How to Make Homemade Tomato Sauce: Simple 5 Steps for Rich, Flavorful Results

Ingredients You’ll Need:

• 3 kg of fresh tomatoes
• 2 tablespoons of olive oil
• 1 onion, finely diced
• 3 cloves of garlic, minced
• 1 teaspoon oregano
• 7 to 8 fresh basil leaves
• Salt (to taste)
• 2 tablespoons lemon juice or vinegar

Step 1: Preparing the Tomatoes

Begin by selecting ripe, juicy tomatoes. These will form the foundation of your sauce, so quality matters. Start by cutting a small cross on the bottom of each tomato. This helps with peeling later on. Then, blanch the tomatoes by placing them into boiling water for about 30 to 60 seconds. The key here is to soften the skin just enough for easy removal.

Once they’ve been blanched, transfer the tomatoes into a bowl of ice water. This halts the cooking process and ensures the skins peel off effortlessly. After they’ve cooled, gently peel the skin from each tomato. The result should be perfectly smooth tomatoes, ready for chopping.

Step 2: Cooking the Base

Dice the peeled tomatoes into small, even pieces. Set them aside for now. In a large pan, heat 2 tablespoons of olive oil over low heat. Add the finely diced onion and sauté until softened. This process may take several minutes, but patience here is key; slowly cooking the onions enhances their sweetness. After the onions are translucent, add the minced garlic. Sauté for an additional two minutes, just until the garlic releases its aroma.

Step 3: Building the Flavor

Now, it’s time to incorporate the tomatoes. Pour the diced tomatoes into the pan, mixing them with the sautéed onions and garlic. Season with a generous pinch of salt, a teaspoon of oregano, and the fresh basil leaves. Stir the mixture well, bringing all the flavors together.

Once everything is mixed, bring the sauce to a boil. This step is crucial in breaking down the tomatoes and intensifying their natural flavors. After reaching a boil, reduce the heat to low and let the sauce simmer gently. Allow it to cook for 60 to 90 minutes, stirring occasionally. The longer it simmers, the thicker and more flavorful the sauce will become. You can stop when it reaches your preferred consistency, whether you like it chunky or smooth.