Fresh tomato basil sauce is something that I absolutely love but will typically only make once a year during peak tomato season. Why? Because any other time of the year the tomatoes are watery, have no flavor, and are sad, and I don’t like sad tomato basil sauce! I like to make big batches during the summer that I can freeze for later in the year for pastas, sauces, involtinis, and more!
Here I use a mix of Roma and heirloom tomatoes that I get from my farm box. They are super fresh, local, sweet, and delicious. I personally like to remove the skin first, but it is a step that most people don’t find necessary. It makes a more refined sauce, but if you don’t care about that, save yourself twenty minutes.
If you are reading this still in August or September, you better hurry and make this sauce while there are still good tomatoes!
Key Ingredients & Substitutions:
- Roma or Heirloom Tomatoes – The star of the sauce. Only use fresh tomatoes during tomato season, otherwise they have a very mild and boring taste. San Marzano canned tomatoes are a great year round substitute.
- Olive Oil – This is the fat used for this sauce like the Italians do it. Avocado oil or butter works here too.
- Onion – Adds sweetness and depth to the sauce. Shallots work well for a milder flavor.
- Garlic – The more garlic the better if you ask me. Adjust to your preference.
- Basil – Adds a fresh, aromatic finish. Fresh only here for best results.
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Fresh Tomato Basil Sauce
Prep Time: 25 minutes
Cook Time: 1 Hour 10 minutes
Total Time: 1 Hours 35 minutes
Serves: 1 Quart
Ingredients:
- 3 lbs roma or heirloom tomatoes
- 2 Tbsp olive oil
- 1 onion, diced
- 5 garlic cloves, minced
- 1/2 cup basil, diced
- salt and pepper to taste
Preparation:
STEP 1.
Make the tomato sauce by first removing the skin from the tomatoes. Core the tomatoes and discard the core. Then make an x mark through the skin of the tomatoes with a sharp knife, this will help the skin lift.
Note, you totally can skip this step if you don’t want to go through the work of removing the skin. Start at step 4 instead.
STEP 2.
Peel the skin off of the tomatoes and discard.
STEP 3.
Dice the tomatoes and set aside.
STEP 4.
Cook the tomato sauce. In a pot over medium heat add olive oil. Add the onion and saute until translucent, seasoning with salt and pepper as you go. Once cooked through, add the minced garlic and stir for another 2 minutes.
STEP 5.
Stir in the tomatoes and add the basil. Season with salt and pepper and bring that up to a low bubble. Simmer on low with a lid on for 1 hour, stirring occasionally.
STEP 6.
Turn off the heat and blend the sauce with an immersion blender.
STEP 7.
Taste for seasoning and adjust as needed.
STEP 8.
Serve or store in the refrigerator for up to 5 days, or freeze.
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