Description
A simple and flavorful homemade tomato sauce with fresh tomatoes, onions, garlic, and basil. Roast, simmer, and blend — perfect for pasta, pizza, or freezing in batches.
Ingredients
- 10 very ripe tomatoes
- 1 tablespoon oil (olive oil recommended)
- 1 cup finely chopped onions
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 1 cup water (more if you prefer a thinner sauce)
- 1 tablespoon spice blend (chimichurri, Syrian pepper, or your favorite)
- 1/2 cup fresh basil leaves
Instructions
- Wash and dry the tomatoes, then score an X on the bottom of each.
- Roast in the oven for 20 minutes until skins blister.
- Let cool slightly, then peel.
- Heat oil in a large pot and sauté onions until golden.
- Add garlic, tomatoes, spices, salt, pepper, and basil. Stir well.
- Cook for 6–10 minutes on medium heat, stirring to prevent sticking.
- Remove half, blend until smooth, then return to pot.
- Add water, stir, and simmer for 5 more minutes. Done.
Notes
Roasting the tomatoes brings out their sweetness — don’t skip this step! I even add the bit of tomato juice that collects on the sheet pan after roasting.
If you prefer a chunkier sauce, skip the blending and just mash the tomatoes with a fork or potato masher.
Make it your own: add a pinch of sugar if your tomatoes are too acidic, or toss in oregano for an Italian-style flavor.
I freeze the sauce in small glass jars or small glass containers — that way, it’s ready in perfect portions.
Nutrition Notes: These values are rough estimates based on common ingredients. For medical or dietary advice, it’s always best to consult a registered nutritionist or healthcare provider.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauces, Butters & Flavors
- Method: Stovetop and Oven
- Cuisine: Worldwide
Nutrition
- Serving Size: 1 cup
- Calories: 82
- Sugar: 8 g
- Sodium: 190 mg
- Fat: 3 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 14 gr
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0