Fresh Homemade Tomato Sauce Recipe

Name: Dal Granos Fresh Homemade Tomato Sauce Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 lb ripe tomatoes (peeled and crushed); 3 tbs olive oil; 0.5 cup yellow onion (finely chopped); 3 cloves garlic (minced); 1 tbs carrot (finely grated); 1 tbs tomato paste; 1 tsp dried oregano; 6 leaf fresh basil (chiffonade) or 1 tsp dried; 0.5 tsp sugar (optional, to balance acidity); 1 tsp salt; 0.5 tsp black pepper (freshly ground); 0.5 cup water or low-sodium vegetable/chicken stock; 1 tbs butter (optional, for silkiness)

Inspired by Dal Grano

Time50m

Serves4

Make Fresh Homemade Tomato Sauce Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base Sauce

2 lb ripe tomatoes (peeled and crushed)

3 tbs olive oil

1/2 cup yellow onion (finely chopped)

3 cloves Garlic (minced)

1 tbs carrot (finely grated)

Seasoning & Herbs

1 tbs tomato paste

1 tsp Dried oregano

6 leaf fresh basil (chiffonade) or 1 tsp dried

1/2 tsp sugar (optional, to balance acidity)

1 tsp Celtic sea salt

1/2 tsp black pepper (freshly ground)

Finishing

1/2 cup water or low-sodium vegetable/chicken stock

1 tbs butter (optional, for silkiness)

Method

Base Sauce

Prepare tomatoes

Bring a large pot of water to a boil. Score an X at the bottom of each tomato. Blanch tomatoes in boiling water for 30–60 seconds until skins start to split, then transfer to an ice bath. Peel off skins, core, and crush tomatoes by hand or pulse briefly in a blender for a chunky texture. Measure about 2 lb (roughly 3–4 medium tomatoes).

Heat a medium saucepan over medium heat. Add olive oil and allow to warm for 30 seconds.

Add finely chopped onion and a pinch of salt. Sauté for 6–8 minutes, stirring occasionally, until the onion is soft and translucent but not browned.

Add minced garlic and grated carrot to the pan. Cook 1–2 minutes more until fragrant, stirring to avoid burning the garlic. The carrot helps reduce acidity — it will become soft and integrate into the sauce.

Stir in tomato paste and cook 1 minute to remove raw flavor, coating the onion/garlic mixture.

Add the crushed peeled tomatoes to the pan and gently stir to combine with the sautéed aromatics.

Seasoning & Herbs

Add dried oregano, salt, and black pepper. Stir well. If tomatoes taste very acidic, add the optional 1/2 tsp sugar now and taste after simmering.

Pour in 1/2 cup water or stock to loosen the sauce to your desired consistency and to prevent sticking as it simmers.

Bring sauce to a gentle simmer over medium-low heat. Partially cover the pan and let it simmer gently for 20–30 minutes, stirring occasionally to prevent sticking. Simmer longer (up to 45–60 minutes) for a deeper flavor, adding a splash of water if it reduces too much.

During the last 5 minutes of simmering, stir in fresh basil chiffonade (or add 1 tsp dried earlier in the simmer stage if using dried). Taste and adjust seasoning with additional salt, pepper, or sugar as needed.

Finishing

If you prefer a very smooth sauce, use an immersion blender to puree to desired consistency directly in the pot, or carefully transfer half to a blender, pulse, and return. For a chunkier sauce, leave as is.

Stir in 1 tablespoon butter off heat for a glossy, silky finish. This step is optional but recommended for richness.

Remove from heat and let the sauce rest for 5 minutes to allow flavors to meld. If storing, cool completely then refrigerate up to 4 days or freeze up to 3 months.

Serve hot tossed with freshly cooked pasta, used as a pizza base, or as needed. Garnish with extra basil and grated Parmesan if desired.