It doesn’t take hours to create homemade tomato sauce! The fundamentals of this sauce remain the same, but it can also be customized each time to become your own distinctive sauce. There are instructions for using fresh tomatoes, but canned tomatoes can work well if time is short. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 pounds Roma (plum) tomatoes, peeled and chopped
- ½ cup extra-virgin olive oil
- 1 large onion, minced
- ¼ cup grated Parmesan cheese
- 4 sprigs fresh basil, or more to taste, chopped
- 3 cloves garlic, minced
- 2 tablespoons red wine
- coarse salt and ground black pepper to taste
Instructions
- Puree tomatoes in a food processor until smooth; strain through a fine-mesh sieve into a bowl.
- Heat olive oil in a large, deep pot over medium heat. Stir strained tomatoes, onion, Parmesan cheese, basil, garlic, and red wine together in the pot with the oil; season with salt and pepper. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until thickened, about 25 minutes.
- You can add your favorites to make this your ‘signature sauce,’ such as Italian sausage, meatballs, ground beef, peppers, etc. You can make it different every time!
- If time doesn’t permit, canned tomatoes will work nicely in place of the fresh.
Nutrition Facts
| Calories | 231 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 6 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 82 mg |
| Sugars | 13 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I made this,my family loved it you can marry it to almost any red meat I used it as my base for my spaghetti and also with spicy Italian sausage.all I can say is yuuuuuumy
This recipe surely has potential, but if you use fresh tomatoes, be sure they are spot on ripe. I’m in Michigan, and they are not quite all ripe yet. The ones I had, I would have put on a sandwich, but they had to be doctored quite a bit for this sauce. I love the idea of not have to wait hours, though, to have sauce. I just used more sugar to tone down the sourness a bit, added some tomato paste because it is sweeter, upped the spices per the kitchen note, Italian sausage, because that’s what my family likes, and ended up adding a little canned tomato sauce just to loosen it up, as my strained tomatoes were pretty thick. Overall, love the recipe idea and using fresh ingredients. Looking forward to summer and ripe tomatoes!
Quick, easy and delicious. More “season” than “time” didn’t permit me to use fresh tomatoes so I used whole stewed ones and just crushed them as they simmered. The red wine certainly adds some life to this. Definitely a keeper tomato sauce recipe. Thank you Cara for your recipe.