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A rich, flavorful, and incredibly versatile homemade tomato sauce. Perfect for tossing with pasta, spreading on pizza, or as a base for countless Italian-American dishes. Ready in under an hour and so much better than the jarred stuff.
Sauté Aromatics
Develop Tomato Flavor
Build and Simmer the Sauce
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A rich, flavorful, and incredibly versatile homemade tomato sauce. Perfect for tossing with pasta, spreading on pizza, or as a base for countless Italian-American dishes. Ready in under an hour and so much better than the jarred stuff.
This italian_american recipe takes 55 minutes to prepare and yields 6 servings. At 106.81 calories per serving with 2.93g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Meld the Flavors
Finish and Serve
Increase the red pepper flakes to 1 teaspoon or more, depending on your heat preference. Sauté them with the garlic in step 1.
After simmering and removing from heat, stir in 1/2 cup of heavy cream or mascarpone cheese for a rich, creamy texture.
During the last 15 minutes of simmering, add 1/2 cup of pitted and chopped Kalamata olives, 2 tablespoons of capers, and 2-3 minced anchovy fillets.
Sauté diced carrots and celery along with the onion in step 1 for a more complex vegetable base (a classic soffritto).
Cooked tomatoes are an excellent source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases and protection against sun damage.
The use of extra virgin olive oil provides monounsaturated fats, which are known to support cardiovascular health by helping to lower bad cholesterol levels.
Garlic and onions contain compounds like allicin, which have natural antimicrobial and immune-boosting properties, helping to support your body's defenses.
Unlike many commercial pasta sauces that are high in sodium, this homemade version allows you to control the amount of salt, making it a better choice for blood pressure management.
A one-cup serving of this homemade tomato sauce contains approximately 110-130 calories, depending on the exact ingredients used. Most of the calories come from the olive oil and the natural sugars in the tomatoes.
Yes, it is very healthy. By making it at home, you control the ingredients, avoiding the excess sodium, added sugars, and preservatives often found in store-bought jarred sauces. It's packed with vitamins and antioxidants from the tomatoes and garlic.
Absolutely. You'll need about 2.5 to 3 pounds of ripe tomatoes (like Roma or San Marzano). Score, blanch, peel, and crush them before adding them in step 3. You may need to simmer the sauce longer to achieve the desired thickness.
Acidity can come from the tomatoes themselves. The small amount of sugar in the recipe is designed to balance this. If it's still too acidic, you can add another pinch of sugar or a tiny pinch (less than 1/8 tsp) of baking soda. Bitterness can sometimes occur if the garlic is burned, so be careful during the sautéing step.
The sauce can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, it freezes exceptionally well for up to 3 months.