How To Make Fresh Tomato Sauce (Italian Secret Recipe!)

Make sure to like Living Green and Frugally on Facebook, Shop at Amazon to help support my site and explore our PINTEREST BOARDS  for innovative ways you can become self-sufficient.

How To Make Fresh Tomato Sauce: Italian Secret Recipes

Tomato sauce is a cornerstone of Italian cuisine, embodying the vibrant flavors of fresh tomatoes, aromatic herbs, and quality olive oil. Whether you’re aiming to enhance your pasta dishes, pizzas, or simply want a delicious base for various meals, mastering the art of making fresh tomato sauce can transform your culinary repertoire. Here are three authentic Italian recipes that will make your kitchen smell like a trattoria in Rome.

1. Classic Marinara Sauce

Ingredients:

• 2 pounds (about 1 kg) fresh ripe tomatoes (preferably San Marzano)
• 4 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sugar (optional, to balance acidity)
• 1/4 cup fresh basil leaves, torn
• 1 teaspoon dried oregano (optional)
• A pinch of red pepper flakes (optional)

Instructions:

1. Blanch the Tomatoes: Bring a large pot of water to a boil. Score a small “X” on the bottom of each tomato. Boil the tomatoes for about 30 seconds or until the skins start to peel back. Transfer them to a bowl of ice water to cool, then peel off the skins and discard. Cut the tomatoes in half, remove the seeds, and chop into small pieces.
2. Cook the Garlic: In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 2 minutes. Be careful not to let it brown.
3. Simmer the Sauce: Add the chopped tomatoes to the pan. Season with salt, pepper, and sugar if using. Let the sauce simmer over low heat for about 30 minutes, stirring occasionally, until it thickens.
4. Add Herbs: Stir in the torn basil leaves and oregano, if using. Simmer for another 5-10 minutes.
5. Blend (Optional): For a smoother sauce, you can blend it with an immersion blender or transfer it to a blender and purée to your desired consistency.
6. Serve: Use immediately over pasta, as a pizza base, or store in airtight containers in the refrigerator for up to a week.

2. Rich Bolognese Sauce

Ingredients:

• 1 pound (450 grams) ground beef (or a mix of beef and pork)
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup whole milk
• 1 cup dry white wine
• 2 pounds fresh tomatoes, peeled and chopped (or one 28-ounce can of crushed tomatoes)
• 1 bay leaf
• Salt and pepper to taste
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions:

1. Prepare the Vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and cook until the vegetables are soft and the onion is translucent, about 8-10 minutes.
2. Cook the Meat: Add the ground beef (and pork, if using) to the pot. Cook until browned, breaking up the meat with a spoon.
3. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for another 2 minutes.
4. Deglaze with Wine: Pour in the wine and let it simmer until it has mostly evaporated.
5. Simmer with Tomatoes: Add the chopped fresh tomatoes (or canned tomatoes) and bay leaf. Reduce the heat to low and let the sauce simmer for about 2 hours, stirring occasionally. Add water or broth if the sauce becomes too thick.
6. Add Milk: Stir in the milk and simmer for another 30 minutes. Season with salt and pepper to taste.
7. Finish and Serve: Remove the bay leaf, stir in the fresh parsley, and serve over pasta with a sprinkle of Parmesan cheese.

3. Quick Tomato Sauce with Fresh Herbs

Ingredients:

• 2 pounds fresh tomatoes, chopped (or two 14-ounce cans of diced tomatoes)
• 3 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons fresh oregano, chopped
• 1 tablespoon fresh thyme leaves
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Prepare Tomatoes: If using fresh tomatoes, follow the blanching and peeling steps from the Marinara recipe.
2. Cook Garlic: Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 2 minutes.
3. Add Tomatoes: Add the chopped tomatoes (or canned tomatoes with their juice) to the skillet. Season with salt and pepper.
4. Simmer: Let the mixture simmer for about 15-20 minutes, stirring occasionally, until it thickens.
5. Add Fresh Herbs: Stir in the fresh basil, oregano, thyme, and parsley. Cook for another 5 minutes.
6. Serve: Use immediately over your favorite pasta or as a sauce for chicken or fish. This sauce also works well as a topping for bruschetta.

Tips for Perfect Tomato Sauce

1. Use High-Quality Ingredients: Fresh, ripe tomatoes and quality olive oil make a significant difference.
2. Balance Acidity: A pinch of sugar can balance the natural acidity of tomatoes.
3. Herbs: Fresh herbs add a burst of flavor. Add them towards the end of cooking to preserve their freshness.
4. Cooking Time: Slow simmering allows flavors to meld and develop depth.

By incorporating these authentic Italian techniques, you can create delicious, homemade tomato sauces that elevate any dish. Buon appetito!