Tomato sauce doesn’t get any fresher or easier than this. Like all of the other recipes on this blog, this one contains no oil, sugar, soy, wheat or dairy. It makes a perfect sauce for pasta or any of the plant based noodle substitutes, such as spaghetti squash or zucchini noodles. It can be thickened to use as pizza sauce, as a condiment, as a dip…I could go on. I love this tomato sauce. And you will too.
I used two tomato varieties in this recipe – Roma Paste and Principe Borghese, but feel free to use whatever type you have.This is probably the last hurrah from my home-grown tomatoes this year and they were deliciously sweet and tender.
I played around balancing the favours without really measuring or weighing the ingredients, but the amounts and proportions I suggest below are pretty close.
- 16 oz. fresh, ripe tomatoes
- 1 shallot
- 1 clove garlic
- Handful of fresh basil leaves
- Salt and pepper
Finely chop the tomatoes and place in a glass bowl, with seeds and juices.
Peel and slice the garlic.
Peel and finely chop the shallot.
Coarsely chop the fresh basil leaves.
Place 1/4 – 1/3 of the chopped tomatoes in a blender with the garlic and blend until tomatoes are smooth. (The mixture does not have to be completely smooth, especially if you prefer a chunky tomato sauce, as I do). Just blend the tomatoes with the garlic until the mix resembles a thick soup.
Pour the contents of the blender into a medium glass bowl and add the remaining ingredients. Stir to combine and season to taste with salt and pepper.
That’s it! You’re done! Serve immediately or store, covered in the refrigerator for up to 5 days.