Fresh Tomato Sauce

Fresh Tomato Sauce

I wasn’t a big fan of tomato soup until I tasted fresh tomato soup (served at a local restaurant) and fell in love. It was so rich and creamy, I was surprised and even skeptical when I was told that there wasn’t actually any cream in the soup at all. It’s true, this recipe isn’t actually for tomato soup, but this sauce features that same unbelievably rich creaminess (even without adding any dairy!).

I love this sauce because it can be served on several different levels, from hearty and rustic to smooth and velvety (my favorite)!

Fresh Tomato Sauce

  • 2 cups cherry tomatoes (or other small tomato variety)
  • 1/4 onion
  • 2 garlic cloves
  • basil (small bunch)
  • olive oil
  • salt
  • pepper
  • 1/2 cup half-and-half (optional)
  • pasta of your choice

Fresh Tomato Sauce

Coat a saucepan generously with olive oil. Chop onion, basil, and garlic and place them in your saucepan along with tomatoes. Simmer over medium/low heat for 15-20 minutes.

Fresh Tomato Sauce

Fresh Tomato Sauce

Sauce is done when onion is translucent and tomato skins have burst. Serve now for a fresh, chunky, rustic pasta sauce. Or, let cool slightly and pour into a blender, blend to desired consistency. Return to saucepan and bring to a simmer.

IMG_6521

This is how creamy of the sauce looks, even before adding half-and-half. I went ahead and added the half-and-half for even more richness. Salt and pepper to taste. Bring on the pasta!

And, if you just can’t get tomato soup out of your mind after my soup rant, try diluting this sauce with a little bit of chicken broth and/or water to make a simple and delicious tomato soup!

Facebook // Etsy // Pinterest // Instagram // Twitter // Bloglovin’

Advertisements

10 thoughts on “Fresh Tomato Sauce

  1. Made this last night with tomatoes and basil from my garden. It was amazing- we did add some parmasean cheese. Anyone know if you can bottle this? I need something to do with all my tomatoes.

    Like

    1. So glad that you enjoyed it! I’m not familiar with actual canning, but you can definitely freeze fresh sauce! I make large batches and freeze small portions in mason jars or small freezer bags (I don’t add any cream to the sauce until I’m ready to use it). From what I’ve read, frozen sauce is best when used within 6 months. I’m not sure, I always use it long before that!

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s