Fresh Tomato Sauce with Basil (Sugo di Pomodoro Fresco al Basilico)
Category: Sauces and Condiments
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| San Marzano tomatoes | 2 kg |
| Onion | 20 g |
| Carrot | 20 g |
| Extra virgin olive oil | To taste |
| Fine salt | To taste |
| Fresh basil | To taste |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | ~85 kcal |
| Protein | ~2 g |
| Carbohydrates | ~20 g |
| Fat | ~2 g |
| Fiber | ~3 g |
| Sodium | ~300 mg |
Instructions
To begin preparing this classic and vibrant fresh tomato sauce, start by carefully selecting your San Marzano tomatoes. Check each one for any signs of damage, such as bruising, blemishes, or softness. Wash the tomatoes thoroughly under cold running water to remove any dirt or pesticides. Afterward, cut the tomatoes into halves or quarters depending on their size, and place them in a large mixing bowl.
As you cut the tomatoes, their juice will start to accumulate in the bowl, so be sure to save that as well for an added burst of flavor. Transfer the tomatoes into a large pot over medium heat. Allow them to simmer gently, stirring occasionally, until the tomatoes begin to soften and break down. This should take about 15 minutes.
Once the tomatoes are sufficiently softened and their skins begin to peel away, add a pinch of fine salt to the mixture. Continue stirring and allow the tomatoes to simmer for a few more minutes, giving time for the flavors to meld together.
At this point, it’s time to purée the tomatoes. For a smooth and silky consistency, use a food mill or a fine mesh sieve to pass the cooked tomatoes through. Only work with a few tomatoes at a time to ensure that the passaverdure (food mill) can handle the volume and provide a nice, velvety texture. Collect the purée into a separate bowl, discarding the skins and seeds.
While the tomatoes are cooking, finely chop the carrot and onion. In the same pot you used for the tomatoes, heat a drizzle of extra virgin olive oil over medium heat. Add the finely chopped carrot and onion to the pot. Sauté them gently for about 5–6 minutes, stirring occasionally to avoid burning. You want the vegetables to soften and release their natural sweetness without browning.
Once the carrot and onion have softened, pour in the freshly made tomato purée. Stir the mixture well to combine all the ingredients. Let the sauce simmer over low heat for another 20–30 minutes, stirring occasionally, until it has thickened to your desired consistency. If the sauce gets too thick, feel free to add a little water or some of the tomato juice you saved earlier.
Once the sauce has reached the right thickness, taste it and adjust the seasoning with more salt if needed. Finish off by adding a few fresh basil leaves to the sauce. Stir them in and let them wilt slightly in the hot sauce for an added aromatic touch.
Your fresh tomato sauce is now ready to be served! This vibrant and flavorful sauce pairs beautifully with pasta, meatballs, or as a base for other dishes like pizza. The aromatic basil and the rich flavor of the San Marzano tomatoes will elevate any dish you serve it with, making it a perfect addition to your next meal.
Tips and Variations:
- You can add a pinch of sugar to the sauce if your tomatoes are particularly acidic.
- For a more robust flavor, consider roasting the tomatoes before cooking them down into a sauce.
- This sauce can be stored in an airtight container in the fridge for up to 5 days or frozen for longer storage.
Enjoy this fresh and fragrant tomato sauce as a classic Italian staple in your kitchen, perfect for any pasta night or as an accompaniment to a wide range of dishes.
