Fresh And Canned Tomato Sauce Recipe

I absolutely love this recipe because it combines the rich, comforting flavors of fresh and canned tomatoes, creating a sauce that feels like a warm hug from an Italian grandmother. Plus, the hints of garlic, fresh basil, and a touch of red wine vinegar make every bite a savory and satisfying experience that pairs perfectly with just about any pasta—or even tastes legit straight from the spoon!

I enjoy developing recipes that highlight the vibrant tastes of fresh and canned tomatoes. My recipe for Fresh and Canned Tomato Sauce achieves a near-perfect balance between fresh, vine-ripened tomatoes and the whole peeled tomatoes in the can.

(I also use a couple of other tomato types for good measure, but I’ll get to that.) Olive oil, garlic, onion, and seasonings like oregano and basil really boost the flavor of this sauce, making it not only a good vehicle for delivering the tomato’s nutrients (they’re good for you!) but also, and maybe more importantly, downright tasty.

Ingredients

Natural sweetness is provided by fresh tomatoes, which are abundant in vitamins K and C.

Whole Peeled Tomatoes: Adds depth; contains antioxidants like lycopene.

Oil Olive: Fats healthy; flavor and aroma enhances.

Natural sweetness and umami, with antioxidant properties.

Onion.

Garlic: Enhances taste; has helpful sulfur compounds in it.

Optional heat and metabolism-boosting ingredient: Red pepper flakes.

Sucrose: Counteracts excessive acidity; boosts umami.

Basil: Flavorful and full of fresh aromas; a rich source of antioxidants.

Ingredient Quantities

• 2 pounds fresh tomatoes, ripe and red
• 1 (28-ounce) can of whole peeled tomatoes
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon sugar
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 2 tablespoons tomato paste
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons red wine vinegar

Instructions

1. The fresh tomatoes should be prepared by being blanched briefly in boiling water and then moved to an ice bath. When they are cool, the skins should be peeled off, the cores removed, and the tomatoes roughly chopped.

2. In a big pot, warm the olive oil over medium heat. Add the onion, chopped finely, and cook until it turns translucent, which should take about 5 minutes.

3. Add the minced garlic and cook for 1 more minute, until it gives off a good smell.

4. Introduce the fresh and canned tomatoes (along with the can’s juice) to the pot. A wooden spoon works well for breaking the tomatoes into smaller pieces.

5. Mix in the salt, black pepper, sugar, red pepper flakes, dried oregano, dried basil, and bay leaf.

6. Thoroughly combine the tomato paste with the mixture. Set the mixture over a gentle flame and let it simmer.

7. Lower the heat to low, cover the pot slightly, and simmer for 45 minutes to 1 hour, stirring it occasionally, until the sauce has thickened. You can stir it more or less frequently, as you like; it will thicken either way. When it is thick enough for you, remove the pot from the heat.

8. Take out the bay leaf. Mix in the chopped fresh basil leaves and the red wine vinegar.

9. Keep simmering for 5 more minutes so that the flavors can meld together.

10. Adjust the taste and seasoning of your fresh and canned tomato sauce as necessary before serving it over pasta or using it as a base for your favorite dishes.

Equipment Needed

1. Large pot
2. Medium saucepan (for blanching)
3. Large bowl (for ice bath)
4. Slotted spoon
5. Cutting board
6. Sharp knife
7. Wooden spoon
8. Measuring spoons
9. Measuring cups
10. Vegetable peeler (optional, for tomato peeling)
11. Ladle (for serving)

FAQ

• Q: Can I use only fresh tomatoes instead of a mix with canned?A: Absolutely, you can use just fresh tomatoes, but the sauce will have more depth and consistency with canned tomatoes.
• Q: How can I make the sauce thicker?A: To get the sauce to the right consistency, simmer it uncovered and for as long as necessary to let the excess liquid cook off.
• Q: Is it necessary to add sugar to the sauce?Sugar offsets the sourness of the tomatoes. But you can use less of it, or even none, if you want to make a sauce with even more of a kick.
• Q: Can I make this sauce ahead of time?A: Yes, you can prepare the sauce ahead of time. Once made, it can be be stored in the refrigerator for up to five days. If you’d like to keep it longer, store your sauce in the freezer for up to three months.
• Q: What can I do if I don’t have red wine vinegar?Red wine vinegar can be replaced with balsamic vinegar or simply left out if you want a sauce that’s not so tangy.
• Q: How can I add a smoky flavor to the sauce?To achieve a smoky taste, think about tossing in a dash of smoked paprika or expectedly roasting the unfabricated tomatoes prior to mingling them into the sauce.

Substitutions and Variations

Sunflower oil or vegetable oil can substitute for olive oil.
Canned diced tomatoes or cherry tomatoes can be substituted for fresh tomatoes.
You can use balsamic vinegar or apple cider vinegar in place of red wine vinegar.
You can substitute dried thyme or Italian seasoning for dried oregano.
Fresh parsley or fresh cilantro can be substituted for fresh basil leaves.

Pro Tips

1. Roast the Fresh Tomatoes Before blanching and peeling, try roasting the fresh tomatoes in the oven at 400°F for 20-25 minutes. This intensifies their natural sweetness and adds a deeper flavor to the sauce.

2. Use High-Quality Olive Oil Since olive oil is a key ingredient, using a high-quality extra virgin olive oil can enhance the flavor profile of the sauce significantly.

3. Caramelize the Onions Allow the onions to caramelize slightly rather than just cooking them until translucent. This adds a sweet, rich flavor that enhances the overall taste of the sauce.

4. Blend for Smoothness If you prefer a smoother sauce, use an immersion blender in the pot at the end of cooking. This will create a silky texture that’s perfect for pasta dishes.

5. Infuse with Parmesan Rind While simmering, consider adding a small piece of Parmesan rind to the sauce. It adds a subtle umami flavor that elevates the depth of the sauce. Remember to remove it before serving.