Classic Tomato Sauce
The quintessential tomato sauce for your pastas, pizzas, and eggplant parmesan. This recipe was written for summer's fresh tomatoes, but you can follow these steps with canned. This recipe is a blank canvas, see hints for some simple modifications.
Yield: Approximately 4-5 cups of tomato sauce
Preparation Instructions:
1. Melt oil and butter in a stock pot. Sweat onions and garlic until translucent, salt lightly.
2. Add *peeled/chopped tomatoes and Italian herbs. Add salt and cracked black pepper to taste. Cover pot with lid and simmer for 20-30 minutes.
3. Taste sauce and make any necessary modifications (see hints.) Puree sauce with a stick blender until it reaches a smooth consistency.
*To peel tomatoes, bring a pot of water to a boil. Gently drop tomatoes into the water one at a time and let them boil for at least one minute. Once the skins blister and split use a slotted spoon to remove the tomatoes and plunge them in an ice bath. The skins should remove easily and can be peeled by hand. Remove the seeds if desired.
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More About This Recipe
If you find that the sauce is too acidic, try adding a teaspoon of sugar. Vanilla extract is also a popular, secret ingredient for acidic tomato sauce, try a 1/2 teaspoon at first. Heavy cream or grated Parmesan cheese add a richer element to this sauce. Try adding a 1/2 cup of either ingredient to this recipe. Shredded carrots (use a cheese grater) add extra sweetness to tomato sauce. Add them during step one, 1 large carrot is a good start. Removing seeds and skins from tomatoes cuts down on acidity and makes for a richer tomato sauce.
If you enjoyed this recipe, check out more sauce recipes here.
Your recipe sounds delicious. A lot different then mine. I’ve heard of carrot in the red sauce for sweetening, as in soups also. I use a sprinkle of brown sugar. I use tomato sauce and whole tomatoes in a chili recipe. All the spices I use are what you have here. I DO NOT add chopped onion, chopped green pepper, yes. I hang my whole onion over my pot in an onion, mesh bag. I use Parm., no cream of any sort. I will try the carrots. Thank you!