- Add the carrot piece for the last 30 minutesof boiling to absorb acidity.
- Remove sprigs of herbs and piece of carrot.
Optional: Use an immersion blender to puree sauce until smooth (for a thicker sauce, skip this step).
Use the tomato sauce fresh, or store it in the fridge for up to 1 week, or you may can it according to your canner’s instructions for preserving tomato products.
I can suggest these 4 dishes which I always garnish with this fantastic tomato-based sauce:
- Zucchini lasagna
- Chicken cacciatore
- Chicken parmesan
Enjoy it and don’t forget to SHARE THE PLEASURE with your nearest!