End of the Summer Harvest Tomato Sauce
Capture the vibrant flavors of late summer with this irresistible End of the Summer Harvest Tomato Sauce, a recipe that showcases the natural sweetness of fresh, peak-season tomatoes. Featuring a medley of fragrant herbs like basil, oregano, and parsley, this sauce is elevated by hints of sautéed garlic, onions, and a touch of grated carrot for subtle sweetness. Perfectly suited for pasta, roasted vegetables, or as a versatile base for your favorite dishes, this homemade tomato sauce boasts a rustic charm with its chunky texture—or opt for silky smoothness using an immersion blender. With a prep time of just 20 minutes and bursting with seasonal produce, this recipe is a delicious ode to the garden's final harvest.
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Recipe Information
Ingredients
- 4 pounds fresh tomatoes (Roma or heirloom)
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 medium carrot, finely grated
- 1 stalk celery stalk, finely diced
- 1 teaspoon kosher salt
- 0.5 teaspoons crushed red pepper flakes (optional)
- 10 leaves fresh basil leaves, torn
- 1 tablespoon fresh oregano leaves, chopped
- 2 tablespoons fresh parsley, chopped (optional garnish)
- 1 teaspoon sugar (optional, to balance acidity)
- 0.5 teaspoons black pepper, freshly ground
- 0.5 cups water or vegetable stock
- 0.25 cups Parmesan cheese, grated (optional topping)
Instructions
Prepare the tomatoes by scoring a small 'X' on the bottom of each with a sharp knife. Bring a large pot of water to boil and blanch the tomatoes for 30 seconds. Transfer them immediately to an ice bath to cool. Peel off the skins, core them, and roughly chop the flesh.
In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the diced onion, grated carrot, and celery. Sauté for about 5-7 minutes, or until veggies are softened and translucent.
Add the minced garlic and cook for another 1-2 minutes, stirring constantly to prevent burning.
Stir in the chopped tomatoes, kosher salt, crushed red pepper flakes (if using), and black pepper. Cook for 5 minutes, stirring occasionally.
Add the torn basil leaves, chopped oregano, and water or vegetable stock. Stir well and bring the sauce to a gentle simmer.
Lower the heat to medium-low and let the sauce cook uncovered for 30-40 minutes, stirring occasionally to prevent sticking. If the sauce seems too thick, add a splash of water or stock to loosen it.
Taste the sauce and adjust the seasoning. If the tomatoes are particularly acidic, stir in sugar to balance the flavor.
Once the sauce has reached your desired consistency, remove it from the heat. Use an immersion blender for a smoother texture or leave it chunky for a rustic style.
Serve immediately over your favorite pasta, roasted vegetables, or transfer to storage containers for later use. Garnish with chopped parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 2222 mg | 97% | |
| Total Carbohydrate | 114.2 g | 42% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 66.6 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1042 mg | 80% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 5522 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
