| Level: | Easy |
| Total: | 32 min |
| Prep: | 20 min |
| Cook: | 12 min |
| Yield: | 3 cups |
Ingredients
- 10 to 12 fresh plum tomatoes (approximately 2 to 2 1/2 pounds)
- 4 ounces extra-virgin olive oil, plus additional extra-virgin olive oil, optional
- 3 cloves garlic, finely chopped
- Pinch crushed red pepper
- 1/2 medium onion, finely chopped
- Kosher salt
- Freshly chopped parsley leaves
Instructions
- Peel tomatoes by scoring the skin of each tomato with a sharp knife (do not cut too deep). Then, place scored tomatoes into a pot of boiling water and boil for approximately 1 to 1 1/2 minutes. Remove tomatoes and plunge into cold water. Peel and dice tomatoes and set aside.
- Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Saute until garlic turns slightly golden. Add chopped onion and saute an additional 2 1/2 minutes.
- Add chopped plum tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped parsley and extra virgin olive oil if desired, just before using.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 194 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 333 mg |
Reviews
I didn’t have time to boil or peal tomatoes and it was delicious..I will try it the correct way and see how much of a difference..
This is my new go-to recipe! I add fresh basil and dried oregano to it. Love it as a topping for spaghetti squash!
This is the 2nd time this Summer using this recipe. The first time, I took another reviewers suggestion and used my immersion blender to chop tomatoes after peeling & seeding. I put the seeds in a strainer over a bowl so those tasty juices could be added back in with the tomatoes. I used the suggested amount of oil both times. You can still see oil in the sauce but it does add great flavor so I am OK with it. I added fresh basil instead of parsley and a Parmesan rind the 2nd time I made this recipe and I like that it added some nuttiness to the already flavorful sauce. Thanks for a great recipe!
First time I made tomato sauce. It turned out excellent. I used the emulsifier to cut tomatoes in small pieces while cooking it was a lot faster and easier. I will use this recipe from now on.
I love this recipe. I planted plum tomato seeds, that resulted in three container gardens in Florida. Tomatoes burn up in the summer here. I have probably yielded 20 pounds of plum tomatoes this fall and winter. This recipe is delicious, easy and I have four freezer bags of sauce in my freezer plus the 3 recipes of sauce I’ve made. Wonderful, simple recipe.
Simple and tasty, great use of my CSA plum tomatoes. The scoring and parboiling worked like a charm! Would suggest adjusting seasonings to taste.
Simple and quick – I’ll cut back on the olive oil next time. Also added some basil.
So bright and fresh! Don’t be afraid of the olive oil. It’s not just to cook the garlic, red pepper flakes, and onion. It adds a lot of flavor!
Excellent basic tomato sauce recipe. I’d give it five stars but 1/2 cup olive oil seems a little extreme and I wonder if it’s a misprint. I used about 1-1/2 tablespoons, which was enough to cook the garlic and onions, but not enough to leave a slick on top of the sauce. I did seed the tomatoes while skinning them; I agree with Lindsay that you should plan on simmering for quite a while if you don’t take that extra step.
I used Early Girl tomatoes since I purchased a 10 lb bulk box from my CSA share. This was awesome and simple, except the sauce was so watery, I had to simmer it for 2 hours to boil off some of the liquid. I think seed them/only use the pulp if you want a quick sauce. I added 1 tsp of white sugar (per 5 pounds of tomatoes, 3 tbsp of chopped fresh basil (per 5 pounds, and a dash of oregano. Didn’t both to dice the tomatoes, either. This will be my go-to sauce.