This fresh tomato sauce recipe is a classic Italian staple, celebrated for its simplicity and vibrant flavor. Originating from traditional Mediterranean kitchens, it features ripe beefsteak tomatoes, garlic, olive oil, and fresh basil. Loved for its versatility, this sauce pairs beautifully with pasta, acts as a base for other dishes, and can be frozen for future use. It’s perfect for bringing a taste of summer to any season with wholesome ingredients and minimal effort.
Ingredients
- 3 tbsp extra-virgin olive oil
- 4 garlic cloves (minced)
- 2 lbs beefsteak tomatoes (about 4 large, cored, peeled, and cut into 3/4-inch chunks)
- 1/2 tsp table salt
- 1/4 cup fresh basil leaves (chopped, fresh )
- ⅛ tsp ground black pepper
Instructions
Step 1: Start the Garlic
- Place olive oil and minced garlic in a large skillet. Start with a cold pan.
- Turn heat to medium and cook until garlic is sizzling and fragrant, about 2 minutes.
Step 2: Add Tomatoes and Simmer
- Add tomatoes and salt.
- Bring to a rapid simmer and cook, stirring occasionally.
- Reduce heat if the sauce begins to stick to the bottom of the pan.
- Simmer until thickened and chunky, about 15–20 minutes.
Step 3: Finish the Sauce
- Remove from heat.
- Stir in fresh basil.
- Season with additional salt and pepper to taste.
Step 4: Optional – Freeze for Later
- Cool the sauce completely.
- Transfer to a 2-cup freezer-safe container.
- Press plastic wrap directly on the sauce surface, cover, and freeze for up to 3 months.
- Defrost in the microwave or refrigerator overnight.
Tips
- Add a pinch of sugar only if tomatoes are not naturally sweet.
- For a smoother sauce, purée part or all after cooking.
- Add crushed red pepper flakes for heat.
- Replace basil with fresh oregano or parsley.
- Add a splash of balsamic vinegar for deeper flavor.
- Stir in butter at the end for a richer finish.
- Add sautéed onions for extra sweetness.
- Freeze in silicone trays for portioned servings.
- Use heirloom tomatoes in summer for exceptional flavor.
Transcription of the Original Recipe
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RECIPE: Fresh Tomato Sauce To keep the garlic from burning, start the olive oil and garlic in a cold pan. Add a pinch of sugar to the cooked sauce if your tomatoes aren't as sweet as you'd like. If the sauce seems too thick, toss the sauce and pasta with a little reserved pasta cooking water to help spread the sauce evenly. Makes 2 cups, enough for 1 pound of pasta • 3 tablespoons extra-virgin olive oil • 4 garlic cloves, minced • 2 pounds ripe beefsteak tomatoes (about 4 large), cored, peeled, and cut into 3/4-inch chunks • Table salt • 1/4 cup chopped fresh basil leaves • Ground black pepper Stir oil and garlic together in large skillet. Turn heat to medium and cook until garlic is sizzling and fragrant, about 2 minutes. Stir in tomatoes and 1/2 teaspoon salt. Bring to rapid simmer and cook, stirring occasionally, reducing heat if sauce begins to stick to bottom of pan, until thickened and chunky, 15 to 20 minutes. Remove from heat. Stir in basil and season with salt and pepper to taste. Tomato Sauce for the Freezer For a taste of summer in the dead of winter, make a double batch of sauce and freeze half (or all) of it. Double the ingredients, increasing the cooking time to about 30 minutes. Cool the sauce completely. Transfer to a 2-cup freezer-safe container. Press a layer of plastic wrap directly on the surface of the sauce, cover, and freeze for up to 3 months. Defrost in the microwave or in the refrigerator overnight.
From Transcription to Instructions
We compared the original directions and the instructions so you can cook without guessing. The original is short and already gives the cold pan garlic tip and the simmer time, so we kept close to it, but the instructions break that into tidy Step 1/2/3 which makes the order easier to follow and shows exactly when to turn down heat, when to remove from the pan, and when to stir in the basil. The instructions also spell out cooling and pressing plastic wrap for freezing, so you won’t wonder what comes next.
Nutrition
Calories: 115kcalCarbohydrates: 8gProtein: 2gFat: 9gSaturated Fat: 1.3gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 6.2gSodium: 300mgPotassium: 430mgFiber: 2gSugar: 5gVitamin A: 950IUVitamin C: 22mgCalcium: 20mgIron: 0.7mg
