Pizza Sauce from Fresh Tomatoes
Homemade Pizza Sauce made from garden-fresh tomatoes offers the perfect balance of natural sweetness and tang, thanks to a thoughtful blend of fresh herbs and a touch of sugar.
While peeling the tomatoes is optional, this extra step ensures a smoother, more refined texture. The skins can also give the sauce a slight bitter flavor after simmering for an extended time. You can easily double or triple this recipe if you have a lot of tomatoes.
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While peeling the tomatoes is optional, this extra step ensures a smoother, more refined texture. The skins can also give the sauce a slight bitter flavor after simmering for an extended time. You can easily double or triple this recipe if you have a lot of tomatoes.
Servings: 3 cups
Calories: 61kcal
Ingredients
- 3 pounds of tomatoes
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion
- 3 to 4 garlic cloves minced
- 2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano
- 1 handful of fresh basil leaves chopped or 1 tablespoon of dried basil
- 2 teaspoons sugar
- 2 teaspoons red wine vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
If you want to peel the tomato skins:
- Bring a large pot of water to a boil. Fill a large bowl with ice water and set it next to the stove.
- Score the bottom of the tomatoes with an "x". Drop the tomatoes in the boiling water for 30 to 45 seconds or until you see the edges on the 'x" start to curl up. Immediately transfer to the ice water to stop them from cooking.
- Peel the skins off the tomatoes by pushing your fingers or a paring knife under the skin.
To make the tomato sauce:
- Toss the tomatoes in a blender and blitz them into a smooth puree.
- Heat the oil and butter in a large saucepan over medium-high heat. Add the onion and saute for 3 to 5 minutes or until soft. Add the garlic, and cook for 30 seconds until fragrant.
- Add the tomato puree along with the rest of the ingredients. Bring to a boil, then reduce the heat to a gentle simmer. Simmer for 45 to 90 minutes or until the sauce is reduced by almost half.
Notes
How many tomatoes in 3 pounds? I usually need 4 beefsteak tomatoes or 10 medium-sized tomatoes (about the size of a baseball) to get 3 pounds of tomatoes.
Nutrition
Serving: 1/4 cup | Calories: 61kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 103mg | Fiber: 2g | Sugar: 4g