Bringing this epic Homemade Tomato Sauce, inspired by the one and only Marcella Hazan, to WGC so we can all use that bumper crop of tomatoes before we really dive into fall cooking.
If you missed my IG stories a few weeks ago, I was in Seattle and my mom was picking 20-30lbs of tomatoes a DAY. Not a week, every single day. Her garden is out of control and I'm devastated her green thumb wasn't passed down to me. We made caprese salads for lunch and dinner. We chopped tomatoes and threw them into salads. We added them to pasta. You name is, we did it. But we still had so many tomatoes. So what's a girl to do, make the infamous Marcella Hazan home made tomato sauce recipe with a few modifications.
I've never been one to make my own tomato sauce from scratch. I always just buy it from the store because it's so easy. But let me tell you, this is the best tomato sauce recipe and it is so freaking special!! You can consider me a convert. The key is incredible tomatoes and then you're in business. Who would have guessed that the tomato sauce from fresh tomatoes would make me a convert! lol
I'd advise making this in the summer and early fall months when it's peak tomato season. If you're using tomatoes at other times of the year that aren't super flavorful on their own, skip it!! Because of the simplicity of this, you need epic ingredients to start!
FAQ's for making tomato sauce:
Can you double this Homemade Tomato Sauce recipe?
Absolutely, if you make this sauce and double it or triple it – the leftovers would be amazing.
Can you freeze Homemade Tomato Sauce?
Sure can! Tomato Sauce absolutely saves well for leftover meals! My favorite tip for freezing tomato sauce to is to pour it into an ice cube mold or divide it among small plastic zip-top freezer bags. This way you can easily pop out a single serving as needed without having to defrost the whole batch.
What types of tomatoes are best for this sauce?
When we made this sauce up at my moms house it was mostly made with heirloom tomatoes. We also made a second batch with Sungold and Cherry tomatoes. If we had access to some fresh San Marzanos that would be epic. I think I need to convince my mom to plant those tomatoes for next year so we can create our own san marzano tomato sauce. That would go really well on Pizza!
What is tomato sauce made of?
- Ripe tomatoes
- Butter
- Onion
- Salt and Black pepper
- Fresh basil
- your favorite seasoning blend (optional)
How do you make a basic tomato sauce?
It's actually very simple. You put the fresh tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered over medium heat very slowly. The tomatoes will break down, as will the onion.
Once removed from the heat, use an immersion blender to blend the sauce (including the onion) to your desired consistency. I like it pretty smooth. Add in a handful of basil and adjust salt and pepper as needed.
Serve over freshly cooked pasta or in any other dishes where you need a tomato sauce.
Want some more comforting pasta recipes with Tomato Sauce:
- Penne with 5 Cheeses
- Cheesy Baked Gnocchi
- Cheesy Chicken Taco Pasta
- Chicken Rigatoni with Vodka Sauce
So, what are you waiting for? Get to the grocery store or farmers market and stock up on some tomatoes, or better yet if you have a garden with tomatoes please start harvesting away. With this Homemade Tomato Sauce recipe, you can enjoy all of the amazing flavors of summer well into fall. Make sure to let me know how it goes–I’d love to hear about your experiences with this sauce!
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Homemade Tomato Sauce
Ingredients
- 2 pounds fresh, ripe tomatoes cut into large chunks
- 8 tablespoons butter
- 1 medium onion peeled and cut in half
- 1 tbsp Dalkin&Co Tuscan Seasoning
- Kosher salt and freshly cracked black pepper to taste
- Fresh basil
Instructions
- Put the fresh tomatoes in a medium saucepan, add the butter, onion, Tuscan seasoning and salt, and cook uncovered over medium heat a very slow, but steady simmer for about 45-55 minutes. The tomatoes will break down, as will the onion. Make sure to stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon. Remove from heat.
- Once removed from the heat, use an immersion blender to blend the sauce (including the onion) to your desired consistency. I like it pretty smooth. Add in a handful of basil and adjust salt and pepper as needed.
- Serve over freshly cooked pasta or in any other dishes where you need a tomato sauce.
@whatsgabycoomong I love this and have made it almost every week this summer during tomato season. Tonight when I made it, it was really runny. Any ideas on how to thicken it?
could be the tomatoes were extra watery! just cook longer so it can thicken up
I forgot I added some frozen cherry tomatoes!