Farm-to-Table Fresh Tomato Sauce Recipe With Garlic & Basil Is Summer's Best Sauce (4 Ingredients) by Elisa Schmitz
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I'm celebrating all the vine-ripe tomatoes! My dad was an amazing gardener, and tomatoes are one of the things he most loved to grow. As a child, I helped Dad tend his tomato garden and I'll never forget the sweet taste of ripe tomatoes picked from the vine. Dad passed away recently, and one of the ways I'm keeping him close is by gardening. I'm so happy that my tomato garden is thriving – not only because the garden reminds me of my dad, but also because I get to make vine-ripened tomato recipes. This farm-to-table fresh tomato sauce recipe with garlic and basil is summer's best sauce!
This simple Italian-inspired tomato sauce recipe is as nutritious as it is delicious. The heart of the recipe is tons of fresh tomatoes, of course, so you get the health benefits of tomatoes. But it also includes fresh garlic and basil, which means you get the health benefits of garlic and the health benefits of basil. The final ingredient is olive oil, and we all know that olive oil has many health benefits. What's not to love? Especially because this scrumptious sauce is so easy to make.
Here are the gluten-free ingredients you'll need to make this bright and beautiful tomato sauce recipe: ripe tomatoes, fresh garlic, fresh basil and extra virgin olive oil. That's it! You squish the tomatoes into a large pot (that's the fun part), then simmer them until they start to thicken. Add the garlic and continue to simmer until you have a thick sauce. Add the fresh basil and olive oil, to taste, and your mouth-watering sauce is ready to be served however you like. This sauce has a nice punch of fiber, too.
I served this irresistible garden-fresh tomato sauce over pasta, but a couple of my kids dunked chunks of garlic bread into it and couldn't get enough. Now that I've made this homemade fresh tomato sauce recipe with garlic and basil, it's hard to imagine going back to jarred pasta sauce. So I'm making a double batch soon and freezing it to be enjoyed after all my tomatoes are gone!
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 2 hours (stovetops vary)
Total Time: 2 hours and 10 minutes
Servings: 6
Ingredients
- 15 medium/large ripe tomatoes, cut into halves or quarters depending on size
- 4 garlic cloves, diced
- 1/4 cup fresh basil, diced
- 1/4 cup extra virgin olive oil (or to taste)
- additional fresh basil leaves (optional garnish)
- salt and pepper, to taste (optional, but I used about 1/2 teaspoon of each)
Here's how to make it:
- Cut your ripe tomatoes into halves or quarters, depending on size. Using your clean hands, squish the tomatoes into a large pot, ensuring all their juices are released (this is very satisfying!). (You can use whichever size/type of tomatoes you prefer, just be sure that they are very ripe.)
- Place the pot on the stove over medium-high heat and bring tomatoes to a boil. Reduce heat to low and allow tomatoes to simmer until they start to thicken, about 45 minutes.
- Add the garlic. Season with salt and pepper, to taste, if desired. Simmer, stirring every few minutes, until sauce is thick, about 1 hour. (Depending on your stovetop, how many tomatoes you use and how big they are, cooking time may vary.)
- Add the basil and allow to simmer for a few minutes, then remove from heat.
- Slowly add the olive oil, to taste. Depending on how thick you'd like your sauce, stop adding oil when you get to a point where you're happy with the taste and consistency. (If you'd like a smoother sauce, you could try to use an immersion blender in the pot.)
- Serve over pasta, or however you like. Garnish with additional fresh basil, if desired.
- Store leftover sauce in an airtight container in the refrigerator and reheat in the microwave or on the stovetop.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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