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Italian Tomato Sauce from Fresh Tomatoes
Italian tomato sauce from fresh tomatoes is a simple homemade sauce made with ripe tomatoes, extra virgin olive oil, aromatic vegetables, and fresh basil. In Italy, we call it salsa di pomodoro, and it's one of the most basic and versatile sauces in Italian cooking.The best time to make fresh tomato sauce is summer, when tomatoes are fully ripe, naturally sweet, and full of flavor. San Marzano and other meaty plum tomatoes are especially good because they have plenty of pulp and relatively little water.
Ingredients
- 1 Kg very ripe, flavorful tomatoes, preferably San Marzano, Roma, or other meaty plum tomatoes - 2.2 lb
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 1 garlic clove
- 5-6 fresh basil leaves
- fine salt - to taste
- a pinch of dried oregano - optional
- a small pinch of sugar - optional, only if the tomatoes taste particularly acidic
Instructions
- Wash the tomatoes thoroughly under running water. Remove the stems and cut the tomatoes in half.
- Using a small knife or spoon, remove the seeds and the very watery inner part of each tomato. Place the prepared tomatoes in a large pot, cover with a lid, and cook over low heat for about 20 minutes, stirring occasionally, until they are soft and have released their juices. Do not add water.
- Pass the cooked tomatoes through a food mill to remove the skins and any remaining seeds. Choose the grinding disc according to the texture you prefer. I use the disc with the largest holes for a slightly more rustic, full-bodied tomato sauce.At this stage, you have essentially made a fresh tomato passata. Now you can turn it into a flavorful Italian tomato sauce by adding a simple soffritto.
- Finely chop the onion. Heat the extra virgin olive oil in a saucepan over low heat. Add the whole peeled garlic clove and the chopped onion, then sauté gently for 2 to 3 minutes, until the onion begins to soften. Do not let the garlic or onion brown.
- Pour in the fresh tomato passata and season with salt to taste. Stir well and simmer over medium-low heat for about 15 minutes, stirring occasionally.Cook the sauce uncovered or with the lid slightly ajar so that some of the excess moisture can evaporate and the sauce can thicken naturally.If the tomatoes taste particularly acidic, you can add a small pinch of sugar, but only if needed.
- Turn off the heat and add the fresh basil leaves. If you like, add a small pinch of dried oregano as well. Remove the garlic clove before serving.Your fresh tomato sauce is now ready to use with pasta or in any recipe that calls for a simple homemade Italian tomato sauce.
Nutrition
Serving: 100gCalories: 154kcalCarbohydrates: 14gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 14mgPotassium: 637mgFiber: 3gSugar: 9gVitamin A: 2109IUVitamin C: 37mgCalcium: 34mgIron: 1mg
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