It takes just 15 minutes to make a vibrant, healthy, fresh tomato sauce — make this simple tomato sauce once and you’ll never go back to cans or jars again!
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.
This is an easy no-recipe recipe
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.)
This sauce is barely cooked to maintain that fresh flavor
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.
How to season fresh tomato sauce
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.
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?
Looking for ways to use your easy homemade tomato sauce?
- How about my Sole in Fresh Tomato Sauce?
- Or in Ottolenghi’s Cod Cakes in Tomato Sauce.
Fresh Tomato Sauce
- 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
- 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.
- Refrigerate the sauce until ready to use, and use within a week.
- If you like you can strain the sauce to remove the seeds.
- Add a touch of sugar if desired.
Questions and Reviews
Can you freeze this sauce?