Minimal Monday: Fresh Tomato Sauce

It takes just 15 minutes to make a vibrant, Fresh Tomato Sauce — you’ll never go back to cans or jars again!

Here’s a dirty little secret that all those Italian grandmothers don’t want you to know.  You can make fresh tomato sauce that’s really really incredible in just a few minutes.  But you need to make it in the summer, with good ripe tomatoes.  It’s super easy and super good.  If anyone tries to tell you you must peel the tomatoes, or take the seeds out, or simmer it all day, tell them, nicely, to mind their own beeswax.

Use as many or as few tomatoes as you want.  I used 4 tomatoes and got about 2 cups of sauce.  Use any variety, although for a classic red sauce I went with red tomatoes.  This couldn’t be simpler.  Just rough chop the tomatoes and throw them into a pan with a couple of tablespoons of olive oil, a clove or two of chopped garlic, and some salt, pepper, and a pinch of red pepper flakes if you like.  (I like.)

15 Minute Fresh Tomato Sauce | theviewfromgreatisland.com

 Let them cook down for about 15 minutes, and then puree them, either with an immersion blender, a regular blender, or food processor.  If you want a thicker sauce, cook it longer, but I like the fresh taste of the thinner, quick cooked version.  Store your sauce in the fridge until you’re ready to use it.

Season it any way you like.  I’m going to add fresh basil, but just before I serve the sauce.  You can use other fresh herbs like thyme, oregano, or parsley.  This sauce will be lighter in every way than traditional tomato sauce, so I think fresh herbs are best.

A quick and easy 15 Minute Fresh Tomato Sauce | theviewfromgreatisland.com

 I’m going to use mine for tomorrow’s dinner, but I’m still not sure exactly what I’m going to make.  You could use this as a base for a fresh summer vegetable soup, for pasta primavera, or pizza.  What will you use yours for?

A delicious and lightning fast 15 Minute Fresh Tomato Sauce | theviewfromgreatisland.com

Fresh Tomato Sauce

Yield: makes 2 cups

Fresh Tomato Sauce

Ingredients

  • 4 medium-large ripe tomatoes, rough chopped (do not peel)
  • 2 Tbsp olive oil
  • 2 cloves minced garlic
  • pinch of red pepper flakes
  • salt and black pepper to taste

Instructions

  1. Put everything into a saucepan and cook for 15 minutes. Puree with an immersion blender. If you want a thicker sauce, cook it a little longer.
  2. Refrigerate the sauce until ready to use, and use within a week.
https://theviewfromgreatisland.com/minimal-monday-fresh-tomato-sauce/

notes:

  • If you like you can strain the sauce to remove the seeds.

25 Comments

  • Reply
    Chris Scheuer
    April 7, 2015 at 1:24 pm

    I think I’ll just drink mine right from the cup, if you don’t mind! It looks amazing!

  • Reply
    Recipe roundup: Homemade pasta sauces | Pending Migrate
    January 7, 2015 at 10:26 am

    […] Pasta All’Amatriciana from Livliftoo Easy marinara from twopeasandtheirpod  Fresh tomato sauce from theviewfromgreatisland […]

  • Reply
    Sarah Westendorf
    October 8, 2014 at 7:36 am

    I used this recipe in a food roundup on my blog, DashandaPinch! Thanks so much for letting me link to your blog. http://dashandapinch.com/2014/10/recipe-roundup-homemade-pasta-sauces/?

  • Reply
    Mary
    August 8, 2012 at 1:54 am

    This looks wonderful. I always prefer a quick sauce over a simmer all day one. Although, I make both kinds; this one is my favorite when tomatoes are ripe!

  • Reply
    Kitchen Belleicious
    August 7, 2012 at 12:01 pm

    you bet i have 15 minutes- i would give all day if it means having this sauce at dinner time! Love it

  • Reply
    l o v e l y t h i n g s
    August 7, 2012 at 2:18 pm

    That looks just perfect! I love your photos…I always say that…but I do! I am making this with my tomatoes from the farmers market and I just purchased ravioli from Stew Leonard’s last night, but no sauce….so in 15 minutes…I’ll have the perfect sauce for my ravioli!

  • Reply
    Barbara
    August 7, 2012 at 12:40 pm

    Really Sue, is there anything better?? This looks wonderful. I saw a recipe for fresh tomato soup recently and think I better try it. Especially after seeing this!

  • Reply
    Joanne
    August 7, 2012 at 11:55 am

    Nothing beats fresh tomato sauce in the summer! So delicious and brightly flavored!

  • Reply
    Bites from life with the barking lot
    August 7, 2012 at 4:17 am

    A few years ago a pal told me she never peeled her tomatoes before she froze them… just pureed and put in bags….I tried and it took hours off the process. Wish my tomatoes were ripe….my basil is ready!

  • Reply
    Ellen B Cookery
    August 6, 2012 at 8:44 pm

    I love homemade tomato sauce and can’t wait to start making our annual batch in September. This looks really good!

  • Reply
    Eileen
    August 6, 2012 at 7:51 pm

    Simple sauces like this are a total lifesaver in the hot hot heat of summer. :) Love it!

  • Reply
    Claudia
    August 6, 2012 at 7:22 pm

    This has been a standard in my home for many years. I freeze this for a nice summer taste in December.

  • Reply
    The Café Sucré Farine
    August 6, 2012 at 5:22 pm

    Your photos alone are delicious and this sauce sounds like summer in a bowl!

  • Reply
    Cathy at Wives with Knives
    August 7, 2012 at 12:19 am

    Wow, it doesn’t get any easier that this! I’ve never made sauce this way but can imagine how the wonderful flavor of the fresh tomatoes comes through. I like the idea of dunking slices of toasty garlic bread into a bowl of sauce…slurp!

  • Reply
    Dom at Belleau Kitchen
    August 6, 2012 at 3:27 pm

    I love a good sauce and this looks simple and brilliant and you are so right… with the best new summer toms you CANNOT go wrong!

  • Reply
    From Beyond My Kitchen Window
    August 6, 2012 at 9:07 pm

    I love a fresh sauce and make something very similar to this all summer long. You can’t beat the taste of fresh tomatoes.

  • Reply
    Rose
    August 6, 2012 at 6:23 pm

    Love fresh tomato sauce! I especially like using yellow or orange or pink tomatoes, which are supposed to be less acidic.

    • Reply
      Sue/the view from great island
      August 6, 2012 at 8:13 pm

      I’m already planning a yellow sauce, how gorgeous would that be! But I don’t mind the acidity in tomatoes, which must be why I like the old varieties over the newer super sweet ones.

  • Reply
    Tricia
    August 6, 2012 at 3:42 pm

    If I could manage to get it away from my husband, I would use it in a hearty vegetable beef soup! Gotta love tomatoes :)

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