This fresh tomato sauce is super simple & easy to make, with only three ingredients – tomatoes, salt, and olive oil!
Prep Time:20 minutes
Cook Time:60 minutes
Total Time:1 hour 20 minutes
4.5 lbs fresh plum or Roma tomatoes
2 teaspoons Diamond Crystal kosher salt
1/2 cup olive oil (the best quality you can afford)
The first step is blanching the tomatoes so the skins come off easily, which is a process of boiling the tomatoes for under a minute and then transferring them to a bowl of ice water to stop the cooking. Set a large pot of water on your stovetop and bring it to a boil. It can take 20 minutes for the water to heat up, so do that first! Rinse your tomatoes and take off the stems. Cut a little “x” on the bottom of each one. Prep the ice bath (don’t forget to leave enough room in your bowl for the tomatoes!) and then boil the tomatoes in batches for between 30 and 60 seconds, or until the skins start to come off. The tomatoes should peel super easily. Remove all the skins and transfer the tomatoes into a large pot and add salt to help the tomatoes release all their juices! Simmer over medium heat for 35 minutes, stirring occasionally and using two wooden spoons to smash the tomato chunks as they break down. Remove any pieces that aren’t breaking down well, like the bit of the tomato where the stem was. You can cut this out prior to cooking, but doing it at this stage seems to reduce wasted tomato and save time. Add the olive oil and continue to simmer for another 15-20 minutes. Taste your tomato sauce and add more salt if necessary. I consider my sauce done when it’s not too watery, and the consistency is similar to sauce from a store-bought jar. Enjoy your fresh tomato sauce right away over pasta, in zucchini lasagna (my favorite!), refrigerate for up to a week, or freeze it for up to four months!