Quick Fresh Tomato Sauce

Found myself licking the ladle clean after storing the sauce and felt like a comment must be warranted lol… used very ripe tomatoes from the garden and dried basil because that is all I had. Took about 25 minutes to reduce and thicken the sauce, as opposed to the 10-15 recommended. The sauce is bright, flavorful and tangy. This is a very simple recipe that relies on a few ingredients to produce big results. Very pleased with the results and look forward to adding this to the rotation.

Here in Northern California in November I still have tomatoes and basil in my garden (Green tomatoes can be brought inside to ripen). I couldn’t see the sense in grading to remove the seeds as science has proven, so I blanched to peel, then cut the tomatoes. Put them in a pan and voila! Alovely tomato sauce!

This sauce was flavorful and relatively easy, but I wouldn't call it "quick," as my tomatoes must have been watery. I do love David Tanis' recipes, however, and love his One Good Dish cookbook. And as Yotam O. memorably said in one of his cookbooks, "The Freezer Is Your Friend": I used to be skeptical of the freezer, but I have been pleasantly surprised by how flavorful food, sauces, and stocks still ate even after freezing.

Tomato seeds have lots of nutrition, so I always leave them in and it doesn't interfere with flavor or texture, not bitter at all. I personally like much more garlic and basil, and no tomato paste, which, to me, makes tomato sauce taste more bitter than the seeds do. Sometimes a bay leaf is nice, but in the summer I prefer not to use it. I boil the skins off when using fresh, but I really like Jovial brand whole tomatoes, they're sweet and make really good sauce.

I make it all the time and freeze it in small jars. I add a little extra tomato paste, extra basil and some fresh oregano, and of course extra garlic. I freeze with the garlic in the jar, but not the greens. It’s great.

I make this all the time. I love to add other flavor elements like onion, dried sweet pepper flakes, and roughly chopped garlic. When the sauce has reduced, I push it through a fine mesh strainer, put the solid bits in my dehydrator at about 140 degrees for a couple of days, and then grind the dried residue in my spice grinder. The result is an absolutely fabulous flavoring element.

Put quartered ripe tomatoes, whole garlic cloves, and quartered onions on a sheet pan. Add whole sprigs of rosemary, thyme and oregano on top. Drizzle everything well with olive oil. Add salt and pepper. Bake in 300 degree oven for a couple of hours to reduce the moisture. Remove the herb sprigs. Put everything into a heavy-bottomed pot and cook uncovered on stovetop to desired consistency; stir occasionally. Add chicken stock and red pepper flakes if desired. Puree it.

Thought my go-to easy recipe for tomato sauce came from Ferran Adria's Family Meal cookbook, an invaluable resource, but it's not there. Regardless, place a half dozen med tomatoes, a head of garlic w/ top lopped off, and a med onion on a sheet pan. Bake at 350º until the onion goes bubbly. Let it all cool. Skin the onion, halve, & toss that, the tomatoes, & the squeezed out garlic cloves into a blender. Purée. Add olive oil, salt & pepper to taste. Your done. Perfect base sauce for everything.

This is a wonderful way to make fresh sauce. Another, slightly different approach is to slice the fresh tomatoes in half and cook them (with basil and salt) until soft, about 15 to 30 minutes. Pour off the "tomato water" that accumulates in the pot. Puree the cooked tomatoes and run them through a food mill or sieve to remove the skins and seeds. You will end up with a bright red, incredibly fresh tasting sauce that is already fairly thick so needs very little additional cooking.

Great, but to lift the flavor a bit add a Parmesan rind to the sauce while simmering and just before it’s ready add a few god turns from the pepper mill and a handful of fresh chopped parsley.

I added sliced white mushrooms, used a variety of garden fresh tomatoes ( some yellow cherry). Delish!

Very tasty but I used a food mill and it made it really thin. Let it simmer for a long time and it didn’t thicken First put garlic and a shallot in olive oil, then all the tomatoes Used maybe a dozen tomatoes from the garden.

This recipe is simple and delicious. We tried the grating method but found it much easier for our second batch to simply roast the tomatoes at 450 for 20-25 minutes and then remove the skin. I used a stick blender when the sauce had cooked down to get the right consistency.

When grating cheese, tomatoes or mangoes, I use a Microplane glove from Amazon https://www.microplane.com/cut-resistant-glove. It really helps cut down on finger scrapes. I love this recipe - it is so easy to prepare, and since I have my own garden tomatoes, the taste is wonderful. I froze what sauce and tomatoes I did not use, and enjoyed them through the winter. Thank you Mr. Tanis, for another great recipe. You have helped me become a good cook!

Really easy and tasty. I did not remove the seeds, but I did remove the skins. Never thought of using a box grater, but it worked well with no waste. I added a bit more seasoning: season salt and pepper to my taste. I used many different varieties of tomatoes from my garden: heirloom (because they split) cherry, Roma... I left it chunky and froze what I didn't need. Perfect.