Italian Tomato Sauce
A classic flavor powerhouse that brings life to many dishes, this rich and vibrant sauce is perfect for pasta, pizza, and more with fresh tomatoes and fragrant herbs.
Ingredients
Fresh Ingredients
- 25 pounds tomatoes Use ripe, flavorful tomatoes for the best taste.
- 4 pieces onions
- 10-15 cloves garlic
- 3-4 handfuls fresh basil
- 1 28 oz. can tomato puree Add more for a thicker sauce.
Seasoning
- to taste Salt
- to taste Olive Oil For cooking.
- Parsley (dried, optional) Adjust according to preference.
- Oregano (dried, optional) Adjust according to preference.
Instructions
Preparation
- Check the tomatoes for any bad spots and remove any bruised or moldy parts.
- Boil the tomatoes for three minutes or until they start to split and peel. Transfer them to ice-cold water to cool.
- Once cooled, peel off the skin and cut out the core of the tomatoes.
Making the Paste
- In a food processor, combine the onions, garlic, fresh basil, salt, and any additional spices (like parsley and oregano). Blend until you create a thick paste.
Cooking
- Heat olive oil in a large pot. You might need two pots for this amount of sauce.
- Add the onion/garlic/basil mixture to the pot and sauté until fragrant.
- Add the prepared tomatoes to the food processor and blend until it reaches a thick smoothie consistency.
- Combine the blended tomatoes with the sautéed mixture in the pot. Bring to a boil, then reduce the heat to low to simmer.
- Stir in the tomato puree and adjust for a thicker sauce if desired.
- Let the sauce simmer for 30 minutes to 2 hours, stirring occasionally.
- If you prefer a smoother sauce, use an immersion blender after a few hours of simmering for about 2 to 3 minutes.
Notes
Store cooled sauce in airtight containers in the refrigerator for up to a week or freeze for up to six months. You can adjust spices and ADD a pinch of sugar to balance acidity if needed.