Ingredients
Scale
- 3 lbs fresh tomatoes (Roma, plum, or a mix), chopped
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- Salt, to taste
- Black pepper, to taste
- 1–2 tbsp tomato paste (optional, for thickness)
- Handful of fresh basil, torn (optional)
- Pinch of red pepper flakes (optional)
- Splash of red wine (optional, for depth)
Instructions
- Heat olive oil in a heavy-bottomed pot over medium heat. Add chopped onion and sauté until translucent.
- Stir in garlic and cook for 1–2 minutes until fragrant.
- Add the chopped tomatoes, salt, and pepper. Bring to a simmer.
- If using, stir in tomato paste and red wine.
- Simmer uncovered for 45–60 minutes, stirring occasionally.
- Use an immersion blender if you prefer a smoother sauce.
- Stir in basil at the end and adjust seasoning as needed.
- Let cool before storing or serving.
Notes
- If your tomatoes are very watery, let the sauce simmer longer to reduce.
- For a richer taste, finish with a tablespoon of butter.
- This sauce freezes beautifully—make extra and save for busy nights.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Sauce
- Method: Simmering
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 6
- Calories: 85
- Sugar: 5g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg