ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fresh Tomato Sauce

Annabelle Breakey
Total time 45 mins
Yield Makes sauce for 1/2 lb. spaghetti
If you prefer a smooth texture for your sauce, either peel the tomatoes before chopping them or run the sauce through a food mill before stirring in the basil. You can easily double (or triple) this sauce. It freezes beautifully for up to 6 months.

Ingredients

  • 2 pounds very ripe tomatoes
  • 2 cloves garlic
  • 3 tablespoons olive oil
  • About 1 tsp. salt
  • 10 basil leaves

Nutrition Information

  • calories 54
  • caloriesfromfat 72 %
  • protein 0.8 g
  • fat 4.3 g
  • satfat 0.6 g
  • carbohydrate 4.1 g
  • fiber 1.1 g
  • sodium 241 mg
  • cholesterol 0.0 mg

How to Make It

  1. Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or hold a half in your hand and squeeze out the seeds) and cut tomatoes into 1/2-in. dice. Set aside.

  2. Thinly slice garlic. In a 10- to 12-in. frying pan over low heat, cook garlic in olive oil until it is soft and fragrant, about 5 minutes.

  3. Add tomatoes and 1 tsp. salt and increase heat to medium-high. Cook until tomatoes give off their liquid and start to bubble. Reduce heat to medium-low or low, so the sauce gently simmers. Cook, uncovered and undisturbed, until oil separates from the sauce and most of the liquid has evaporated, about 30 minutes.

  4. Meanwhile, chop basil. When sauce is done, stir in basil and add salt to taste.

  5. Variations

  6. Butter it up: Use unsalted butter in place of the olive oil and a chopped medium onion in place of the garlic.

  7. Explore the herb patch: Try 1/2 to 1 tsp. minced fresh oregano, marjoram, rosemary, or thyme instead of the basil.

  8. Add some heat: Toss in 2 or 3 dried whole arbol chiles with the garlic for a slightly spicy version. Remove chiles before serving.

  9. Pick more produce: At the beginning of step 3, add one skinned and chopped medium eggplant and cook until soft, about 10 minutes, before adding the tomatoes.

  10. Note: Nutritional analysis is per 1/2 cup.