Tomato & Herbs Recipe

Tomato & Herb Sauce

1. 1

   Prepare tomatoes

   If tomatoes are very ripe, blanch 30–45 seconds in boiling water then transfer to ice water and peel skins. Otherwise, leave skins on. Core and quarter the tomatoes, then chop roughly. Reserve any juices.

2. 2

   Sweat aromatics

   Heat olive oil in a medium saucepan over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

3. 3

   Build base

   Stir in the tomato paste and cook 1 minute to remove rawness. Deglaze the pan with the white wine or vegetable broth, scraping up any browned bits, and let the liquid reduce by half (about 1–2 minutes).

4. 4

   Add tomatoes and simmer

   Add the chopped tomatoes and any reserved tomato liquid to the pan along with 1/4 cup water. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 12–18 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.

5. 5

   Season and finish with herbs

   Stir in the chopped basil, parsley, and oregano (or dried oregano). Add sugar if using, salt, black pepper, and red pepper flakes if using. Simmer 2–3 minutes to meld flavors. Taste and adjust seasoning.

6. 6

   Blend or leave chunky (optional)

   If a smoother sauce is desired, use an immersion blender directly in the pan to purée to your preferred consistency, or carefully transfer to a blender in batches and purée, then return to the pan and reheat briefly. If leaving chunky, break down larger tomato pieces with the back of a spoon while simmering.

7. 7

   Finish and serve

   Remove from heat and swirl in the butter for a glossy finish, if desired. Let the sauce rest 5 minutes to allow flavors to marry. Serve warm over pasta, grilled vegetables, polenta, or as a base for other dishes.