How To Make Fresh Tomato Sauce (Italian Secret Recipe!)

How To Make Fresh Tomato Sauce (Italian Secret Recipe!)

Do you prefer making your own homemade pasta sauce or using the store-bought canned variety?

 By preparing your own sauce you will save money and at the same time you will get a healthy full with nutrition sauce. The sauce that we are going to present to you is so cheap that in comparison with cream-based or meat-based sauces its price is insignificant.

Tomato sauce is famous in almost all cuisines throughout the world however it is most characteristic in the Italian pasta dishes and in the Mexican enchilada sauce. Knowing the fact that it is so famous I hope that you all agree with me that it will be good to learn to prepare it on your own.

There are many different recipes for tomato sauce but we can say that “Nonna`s Recipe” is the golden standard of pasta sauce In many Italian families. Not being sure whether I am allowed to tell you the secret of this recipe I decided to share with you very similar one. However I will tell you a small part of the secret and it is to put a piece of carrot into the sauce  while it is cooking and in that way absorb the acidity of the tomatoes and get a sweeter tasting sauce.

You can prepare this sauce in the tomato season but you can also prepare it in stock and keep some for the winter period. With this tomato sauce your pasta or slice of pizza will be tastier than ever and luckily at the same time you will intake many nutrients.  One cup of tomato sauce contains a quarter of your recommended daily intake of vitamin A and fulfills half of your daily need for vitamin C.

Tomato sauce from fresh tomatoes, basil and garlic

Time needed for its preparation:  10 minutes

Time needed for its cooking: 2 hours

Serves: 6-8 people

 You will need the following ingredients:

– 2 bay leaves (remove when done)
– 1/4 cup olive oil (or tallow)
– 8 cloves of fresh garlic (or more to taste), finely minced
– 3 medium onions, diced
– 1 carrot (1/2 should be grated and added to sauce, the other half should be added at the end of cooking and then removed)
– 5 pounds of fresh tomatoes, peeled and seeded (to peel, cut a small “x” on the top and drop in to boiling water for 10 seconds and drop in to an ice bath. Skin will easily peel off)
– 1 sprig of fresh thyme leaves (or ½ tsp dried)
– 1 tablespoon of honey
– 1/3 cup fresh basil leaves, finely chopped
– 1 teaspoon sea salt
– 1 sprig of fresh oregano (or 1 teaspoon dried oregano)
–2 sprigs of parsley (or 1 tsp dried)

Instructions how to prepare it:

Take a stockpot (a larger one), pour the olive oil in it and heat it on medium heat. After that add the diced onions, garlic and grated carrots. Sauté until the onions get tender (6-8 minutes) and then add the tomatoes, oregano, thyme bay leaves, chopped basil leaves, sea salt and parsley.

Cook this all together on low heat for 2-3 hours. You will notice when it is ready because it will start getting darker. As we already mentioned above you should add carrot piece in the last 30 minutes to absorb the acidity. Don’t forget to remove sprigs of herbs and the piece of carrot in the end.

Optional: You can use immersion blender to puree sauce until smooth.

You can use this sauce while it is fresh or store it in the fridge maximum for one week.

There are 4 dishes to which I inevitably add this tomato sauce and they are: Zucchini lasagna, Chicken parmesan, Meatza, Chicken cacciatore.



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