Have you ever tried making your own homemade tomato sauce? There is nothing better than the sauce made from fresh, flavorful ingredients! It is always healthier and tastier than the store-bought ones.
I started making my own tomato sauce somewhere a year ago or so. My hubby and I decided to avoid as much processed foods as possible. It’s really hard to cut out all unnecessary foods immediately so we decided to start little by little. One of those first things we got rid of was ready-made sauces.
I wish we had made this decision earlier! The natural taste of tomatoes is sooo good. You can feel the freshness and aroma wafting in the air while making the sauce! Oh and don’t forget about basil. It gives the sauce its authentic flavor. I love it!
Of course this sauce requires some work but the taste is worth it though. Believe me. You can always go to the store and pick up a ready-made tomato sauce but it won’t be so healthy and so FRESH! Plus it’s really fun making it.
Go for it!
- 2 lb (900g) ripe tomatoes
- 1 tablespoon olive oil
- 2 onions , chopped
- 2 garlic cloves , minced
- 1 cup lightly packed basil leaves , finely chopped
- 1 bay leaf
- 1/2 tablespoon fresh oregano leaves or 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1/2 teaspoon sugar
Bring a large pot of water to a boil. Core out the stems from the tomatoes and cut a small X in the bottom of each tomato. Add tomatoes to water and cook about 30 seconds, or until skin begins to come off. Rinse tomatoes under cold water or plunge into an ice bath. Then peel them, one by one, using a paring knife.
Slice the tomatoes in half, scoop out all the seeds and place the seeds in a strainer over a bowl. Push out as much liquid as you can with the back of a spoon and reserve the juices. Chop seeded tomatoes with a sharp knife and set aside.
Heat olive oil in a large skillet over medium-high heat. Add onions and garlic, and saute for 3 minutes. Add chopped tomatoes, their reserved juices, bay leaf, oregano, basil, salt and pepper, and bring to a boil over medium-high heat.
Reduce the heat to medium and cook for about 20-25 minutes, or until the liquid is almost gone. Stir in the sugar until incorporated. Remove from heat and discard bay leaf. Pour into blender or use an immersion blender to puree sauce until smooth.
Use fresh or store in airtight container in the refrigerator for up to 2 weeks.