A fresh and simple tomato sauce made with market tomatoes at home is a delicious and versatile staple every kitchen needs. I’ve made sauces with tinned or bottled tomatoes, and they cannot compare to what you can make yourself!
Homemade tomato sauce is a great base recipe that tastes delicious as is, or you can alter it to use with something else you’re cooking, such as pasta sauces, pizza bases, tomato relish, tomato salsa, or smooth tomato sauce. I add it to flavour soups, casseroles, and curries.
I usually make a double batch and freeze leftovers in small containers for use in other recipes.
Fresh and simple tomato sauce can be used with just about anything! Here at Silvobeat HQ, I use it to make:
- Meaty, Nut Neatballs
- See the recipe notes below for more ideas
Fresh and Simple Tomato Sauce
A fresh and simple tomato sauce made with market tomatoes at home is a delicious and versatile staple every kitchen needs. I've made sauces with tinned or bottled tomatoes, and they cannot compare to what you can make yourself!
- 8 tomatoes medium-sized, cut into quarters
- 1 Tbsp olive oil
- 1 brown onion medium-sized, cut into quarters
- 1 garlic clove large-sized, or 2 small-sized, minced or grated
- 2 cups dry white wine or use red wine for a richer sauce; alternatively you can substitute the wine for mushroom or vegetable stock
- 2 Tbsp salt-reduced tomato paste
- 1 tsp salt
- ¼ tsp cracked black pepper
- 2 bay leaves
- ½ Tbsp maple syrup or another sweetener
- Heat a large deep skillet over medium-low heat.
- Put the tomatoes into a food processor and pulse until they resemble canned diced tomatoes. Set them aside in a separate bowl, then use the food processor to chop the onions (there's no need to clean it in between chopping).
Add the onions and olive oil to the heated pan and saute until translucent, which should take about 4 minutes. Add the garlic and saute for a further minute.
- Add the wine (or stock) to the pan and heat until it begins to simmer.
Add the tomatoes, tomato paste, bay leaves, salt, pepper, and maple syrup. Stir to combine. Cover and simmer for 30 minutes, or until the sauce has reduced. (If the sauce is still runny, simmer uncovered until sauce has reduced to your desired consistency.)
- Remove from the heat and season to your preferred taste.
- Some ideas on how you can alter this recipe for other uses:
- Pasta sauce: add fresh herbs and add your favourite legumes, vegetables, nuts, or neatballs. For richer flavours, add extra tomato paste, and some cumin and smoked paprika.
- Pizza sauce: continue to cook the sauce in the pan until it reduces and has a thicker consistency, then add some extra tomato paste and herbs such as oregano, basil, and parsley.
- Tomato relish: add sweetener such as agave, rice malt syrup, maple syrup, or blended Medjool dates, along with a splash of balsamic vinegar, then reduce the sauce in the pan until it thickens.
- Tomato salsa: serve it cold, and add chilli and peppers if desired.
- Smooth tomato sauce: add some sweetener to the sauce such as agave, maple syrup, or rice malt syrup. Add chilli if desired. Blend the sauce in a blender until smooth.
- I also add the sauce to flavour soups, casseroles, and curries.
- You can make this recipe ahead of time. Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 1 month.
Please read the Silvobeat nutritional facts disclaimer.