Our fabulous neighborhood just celebrated its 10th Annual Tomato Art Fest, and I really hope you got to get out and enjoy it! In honor of the celebration, I wanted to post a tomato-centric recipe. This is the go-to tomato sauce in our home. It’s easy and delicious and can handle any number of additions. It uses the whole tomato (no peeling or coring!), and if you don’t have quite enough tomatoes, you can throw them in the freezer whole and defrost them when you’re ready to make this recipe. Simplicity. Makes life better!
Easiest Tomato Sauce
- 4-5 pounds of tomatoes
- 3-4 shallots
- 3-4 cloves garlic
- crushed red pepper
- dried basil
- dried dill
- olive oil
Mince shallots (or onion – we use shallots because my hubs is allergic to onion) and garlic. Saute in about a tablespoon of olive oil for about three minutes – until translucent and fragrant. If you have an immersion blender, you can transfer these now to a 2 quart sauce pan (or you could just saute them there in the first place). If not, transfer to a stand blender. Add the tomatoes two or three at a time (remove any stems or bad spots) and pulse until smooth. Pour the puree into the 2 quart sauce pan. Continue to puree tomatoes and add to pan until all are pureed. Place pan over a medium heat. Season with salt, pepper, basil, and dill to your personal liking. We like a heavy dose of dill in our house. Bring the sauce to a low simmer and allow to reduce until thickened, stirring occasionally.
Other optional additions could be (cooked) ground meat, spinach, diced veggies, mushrooms, or quartered or diced tomatoes if you prefer your sauce chunkier. We have been known to run two pots of sauce as I prefer chunky and the hubs likes it smooth.
One other tip is to create a large batch and then freeze the sauce (I like to do 2 cup portions) for later use. It’s always nice to have prepared tomato sauce on hand. Having sauce that you prepared (and for which you controlled all the ingredients) makes it twice as nice!