Fresh Tomato Sauce
1,000 Italian Recipes
Published by Houghton Mifflin Harcourt
This sauce is unusual because it does not begin with the usual onion or garlic cooked in olive oil or butter. Instead, the aromatics are simmered along with the tomatoes so the sauce has a delicate vegetable flavor. Serve it with any of the fresh pastas or as a sauce for a frittata or other omelet.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
Dietary Considerationdiabetic, egg-free, gluten-free, healthy, lactose-free, low calorie, low carb, low cholesterol, low saturated fat, peanut free, soy free, tree nut free, vegan, vegetarian
Equipmentfood mill, food processor
Five Ingredients or LessYes
Taste and Textureherby, light, savory
Type of Dishsauces
- 4 pounds ripe plum tomatoes, peeled, seeded, and chopped
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 1 small celery rib, chopped
- Salt to taste
- 6 fresh basil leaves, torn into small pieces
- ¼ cup extra virgin olive oil
In a large, heavy saucepan, combine the tomatoes, carrot, onion, celery, a pinch of salt, and basil. Cover the pot and cook over medium heat until the mixture comes to a simmer. Uncover and cook, stirring occasionally, 20 minutes or until the sauce is thickened.
Let cool slightly. Pass the sauce through a food mill or puree it in a food processor or blender. Reheat gently and taste for seasoning. Stir in the oil. Serve hot. Can be made ahead and stored in a tightly sealed container in the refrigerator up to 5 days or in the freezer up to 2 months.
2004 Michele Scicolone