Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Fresh Tomato Sauce

Article Image
Scott Phillips

Yield: Yields about 8 cups of sauce.

Servings: four, with leftovers.

When all those ripe, red summer tomatoes start to overtake the counter, I pull out my biggest saucepan and get to work on a big batch of fresh tomato sauce. Because this sauce freezes so well, you can enjoy the essence of summer’s flavors long after the last tomato plant has withered— insurance of the seasonal kind

Ingredients

  • 8 lb. ripe Roma tomatoes (about 40)
  • 1/4 cup extra-virgin olive oil
  • 3 medium cloves garlic, crushed
  • 2 tsp. Kosher salt

Nutritional Information

      Nutritional Sample Size per 1/2 cup
      Calories (kcal) : 70
      Fat Calories (kcal): 35
      Fat (g): 4
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 0
      Sodium (mg): 150
      Carbohydrates (g): 8
      Fiber (g): 2
      Protein (g): 2

Preparation

  • Bring a large pot of water to a rolling boil. Rinse the tomatoes in cold water. With a paring knife, cut an X into the bottom of each tomato. (This will make it easier to peel the tomatoes once they’re blanched.) Carefully lower about 10 tomatoes into the boiling water and leave them for 20 to 30 seconds. Use a slotted spoon to move them to a large bowl filled with ice water. Continue blanching the tomatoes in batches and transferring them to the ice water.
  • Use a paring knife and your fingers to remove the skin from the tomatoes—it should peel off easily. Cut the tomatoes lengthwise into quarters, core, and remove the seeds. Coarsely chop the tomatoes and transfer them to a bowl.
  • Heat the oil and the garlic in a 5- to 6-quart heavy-duty pot over medium-low heat until the garlic begins to sizzle and very lightly browns, 3 to 4 minutes. Carefully pour in the tomatoes. Raise the heat to medium high and bring the tomatoes to a boil. Stir in the salt, reduce the heat to medium, and let the sauce simmer, stirring occasionally, until the tomatoes have broken down and the sauce has thickened, about 1 hour. Remove from the heat and discard the garlic.

Make Ahead Tips

An easy dinner is guaranteed when you have a container’s worth of this simple tomato sauce on hand. Here’s how to keep it tasting great:

• Let cool and then transfer to an airtight container.

• Keep in the refrigerator for up to three days.

• Stash in the freezer for up to three months.

Reviews

Rate or Review

Reviews

  • jlilius | 08/30/2012

    Simple and delicious. Yes, it does look like other classic tomato sauce recipes, but that's what makes them classic!

  • cmtl | 09/01/2009

    Loved the taste of this sauce - fresh and easy although time consuming to peel and seed tomatoes. Love that I was able to make 3 meals out of one recipe!

  • unbaked2 | 07/10/2009

    I took away a star because it looks exactly like Marcella Hazen's recipe.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks