Do you have to peel the tomatoes?

You don't although some people prefer to do that. I have a tomato sauce recipe with peeled tomatoes that is fun to make if you want to make a big batch of sauce to freeze.

Can you make a smooth pasta sauce?

If you want it smoother, use an immersion blender or stand blender to puree the sauce.

What else can you add to it?

Add other fresh herbs like chopped parsley or add some dried seasonings like oregano or Italian seasoning. For some heat, you can add a pinch or two of red pepper flakes. For a tangier flavor, add a splash of red wine while it simmers. For a creamy tomato sauce, add some cream right at the end before serving it.

What tomatoes are good for tomato sauce?

The best ones to use are ripe tomatoes that are in season. As far as type, plum tomatoes or Roma tomatoes are great, but I've also made this recipe with cherry tomatoes and grape tomatoes. But, feel free to use garden summer tomatoes or heirloom tomatoes if you find different varieties at a farmer's market or if you grow them yourself. If tomatoes are out of season, you can make this recipe with high-quality canned tomatoes. I like canned San Marzano tomatoes.

Fresh Tomato Sauce (No Blanching or Peeling)

Name: Fresh Tomato Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 2 lbs of roma tomatoes, chopped; 1/2 medium yellow onion, diced; 4 large garlic cloves, roughly chopped; 1/2 teaspoon salt; 1/4 cup torn basil leaves

Description

When tomatoes are in season this simple tomato sauce will put them to good use. It’s cooked just long enough to develop a richness without losing that summer-fresh flavor of the tomatoes.

Ingredients

Scale

3 tablespoons olive oil
2 lbs of roma tomatoes, chopped
1/2 medium yellow onion, diced
4 large garlic cloves, roughly chopped
1/2 teaspoon salt
1/4 cup torn basil leaves

Instructions

Heat the olive oil in a large non-stick pan over medium-high heat. Add the tomatoes and onions and cook them for 30 minutes or until the tomatoes are broken down and the liquid has thickened.
Add the garlic and salt and cook the sauce for five minutes longer. Add the basil, stir, and the sauce is ready to use.
If you are not using it right away it will keep in the refrigerator for three to four days.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Sauces
Method: Simmer
Cuisine: Italian

Nutrition

Serving Size: 1/2 cup
Calories: 94
Sugar: 4.4g
Sodium: 202.1mg
Fat: 7.3g
Saturated Fat: 1g
Unsaturated Fat: 5.9g
Trans Fat: 0g
Carbohydrates: 7.4g
Fiber: 2g
Protein: 1.6g
Cholesterol: 0mg

Keywords: fresh tomato sauce, roma tomato sauce, basil pasta sauce