Kurt
Culinary Explorer
Have this at home!
Ingredients:
- 2 pounds (900 grams) ripe tomatoes (Roma or plum tomatoes are ideal)
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 small carrot, grated (optional, for sweetness)
- 1/2 cup tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or 2 tablespoons fresh basil, chopped)
- 1/2 teaspoon sugar (optional, for balancing acidity)
- Salt and pepper to taste
- 1/2 cup water or vegetable broth (optional, for desired consistency)
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
Instructions:
- Prepare the Tomatoes:
- Blanch and Peel (optional): To make peeling easier, bring a large pot of water to a boil. Score a small 'X' on the bottom of each tomato. Submerge the tomatoes in the boiling water for 1-2 minutes, then transfer them to an ice bath. Once cooled, peel off the skins.
- Alternatively: If you prefer, you can leave the skins on for a more rustic texture.
- Chop the tomatoes into small pieces.
- Cook the Base:
- Heat olive oil in a large skillet or saucepan over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5-7 minutes.
- Add the minced garlic and grated carrot (if using) and cook for another 1-2 minutes, until fragrant.
- Add the Tomatoes:
- Stir in the chopped tomatoes and tomato paste. Cook for about 10 minutes, stirring occasionally, until the tomatoes start to break down and the sauce begins to thicken.
- Season the Sauce:
- Add the dried oregano, dried basil (or fresh basil), and sugar (if using). Season with salt and pepper to taste.
- If the sauce is too thick for your liking, you can add water or vegetable broth to reach your desired consistency.
- Simmer:
- Reduce the heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally. This will help the flavors meld together and the sauce to thicken further.
- Blend (Optional):
- For a smoother sauce, you can use an immersion blender to blend the sauce directly in the pot, or transfer the sauce in batches to a blender. Be careful with hot liquids!
- Finish and Serve:
- Taste and adjust the seasoning if needed. Stir in fresh parsley if desired.
- Serve the sauce hot over pasta, pizza, or as a base for other dishes.
Tips:
- Tomato Variety: Use ripe, flavorful tomatoes for the best taste. Roma or plum tomatoes are ideal for sauces due to their low moisture content.
- Freezing: This sauce freezes well. Let it cool completely, then store it in airtight containers or freezer bags for up to 3 months.
- Flavor Variations: Feel free to experiment with additional herbs and spices like thyme, rosemary, or red pepper flakes for extra flavor.
The step-by-step instructions make it easy to follow, and I can already imagine how flavorful it will be. Can't wait to try it out in my next pasta dish! 
