Perfect Homemade Tomato Sauce: Italian Flavor in 30 Minutes!

For 4 servings

(approximately 500 ml of sauce)

1 kg ripe tomatoes (Italian, Carmen or Deborah – very red and firm)

1 medium onion (diced)

3 cloves of garlic (crushed or minced)

2 tablespoons extra virgin olive oil

1 teaspoon sugar (balances the acidity)

1 sprig of fresh basil (or 1 teaspoon dried)

1 bay leaf (optional, but adds depth) Salt and freshly ground black pepper to taste Pinch of dried oregano (optional)

Total time: 30 minutes

Yield: 500 ml

Prepare the tomatoes Wash 1 kg of ripe tomatoes.

Make a shallow "X" at the base of each one.

Punch in boiling water for 30 seconds → remove with a slotted spoon → plunge into ice water.

Peel (the skin comes off easily!) and cut into 4 pieces. Remove the seeds if you want less liquid.

In a deep pan, heat 2 tablespoons of olive oil over medium heat.

Sauté 1 finely chopped onion for 3 minutes (until translucent).

Add 3 cloves of chopped garlic and stir for 30 seconds (just until fragrant).

Add the sliced tomatoes.

Season with 1 teaspoon of sugar, salt, black pepper and 1 bay leaf.

Bring to a boil over high heat for 2 minutes → reduce to low heat.

Cook for 15-20 minutes with the pan partially covered, stirring occasionally. The tomatoes will break down. Creamy Finish

Add fresh basil leaves (or dried oregano).

Blend in a blender or use an immersion blender until smooth (or leave chunks if you prefer a rustic texture).

Return to the pan for 2 minutes over low heat. Taste and adjust salt/sugar.

(Optional) Mix in 1 tablespoon of tomato paste for extra color and body.

Serve or store

Hot: over pasta, pizza, or lasagna.

Cold: in a sterilized glass jar in the refrigerator for up to 5 days or freeze for 3 months.

For puttanesca sauce, sauté 2 anchovy fillets in the olive oil from step 2 and add olives and capers at the end.

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