Can I make fresh tomato sauce without peeling the tomatoes?

Yes. In this recipe, grating the tomatoes removes most of the skin as you work, so there is no need to blanch and peel them first.

Do I need to remove the seeds?

No. Removing the seeds is optional. If your tomatoes are especially watery, you can scoop out some of the loose seed gel before grating to help the sauce reduce faster.

Why is my fresh tomato sauce watery?

Some tomato varieties naturally contain more water than others. Keep the sauce uncovered and let it simmer a little longer so the excess moisture can evaporate.

Can I use Roma tomatoes?

Yes. Roma or other plum tomatoes are a good choice because they are usually meatier and less watery, but any ripe, flavorful tomato can work.

Can I freeze fresh tomato sauce?

Yes. Cool the sauce completely, transfer it to a freezer-safe container, and freeze it for longer storage. Thaw it in the refrigerator before reheating.

Can I use this sauce for pizza?

You can, but reduce it a little further first so it is thicker and less likely to make the crust soggy.

Quick Fresh Tomato Sauce Recipe

Name: Quick Fresh Tomato Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 5 pounds ripe fresh tomatoes; 2 tablespoons olive oil; 1 tablespoon tomato paste; ¾ teaspoon salt, plus more to taste; 1 garlic clove, halved; 1 fresh basil sprig; 1 bay leaf

Description

A quick fresh tomato sauce made with ripe tomatoes, olive oil, garlic, basil, and a short stovetop simmer. Grating the tomatoes removes most of the skins while a quick reduction creates a light sauce with enough body to coat pasta.

Ingredients

Scale

5 pounds ripe fresh tomatoes
2 tablespoons olive oil
1 tablespoon tomato paste
¾ teaspoon salt, plus more to taste
1 garlic clove, halved
1 fresh basil sprig
1 bay leaf

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Instructions

Cut the tomatoes in half crosswise. If they are especially juicy, scoop out some of the loose seed gel.
Hold each tomato half by the skin and grate the cut side against the large holes of a box grater. Discard the skins and transfer the grated tomato pulp and juices to a wide, shallow saucepan.
Add the olive oil, tomato paste, salt, garlic, basil sprig, and bay leaf. Stir until the tomato paste is evenly mixed into the tomatoes.
Place the pan over medium-high heat and bring the mixture to a gentle boil. Reduce the heat as needed to maintain a steady simmer.
Cook uncovered for 10 to 15 minutes, stirring occasionally, until the sauce has reduced enough to coat a spoon. If the tomatoes are very watery, cook for a few extra minutes.
Remove the garlic, basil sprig, and bay leaf. Taste and add more salt if needed. Serve warm, or cool before storing.

Notes

Tomatoes: Use fully ripe, flavorful tomatoes. Plum or Roma tomatoes usually reduce faster because they contain less water, but other ripe tomatoes work too.

Watery tomatoes: If the sauce is still loose after 15 minutes, continue simmering uncovered for a few more minutes.

Seeds: Removing the seeds is optional. For very juicy tomatoes, scooping out some of the loose seed gel can help the sauce thicken faster.

Acidity: Taste the sauce after it has reduced. If it still tastes overly sharp, add a very small pinch of sugar and taste again.

Storage: Refrigerate in an airtight container for 3 to 4 days. For longer storage, freeze the cooled sauce in a freezer-safe container and thaw in the refrigerator before reheating.

Canning: This recipe has not been developed or tested for home canning.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Sauce
Method: Stovetop

Nutrition

Serving Size: 1/2 cup
Calories: 130
Sugar: 12 g
Sodium: 370 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 6 g
Protein: 4 g
Cholesterol: 0 mg