Quick and easy tomato sauce

In summer, there’s nothing better than a fresh, homemade tomato sauce – perfect for your favorite pasta dish!

Garden tomato sauce

I have a backyard garden, and every summer I always end up with a ton of tomatoes. Making tomato sauce from scratch is an excellent way to use it. Sometimes I make an extra batch or two for freezing so I can eat it in the fall – it’s a treat. If your garden is full of grapes or cherry tomatoes, try this Grape tomato version.

How to peel fresh tomatoes

The most intense part of making homemade tomato sauce is peeling the tomatoes. First, cut an “X” on the bottom of each tomato and place them in a pot of boiling water. Once the leather is cracked after a minute or two, remove it and let it cool. Remove the peel and cut the tomatoes into cubes.

How to make fresh tomato sauce

While, yes, opening a bowl of Italian tomato sauce is pretty easy, making it from scratch isn’t too difficult, and the results are definitely worth the extra effort. Once the tomatoes are prepared, follow these three simple steps:

Fry the garlic over medium heat, add the red pepper flakes, then the tomatoes, salt and pepper.
Partially cover the pot and cook over a low heat for 25 minutes.
Stir in the basil and remove from the fire.
I like it chunky, if you like it soft you can mash up a portion of the sauce afterwards.

How to freeze tomato sauce

The recipe would be perfect for doubling or tripling if you have a surplus of tomatoes so you can enjoy fresh out-of-season tomato sauce. Simply pour it into freezer-safe containers and freeze for up to three months. melting ice in
Refrigerate overnight and reheat on the stovetop or in the microwave.

More pasta recipes you’ll love:

Garden tomato sauce

61 callus
1.5 protein
9 carbohydrates
3 Fats

Preparation time: 20 minute

Cooking time: 40 minute

total time: 1 hour

In summer, there’s nothing better than a fresh, homemade tomato sauce – perfect for your favorite pasta dish!

8 cups (5 lbs.) Tomatoes, peeled, diced and cut into cubes
2 big spoons Extra virgin olive oil
4 clove garlicAnd section
a pinch crushed red pepper flakes
1 1/2 small spoons kosher salt
black pepperAnd to taste
3 big spoons chopped fresh basil

To peel the tomatoes, bring a large pot of water to a boil.
Cut an X at the bottom of each tomato.
When boiling, put the tomatoes in the water to boil for 1 to 2 minutes or until the peel cracks.
Quickly remove them from the water and let them cool for a few minutes until they are cool enough to handle, and the skin will peel off immediately.
Finely chop the tomatoes.
Heat the oil in a heavy saucepan over a medium heat. When heated, add garlic and fry until golden brown.
Add red pepper flakes and cook for 1 minute. Add tomatoes. Season with salt and pepper. Partially cover and cook over low heat for 25 minutes.
Add the basil and remove from the heat. I like it chunky, if you like it soft you can mash up a portion of the sauce afterwards. Serve over your favorite pasta.