I don’t know a lot about everything, but I do at least know a little bit about this fresh tomato sauce recipe. Last week our best friends were visiting us. The days were long and glorious, and well spent in our backyard. And the nights were even longer and soaked with wine and laughter as we reminisced about our past and planned our futures.
When they left, my soul felt completely empty. It can be quite isolating to live in a part of the country without any family and friends who really know you. So naturally, I found myself really needing some familiar nourishment.
This fresh tomato sauce is pure summer comfort food, and I wanted it in some capacity at every meal. In the summer when I need comfort food, but still also want to keep it light, I make a bowl for one or family style platter of raw or grilled vegetables, some white beans, a little bit of cheese or pasta, and this tomato sauce.
This fresh tomato sauce recipe is so easy.
My favorite part about this fresh tomato sauce recipe is its simplicity. The ingredients are all fresh, except for a small amount of tomato paste. There isn’t any blanching, peeling or grating. It’s as straightforward as chopping some fresh tomatoes and herbs, simmering and blending.
In just fifteen minutes of cooking this sauce will taste like it’s been simmering all day. A worthy note – do not skip the fresh herbs, because these contribute major flavor. You can use this sauce in any recipe that calls for marinara sauce or tomato sauce. I use it in this stewed zucchini recipe and it would also be so delicious tossed with this almond flour pasta.
The recipe yields four cups of sauce, and you can freeze whatever is left over. Towards the end of the summer my freezer is lined with mason jars of fresh tomato sauce so I have it to enjoy all fall and winter long. This tomato sauce soothes my soul, and I hope it helps yours too. Another way to preserve summer tomatoes is by slow roasting them in olive oil.
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1 yellow onion, diced small
- 1 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato paste
- 1/4 cup warm water
- 1 cup filtered water
- 5 cups tomatoes, diced medium (see notes)
- 1/4 cup fresh basil, julienned
- 1/4 cup fresh parsley, chopped fine
- 1 tablespoon fresh oregano, chopped fine
- Heat the olive oil in a large sauce pot over low heat. Then add in the onions, garlic, salt and pepper, and sweat for 3 minutes.
- Next stir in the tomato paste and 1/4 cup warm water, and simmer for 1 minute.
- Then add in the 1 cup water and tomatoes, and stir to combine and cover. Turn the heat up to medium-high and simmer for 10 minutes.
- Uncover, and remove from heat. Pour the tomatoes into a food processor or blender and pulse for a few seconds until you've reached your desired consistency. Add in the fresh basil, parsley and oregano, and pulse once or twice more.
- Use warm, store in an airtight container in the refrigerator for up to three days or freeze up to 6 months.
You can use any variety of fresh tomatoes you'd like (plum, cherry, heirloom, etc.).