{"id":26977,"date":"2023-09-08T08:12:34","date_gmt":"2023-09-08T12:12:34","guid":{"rendered":"https:\/\/www.bowlofdelicious.com\/?p=26977"},"modified":"2023-09-09T07:56:15","modified_gmt":"2023-09-09T11:56:15","slug":"fresh-tomato-sauce","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/fresh-tomato-sauce\/","title":{"rendered":"Fresh Tomato Sauce with Basil and Garlic"},"content":{"rendered":"\n

Here’s the perfect way to use those juicy, ripe, end-of-summer tomatoes – Fresh Tomato and Basil sauce for pasta, meatballs, pizza and flatbreads, and more! Using a little tomato paste enhances the flavor and texture, while grating the tomatoes is an easy way to simultaneously remove the skins and crush them – no need for blanching. Garlic flavor is subtly infused throughout, with fresh basil leaves and some (optional) <\/em>butter added at the end for a wonderfully simple, rich, from-scratch tomato sauce made with fresh tomatoes.<\/p>\n\n\n\n

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I realize I’m “supposed” to be posting apple and pumpkin recipes since it’s “September” and I’m a “food blogger” but alas, the weather and my garden disagrees. It’s 90 degrees and wicked humid and I have a huge pile of ripe tomatoes beckoning to fulfill their delicious destiny. So here’s one more summer recipe to close out the season!<\/p>\n\n\n\n

I’ve been on the search for a great from-scratch tomato sauce for pasta made with fresh tomatoes. Regular tomatoes – heirloom, slicing, etc. – not specifically San Marzano. This fresh tomato sauce is a wonderful solution for using any medium to large tomato. In fact, I think it’s better than Rao’s *gasp!* and my husband wholeheartedly agreed. I know you’ll love it, too!<\/p>\n\n\n\n

You’ll need to do a bit of prep work for this. First, you’ll scoop as many seeds as possible out (which can add a bitter taste to the sauce)<\/em>. Then, you’ll grate the inside of the tomatoes to crush them into a pulp and separate them from the skin. Once you’ve done that, this sauce comes together in mere minutes!<\/p>\n\n\n\n

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What kind of tomatoes can I use?<\/h2>\n\n\n\n

You can use any kind of medium – large tomato for this recipe. I used what I had from my garden – a combination of brandywine heirloom tomatoes and celebrity slicing tomatoes. <\/p>\n\n\n\n

San Marzano (aka Roma or Plum tomatoes)<\/em> are usually used for from-scratch tomato sauce recipes. They aren’t necessary here (though you can use them if you want!)<\/em>. They’re prized for not having a lot of seeds and for being particularly “meaty” – perfect for sauce. <\/p>\n\n\n\n

But for this recipe, you can stick with whatever tomatoes you have. The only ones that won’t work are small tomatoes, such as cherry or grape tomatoes. It would be too difficult to remove their skins and seeds.<\/p>\n\n\n\n

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My garden tomatoes and basil! I’m proud!<\/figcaption><\/figure>\n\n\n\n

Ingredients for Fresh Tomato Sauce<\/h2>\n\n\n\n