How to Make a Homemade Tomato Sauce

A Recipe, Tips, and Variations

Dec 21, 2008 Brian Smith

Tomato sauce is one of the most basic sauces an at-home can create. With literally hundreds of family recipes available, it is also the epitome of home-style food.

While there are numerous recipes and versions, the following is the version that is both the easiest and the most flavorful available.

To begin with gather together the following ingredients:

  • 2 Tablespoons Extra-Virgin Olive Oil
  • 1 Large White Onion (Peeled, Medium Dice)
  • 2 Garlic Cloves (Peeled, Crushed)
  • 1 Carrot (Peeled, Small Dice)
  • 1 Celery Rib (Small Dice)
  • 2 – 12 Ounce Cans of Diced Tomatoes
  • 1 Cup of Dry Red Wine (Burgundy)
  • 1 Cup Vegetable Stock
  • ½ Cup Fresh Oregano (Chopped)
  • ½ Cup Fresh Basil (Chopped)
  • 1 Teaspoon Sugar
  • 1 Tablespoon Tomato Paste
  • Salt and Fresh Ground Pepper (To Taste)

Recipe:

  1. Heat a large saucepan over medium-high heat. Add the oil and the onion, and cook until tender (3-5 minutes). Add the garlic and cook until fragrant (30 seconds). Add the carrot and celery and cook until tender (an additional 3-5 minutes).
  2. Add the wine, stock, oregano, salt, and pepper, and simmer for 10 minutes.
  3. Reduce the heat to low. Add the canned tomatoes with juice to the simmering mixture, and cook for 30 minutes, stirring occasionally to prevent scorching.
  4. Add the sugar, tomato paste, and basil, and serve immediately or cool rapidly for later use.

Tips:

Tomatoes take on a very bitter taste if scorched or burned. To prevent this, reduce the heat to medium-low after adding the tomatoes and never leave the sauce unattended. Try to find canned plum or Roma tomatoes as these are meatier and juicier than most other varieties of tomatoes.

Fresh tomatoes are obviously better than canned tomatoes. However, fresh tomatoes need to be peeled and seeded, which is a time consuming and difficult process. Most chef's, even in high end restaurants, used quality canned tomato products to reduce labor and time involved in the cooing process.

Making your own tomato sauce is significantly cheaper than buying a prepared sauce. Grow your own fresh herbs to further reduce the cost of the ingredients.

Variations:

  • Substitute 1 teaspoon of honey for 1 teaspoon of sugar.
  • Use 1 pound of diced fresh tomatoes for 12 ounces of canned tomatoes for a fresher, sweeter sauce. You may need to adjust the use of sugar or honey to balance the additional sweetness of fresh tomatoes.
  • For a smoother, silkier sauce strain through a fine meshed sieve or blend in a blender or food processor.
  • Add ½ cup of dark balsamic vinegar near the end of cooking for a sharper taste.
  • Stir in ½ cup of heavy cream for thicker sauce great with tortellini or other stuffed pastas.
  • Add 4 ounces of crumbled gorgonzola cheese just before serving for unique flavor.
  • Substitute 1 cup of veal stock for 1 cup vegetable stock to create a meatier version.

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