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Fresh Tomato Sauce Recipe

4.91 from 10 votes

In the summer, nothing beats homemade fresh tomato sauce made with ripe tomatoes from the garden or farmers’ market—perfect for tossing with your favorite pasta.

Prep Time: 20

Cook Time: 40

Total Time: 1

Yield: 12 servings

Course: Sauce

Cuisine: American, Italian

Ingredients

8 cups (5 lbs) plum tomatoes (peeled, seeded and diced )
2 tablespoons extra virgin olive oil
4 cloves garlic (chopped)
pinch crushed red pepper flakes
1 1/2 teaspoons kosher salt
black pepper (to taste)
3 tablespoons chopped fresh basil

Instructions

To peel the tomatoes, bring a large pot of water to boil.
Slice an X on the bottom of each tomato.
When boiling, drop the tomatoes in the water to blanch 1 to 2 minutes, or until the skin cracks.
Quickly remove from the water and let them cool a few minutes until they are cool enough to handle, the skin will come right off.
Dice the tomatoes fine.
Heat the oil in a heavy pot over medium heat. When hot add the garlic and saute until golden brown.
Add red pepper flakes and cook 1 minute. Stir in tomatoes. Season with salt and pepper. Partially cover and cook low heat 25 minutes.
Add the basil and remove from heat. I like it chunky, if you like it smooth, you can puree part of the sauce after. Serve over your favorite pasta.

Notes

Makes 6 cups

Nutrition

Serving: 1/2 cup, Calories: 61kcal, Carbohydrates: 9g, Protein: 1.5g, Fat: 3g, Saturated Fat: 0.5g, Sodium: 157mg, Fiber: 2g

- WW Points: 1

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