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A jar of bright orange fresh tomato sauce is seen on a table, surrounded by fresh tomatoes, garlic and basil.

Fresh Tomato Sauce

Style and Grace
Sarah Gallienne
Rich, fresh tomato sauce made with fresh tomatoes, garlic, olive oil and basil - a simple, delicious way to serve up the best of summer tomatoes.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Condiments, Main Course
Cuisine Italian
Servings 2.5 cups

Ingredients
  

  • 3 Tbsp extra virgin olive oil
  • 2 cloves garlic, peeled
  • 2 lbs/900gr tomatoes
  • 1 sprig fresh basil
  • 1 tsp kosher salt

For Serving

  • cooked pasta, freshly grated parmesan cheese and

Instructions
 

  • In a large Dutch oven or saucepan, heat the olive oil over medium-low heat. Add the whole garlic cloves and let them gently cook - you should see small, slow bubbles forming around them. If the oil sizzles or the garlic snaps, reduce the heat so it doesn’t burn.
  • Slice the tops off the tomatoes, then use a sharp knife to score an X into the skin on the bottom of each one.
  • Place the tomatoes cut side down in the oil, add the basil sprig, cover and let everything cook gently for about 20 minutes.
  • Uncover the pot and use tongs to remove the tomato skins. Use a potato masher to mash together the tomatoes and garlic. Stir in the salt and bring the mixture to a gentle simmer. Let cook for about 10 minutes, stirring frequently, to concentrate the flavours. Remove the basil sprig and gently blend with an immersion blender until smooth or desired consistency is reached. Serve tossed with pasta and topped with parmesan cheese and chopped fresh basil.

Notes

  • This Fresh Tomato Sauce can be made in advance and tastes even better the next day once flavours have had a chance to mix and mingle overnight.  Store the sauce in a covered container in the fridge for up to 5 days.  
  • The sauce can be frozen in airtight containers for up to 3 months.