My Italian Sauce with Fresh Tomatoes
Elevate your pasta nights with "My Italian Sauce with Fresh Tomatoes," a vibrant and flavorful homemade sauce bursting with fresh ingredients and authentic Italian flair. This recipe begins with perfectly ripe, blanched tomatoes for a rich, natural base, complemented by the sweetness of finely grated carrot and the aromatic trio of sautéed yellow onion, garlic, and extra virgin olive oil. A dash of red pepper flakes and dried oregano adds subtle warmth, while fresh basil leaves infuse the sauce with herbal brightness. Simmered to perfection and finished with a touch of sugar for balance, this versatile sauce is ideal for tossing with pasta, layering in lasagna, or serving over roasted vegetables. With just 15 minutes of prep and easily customizable consistency, this classic tomato sauce is a must-have for any home cook’s repertoire!
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Recipe Information
Ingredients
- 8 medium-sized fresh ripe tomatoes
- 3 tablespoons extra virgin olive oil
- 1 medium-sized, finely diced yellow onion
- 4 minced garlic cloves
- 1 small, finely grated carrot
- 0.5 teaspoons red pepper flakes
- 1 teaspoon dried oregano
- 6 leaves, chopped fresh basil leaves
- 1 teaspoon sugar
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
- 0.5 cups water or vegetable broth
Instructions
Blanch the fresh tomatoes by cutting an 'X' on the bottom of each tomato and boiling them in water for 30 seconds. Remove and transfer to an ice bath to stop cooking. Peel off the skins, chop the tomatoes, and set aside.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and grated carrot, and sauté for 5 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped tomatoes to the skillet, along with the red pepper flakes, dried oregano, and a pinch of salt. Stir to combine.
Pour in the water or vegetable broth, reduce the heat to low, and let the sauce simmer uncovered for 25-30 minutes, stirring occasionally.
Taste the sauce and add the sugar, additional salt, and black pepper as needed to balance the flavors.
Turn off the heat and stir in the fresh basil leaves.
For a smoother sauce, blend it using an immersion blender or a countertop blender to your desired consistency.
Serve immediately over pasta or let the sauce cool and store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2878 mg | 125% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 36.8 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2720 mg | 58% | |
*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.
