Authentic Homemade Pasta Sauce (Fresh or Strained Tomatoes)
Homemade Pasta Sauce Recipe
Cook 2 hours Yield 8 servings
There are two ways to make this
If you want to use fresh in season tomatoes, you will need:
5 pounds of fresh Roma tomatoes, peeled and seeded
(to peel, cut a small "x" on the top and drop in to boiling water for 10 seconds and drop in to an ice bath. Skin will easily peel off.)
If using fresh, once peeled, cook on medium-high heat for in a saucepan until cooked slightly, 10 minutes.
For canned/ Jarred Tomatoes, you will need to pick one of the 3 options:
1 Costco can of “La San Marzano” Peeled Tomatoes
2 2-4 Jars of Regina Molisana Strained Tomatoes
3 or canned tomatoes from a local Italian Grandma.
Either option you choose, my kids don’t like chunks!
Once your fresh tomatoes have cooked down, or you’ve opened the can of peeled tomatoes, I like add the tomatoes in small batches to my Nutri-Bullet or blender and blend until they are a nice puree.
- 1/4 cup olive oil
- 1 medium onion, diced small
- 4 cloves of fresh garlic (or more to taste), finely minced
- 1/4 cup fresh basil leaves,
- 1 sprig of fresh oregano (or 1 teaspoon dried oregano)
- 1 teaspoon sea salt (or more to taste)
- 1 carrot (added at the end of cooking and then removed, or you can grade half and add it to the beginning, saving the other ½ to add at the end.)
- (optional: 1 Tbsp. of sugar to taste)
- Pour the olive oil into a large stockpot over medium heat.
- Add diced onions, garlic and grated carrots.
- Saute for 6-8 minutes or until onions are translucent and tender.
- Add tomatoes, basil leaves, oregano, and salt.
- Simmer on low heat for 2-3 hours or until cooked down and starting to darken and thicken.
- Add carrot piece for the last 30 minutes to absorb acidity.
- Remove sprigs of herbs and piece of carrot.
- Use fresh or store in the fridge up to 1 week, or can it according to your canner's instructions for tomato products.
Voila! Traditional Italian Pasta Sauce!