Italian Tomato Sauce is a classic recipe loved by many. It’s flavorful, versatile, and can elevate any dish! Whether you want to toss it with pasta, use it as a pizza base, or enjoy it with meatballs, this sauce has got you covered. Making your own Italian Tomato Sauce can be a rewarding experience, filling your kitchen with the delightful aroma of fresh ingredients.
Why Make This Recipe
Creating your own Italian Tomato Sauce allows you to control the flavor and freshness of the ingredients. You can use ripe tomatoes at their peak, and adjust the seasoning to your taste. Plus, homemade sauce often tastes much better than store-bought options. This recipe is also great for batch cooking, ensuring you have a delicious sauce ready whenever you need it!
How to Make Italian Tomato Sauce
Ingredients:
- 25 pounds tomatoes
- 4 onions
- 10-15 garlic cloves
- 3-4 handfuls fresh basil
- 1 (28 oz.) can tomato puree
- Salt, to taste
- Olive Oil
- Parsley (dried, optional)
- Oregano (dried, optional)
Directions:
- First, check the tomatoes for any bad spots and cut away any impurities.
- Boil the tomatoes for three minutes or until they start to split and peel.
- Remove the tomatoes from the boiling water and place them in ice-cold water to cool off.
- Once cooled, peel off the skin and cut out the core with a knife.
- In a food processor, add the onions, garlic cloves, fresh basil, salt, and any additional spices like parsley and oregano. Process until it forms a thick paste.
- Heat olive oil in a large pot (you might need two pots). Add the onion, garlic, and basil mixture to the pot and cook until fragrant.
- Add the peeled tomatoes to the food processor in batches. Blend until it reaches a smooth consistency similar to a thick smoothie, then transfer to the pot.
- Bring the sauce to a boil, then reduce the heat to low or simmer.
- Add the tomato puree to thicken the sauce. If you prefer it thicker, you can add more tomato puree.
- Let it simmer for anywhere between 30 minutes to 2 hours, stirring occasionally.
- If you like a smoother sauce, use an immersion blender for 2-3 minutes after a few hours of simmering.
How to Serve Italian Tomato Sauce
Italian Tomato Sauce is incredibly versatile. You can serve it over your favorite pasta, on a pizza, or as a dip for breadsticks. It is perfect for a hearty marinara sauce to accompany meatballs or used in lasagna. The options are endless!
How to Store Italian Tomato Sauce
Once your sauce is cool, store it in airtight containers in the refrigerator for up to a week. For longer storage, pour the sauce into freezer-safe bags and freeze it for up to six months. When you’re ready to use it, simply defrost in the refrigerator and reheat on the stove.
Tips to Make Italian Tomato Sauce
- Use the freshest tomatoes you can find for the best flavor.
- Customize the seasonings to find a taste that you love.
- If you prefer a chunky sauce, don’t blend it as smooth.
- Make a large batch and freeze for later use.
Variation
You can easily customize this sauce with different herbs and spices. For example, try adding red pepper flakes for a kick, or incorporate vegetables like bell peppers or mushrooms for added texture and flavor.
FAQs
1. Can I use canned tomatoes instead of fresh ones?
Yes, you can use canned tomatoes if fresh ones are not available. Look for high-quality canned tomatoes for the best flavor.
2. Can I make this sauce without a food processor?
Yes, you can chop the ingredients by hand, although it will take longer.
3. How do I know when the sauce is done?
The sauce is done when it has thickened to your liking and the flavors have melded well together. Taste as you cook to see if it meets your preferences.
Enjoy making and sharing this delicious Italian Tomato Sauce – it’s sure to impress your family and friends!
Italian Tomato Sauce
Ingredients
Main Ingredients
- 25 pounds tomatoes Use ripe tomatoes for best flavor.
- 4 pieces onions Chopped.
- 10-15 cloves garlic Minced.
- 3-4 handfuls fresh basil Chopped.
- 1 can tomato puree (28 oz.) This helps thicken the sauce.
- to taste Salt
- to taste Olive Oil For sautéing.
Optional Ingredients
- 1 teaspoon Parsley (dried) Optional for flavor.
- 1 teaspoon Oregano (dried) Optional for flavor.
Instructions
Preparation
- Check the tomatoes for any bad spots and cut away any impurities.
- Boil the tomatoes for three minutes or until they start to split and peel.
- Remove the tomatoes from the boiling water and place them in ice-cold water to cool off.
- Once cooled, peel off the skin and cut out the core with a knife.
- In a food processor, add the onions, garlic cloves, fresh basil, salt, and any additional spices like parsley and oregano. Process until it forms a thick paste.
Cooking
- Heat olive oil in a large pot (you might need two pots). Add the onion, garlic, and basil mixture to the pot and cook until fragrant.
- Add the peeled tomatoes to the food processor in batches. Blend until it reaches a smooth consistency similar to a thick smoothie, then transfer to the pot.
- Bring the sauce to a boil, then reduce the heat to low or simmer.
- Add the tomato puree to thicken the sauce. If you prefer it thicker, you can add more tomato puree.
- Let it simmer for anywhere between 30 minutes to 2 hours, stirring occasionally.
- If you like a smoother sauce, use an immersion blender for 2-3 minutes after a few hours of simmering.
