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Homemade Herbaceous Tomato Sauce

Author: Body & Bungalow
Capture the rich flavors of fresh tomatoes, garlic, and herbs in this classic homemade sauce. Perfect for pairing with pasta, pizza, or any Italian-inspired dish. 🇮🇹
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Soup
Cuisine Chinese
Servings 4 people
Calories 20 kcal

Ingredients
  

  • 2 lbs plum tomatoes (or 1 28-ounce can whole peeled plum tomatoes)
  • 4 tbsp olive oil, divided
  • 1 large yellow onion, halved
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp tomato paste
  • 1 tsp balsamic vinegar
  • 1/2 tbsp fresh basil, chopped
  • 1/2 tbsp fresh oregano, chopped
  • 1/2 tbsp fresh parsley, chopped
  • 1/4 tsp red pepper flakes (optional)

Instructions
 

  • Score an “X” into the bottom of each tomato.Bring a pot of water to a boil and drop in the tomatoes, cooking for about 1 minute.Transfer tomatoes to an ice bath to cool, then remove the skins and chop into small chunks.In a Dutch oven, heat 2 tbsp olive oil over medium heat. Add garlic and sauté until soft and fragrant, about 2 minutes.Add tomatoes, onion halves, tomato paste, balsamic vinegar, salt, and pepper. Add red pepper flakes if desired. Bring to a gentle boil, reduce heat to low, and simmer uncovered for 2-2.5 hours. Stir occasionally, using a spoon to crush large tomato pieces.Remove onions, and for a smoother sauce, blend in a high-speed blender.Stir in fresh herbs and remaining olive oil before serving over your favorite pasta.

Notes

Tip: A stainless steel or enameled pot, like a Dutch oven, is best for simmering tomato sauces, as aluminum can react with tomato acid.