Learn how to make this marinara flavorful tomato sauce made with fresh tomatoes and fresh herbs. Is so simple and easy to make! It’s great on pizza, tossed through pasta, with meat or fish… there’s so much you can use it for!
I think everyone must know how to make a tomato sauce. You can use it in so many dishes. I prefer to make my own homemade tomato sauce rather than the store bought sauce. So I can make sure it is free from additives and colorings and contains as little sugar as possible. In summer and autumn I use fresh tomatoes but in winter canned tomatoes and plums work just as well. Usually, I freeze the tomatoes from my garden to use later in my recipes.
There is definitely more work involved when using fresh tomatoes, but it is worth it!
First, you will need to get the skins off. The easiest method for this is to score the skins with a sharp knife, and then boil them for about a minute and then place in cold water. You will want to do this in batches.
Once this step is done, follow the rest of the recipe using the tomatoes you just prepared the crushed tomatoes.
Add the basil at the end. Basil has such a strong flavor but loses that during a simmering process. For best results, always add it at the end of your sauce.
We hope you enjoy it!
| Prep Time | 5 min |
| Cook Time | 30 min |
| Servings |
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- 4 garlic cloves
- 1 Kg good-quality tinned plum tomatoes
- 1 onion
- fresh basil
- fresh oregano
- 4 tbsp olive oil
- pinch of salt
- Black Pepper
Ingredients
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- Peel and finely slice the garlic and the onion. Pick the basil and oregano leaves and tear into pieces.
- Add the garlic and the onion, shake the pan around a bit and, once the garlic begins to color lightly, add the oregano and the tomatoes. Using the back of a wooden spoon, mush, and squash the tomatoes as much as you can.
- Season the sauce with sea salt and freshly ground black pepper. As soon as it comes to the boil, remove the pan from the heat.
- Add the basil and pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavors.
- You can serve it like this or puree it in a food processor/blender for a smoother sauce
- You can store the sauce in a clean jar in the fridge – it’ll keep for a week or so.
- This sauce is also great to freeze in batches or even in an ice cube tray, so you can defrost exactly the amount you need.
Nutrition per servings
Calories: 243| Fat: 16,3 g | Saturates: 2.3g| Protein: 2.8g | Carbs: 7.9 | Sugars: 6.8g |
