This simple Tomato Pasta Sauce is the perfect base for all your tomato recipes. Gluten-free and Vegan!
There are probably as many tomato pasta sauce recipes, as there are cooks in the world. Each one swears by their own secret family recipe.
Truth is, this is just about right. There is no right or perfect recipe. Each has their own taste. Sometimes you want to cook the sauce down and reduce it to a puree. Sometimes you just want something quick on the table.
I guess it all comes down to the tomatoes you choose for your sauce. Not all tomatoes are great for the sauce. I always try to choose those tomatoes, that have plenty of flesh and little to none watery seeds.
This Tomato Pasta Sauce is one of the quickest ways to make a great pasta sauce, in our opinion.
Start by prepping your tomatoes. If you are lucky enough to have a food mill, you can avoid peeling tomatoes, otherwise, I strongly recommend you do peel them beforehand.
If your tomatoes are perfectly ripe you may be able to just peel them with a sharp knife and plenty of patience, otherwise, dunk the tomatoes in boiling hot water for a minute and immediately cool them down in cold water, then drain.
We don’t want to cook them (just yet), but only let the skin part enough, for you to be able to peel your tomatoes. Then roughly slice them and remove the seeds and water.
Slice onions and garlic, saute until translucent, then add your tomatoes and cook them until they soften enough to break down, and the sauce reduces and thickens. I usually cook them just about 15-20 minutes. I don’t want to overcook my tomatoes because the longer you cook them, the more nutrient they lose. On the other hand, tomatoes are really healthy cooked, not raw, because cooking releases more lycopene, which acts as an antioxidant.
Add some salt, pepper, some chopped basil leaves, then use a stick blender to blend your sauce as smooth as you like it. If by this point your sauce is still watery, cook it a bit longer, until it reduces more.
Depending on how big a batch you want to cook, I usually just do about a kilo of tomatoes per batch, then whatever I don’t end up using immediately, I store in an air-tight container in the fridge for up to a week and use in other recipes.
- 1000 grams tomatoes
- 1 red onion
- 4 cloves garlic
- 1 tbs olive oil
- salt, pepper to taste
- fresh basil leaves
- Start by prepping your tomatoes. Peel the skin off of your tomatoes. If you have a food mill, you can avoid this step. Trick for easier peeling: dunk the tomatoes in boiling hot water for a minute and immediately cool them down in cold water, then drain. This should make peeling the skin easier.
- Once your tomatoes are skinned, cut in large chunks and remove seeds and water.
- Peel and slice onions and garlic. Heat a pan or skillet on medium. When hot, add some olive oil, then add sliced onions. Fry until translucent, stirring regularly. Add sliced garlic cloves and quickly stir in, just enough to start the garlic scent. Then, add in chopped tomatoes, season with salt and pepper, stir in well and lower the temperature. Cook on low for about 15-20 minutes, with lid on, stirring occasionally.
- Once your sauce reduces and the tomatoes are soft enough to break them down with a wooden spoon, add some chopped basil, then with a stick blender blend your sauce to your desired texture. If your sauce is still watery, return it to the pan and cook it a bit longer, until it reduces more.
- Serve on pasta immediately, or store in an air-tight container in the fridge for up to a week and use in other recipes.
Amount Per Serving: Calories: 122.45 Total Fat: 5.23g Saturated Fat: 0.74g Sodium: 892.21mg Carbohydrates: 18.19g Fiber: 4.79g Sugar: 10.57g Protein: 3.65g
Make this easy Pasta in Fresh Tomato Sauce:
Other Pasta Recipes:
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