In summer there is nothing better than homemade, fresh garden tomato sauce – perfect for your favorite pasta dish!
Tomato sauce for the garden
I have a garden in my back yard and I always have a ton of tomatoes every summer. Making plum tomato sauce from scratch is an excellent way to consume it. Sometimes I make an extra portion or two to freeze it so I can eat it in the fall – it’s such a treat. If your garden is overcrowded with grape or cherry tomatoes, try this version of grape tomatoes.
Peel fresh tomatoes
The most labor-intensive part of homemade tomato sauce is peeling the tomatoes. First cut an “X” on the bottom of each tomato, then place them in a saucepan of boiling water. Once the skin cracks after a minute or two, remove it and let it cool. Peel off the skin and dice the tomatoes.
How to make fresh tomato sauce
Yes, opening a jar of Italian tomato sauce is super easy, but it’s not very difficult to make from scratch and the results are definitely worth the extra effort. Once your tomatoes are prepared, follow these three simple steps:
- Fry the garlic over medium heat, add the paprika flakes and then the tomatoes, salt and pepper.
- Partially cover the saucepan and cook on low for 25 minutes.
- Stir in basil and remove from heat.
- I like it chunky, if you like it smooth, you can puree part of the sauce afterwards.
Freeze tomato sauce
The recipe would be perfect for doubling or tripling if you have an excess of tomatoes so you can enjoy fresh tomato sauce out of season. Simply fill in freezer-proof containers and freeze for up to three months. Thawing in
Place in the refrigerator overnight and warm up on the stove or in the microwave.
More pasta recipes you’ll love:
Tomato sauce for the garden
Preparation time: 20th Minutes
Cooking time: 40 Minutes
Total time: 1 Mr
In summer there is nothing better than homemade, fresh garden tomato sauce – perfect for your favorite pasta dish!
- 8th Cups (5 pounds) peeled, pitted and diced plum tomatoes
- 2 tablespoon Extra virgin olive oil
- 4th Cloves garlic, chopped
- prize crushed red pepper flakes
- 1 1/2 teaspoon kosher salt
- black pepper, taste good
- 3rd tablespoon chopped fresh basil
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To peel the tomatoes, bring a large saucepan of water to a boil.
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Cut an X on the underside of each tomato.
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As the tomatoes cook, drop them in the water to blanch for 1 to 2 minutes or until the skin cracks open.
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Take them out of the water quickly and let them cool for a few minutes until they are cool enough to touch, the skin will peel off immediately.
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Finely dice tomatoes.
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Heat the oil in a heavy saucepan over medium heat. When it’s hot, add the garlic and sauté until golden brown.
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Add red pepper flakes and cook for 1 minute. Stir in tomatoes. Season with salt and pepper. Cover partially and cook over low heat for 25 minutes.
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Add basil and remove from heat. I like it chunky, if you like it smooth, you can puree part of the sauce afterwards. Serve over your favorite pasta.
Portion: 1/ 2 cup, Calories: 61kcal, Carbohydrates: 9G, Protein: 1.5G, Fat: 3rdG, Saturated fatty acids: 0.5G, Sodium: 157mg, Fiber: 2G
Blue Smart Points: 1
Green smart points: 1
Purple Smart Points: 1
Keywords: Easy Garden tomato sauce, homemade tomato sauce
