Ingredients
- 2 kg (4.4 lbs) ripe tomatoes
- 1 medium onion, finely chopped
- 3-4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon sugar (optional, helps balance acidity)
- 1 teaspoon dried oregano or basil (optional)
- Freshly ground black pepper, to taste
- Fresh herbs like basil or parsley (optional)
Instructions
- Prepare the Tomatoes: Wash the tomatoes thoroughly. To peel them easily, score a small “X” at the bottom of each tomato. Bring a pot of water to a boil, add the tomatoes for 30-60 seconds until the skins start to loosen. Transfer them to an ice bath, then peel off the skins. Chop the tomatoes and remove excess seeds if desired.
- Cook the Base: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and sauté for another minute until fragrant.
- Simmer the Sauce: Add the chopped tomatoes, salt, sugar (if using), dried herbs, and pepper. Stir well. Bring to a boil, then reduce the heat to low and let it simmer uncovered for 30-45 minutes, stirring occasionally, until the sauce thickens to your liking.
- Blend (Optional): For a smoother sauce, use an immersion blender directly in the pot, or let it cool slightly and blend in batches in a regular blender.
- Taste & Finish: Taste and adjust seasoning. If you like, stir in fresh herbs at the end for extra flavor.
- Store: Let the sauce cool. Transfer to clean jars or containers. Store in the fridge for up to a week, or freeze for longer storage.
Enjoy your fresh homemade tomato sauce on pasta, pizza, or any dish that needs a rich tomato flavor! 🍝✨
If you’d like, I can help you with tips for canning or variations — just ask!