I appreciate how this recipe keeps things wonderfully traditional. I don’t need many ingredients, and the steps allow the natural flavor of tomatoes to shine. I also love that I can customize the thickness to suit whatever dish I’m preparing, whether I want a lighter pasta sauce or a thicker pizza base.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2.6 lbs red tomatoes 3 tbsp. extra virgin oil Salt as needed 8 basil leaves
Directions
I begin by removing the pedicels from the tomatoes, washing them thoroughly, and letting them dry.
I cut each tomato in half and remove the pith.
I squeeze each half over a bowl or sink to remove the seeds.
After preparing all the tomatoes, I place them in a steel pot and cook them on low heat, stirring occasionally, until they become dry and disintegrated.
I pass the cooked tomatoes through a food mill and transfer the smooth sauce into a smaller steel pot.
I set the pot on high heat, add salt and olive oil, and let the sauce simmer until it reaches the consistency I like.
I turn off the heat and add the basil leaves, either whole or coarsely chopped by hand.
Servings and Timing
This recipe makes 4 servings. Prep time is about 10 minutes, cook time is about 30 minutes, and total time is approximately 40 minutes.
Variations
I add a sautéed onion or garlic when the tomatoes are less flavorful.
I mix in a pinch of sugar if the tomatoes taste overly acidic.
I stir in crushed red pepper flakes when I want a bit of heat.
I blend the sauce for a smoother, silkier texture.
Storage/Reheating
I store this sauce in an airtight container in the refrigerator for up to 4–5 days. It reheats beautifully on the stovetop over low heat. I also freeze it in portions for up to 3 months, thawing it in the refrigerator before warming it gently.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, I can substitute canned whole tomatoes when fresh ones aren’t in season, though the flavor will be slightly different.
Why do I need to remove the seeds?
I remove them because they can make the sauce taste bitter and watery.
Do I have to use a food mill?
I prefer it because it creates a smooth sauce, but I can use a blender or sieve if needed.
Can I add herbs other than basil?
Yes, I sometimes add oregano or parsley depending on the dish.
How do I thicken the sauce?
I simply simmer it longer until the excess liquid evaporates.
Can I leave the tomato skins on?
Using a food mill removes the skins automatically, but if I blend the sauce, leaving the skins on will slightly change the texture.
Can I double this recipe?
Absolutely, and I often do when I want to freeze extra sauce.
Why is my sauce too acidic?
I add a pinch of sugar or a small amount of grated carrot to balance the acidity.
Can I use this sauce for pizza?
Yes, I simmer it a bit longer to make it thicker so it won’t make the crust soggy.
Should I add olive oil at the beginning or end?
I add it during the final simmering step, which helps the flavor stay bright.
Conclusion
I love how this authentic Italian tomato sauce brings out the best in simple ingredients. It’s versatile, vibrant, and satisfying whether I spread it on pizza dough or toss it with freshly cooked pasta.
