Quick Fresh Tomato Sauce Recipe (2024)

Rather than grate the tomatoes, immerse them for three to five minutes in a very hot bath and then watch the skins glide away from the tomatoes. Probably a lot cleaner and there's less waste.

I buy 60-80 plum tomatoes. Quarter, salt, lots of olive oil. Roast at 400 degrees for 2.5 hours, moving the tomatoes around. Using immersion blender or potato masher soften the mix and return to oven at 350 for another hour. Remove, mash some more. I store in 2 cup boxes (yield is about 5)in the freezer. Tweak the sauce depending on dish: ginger, onion, garlic and garam masala for indian dishes, sumac for a med touch, garlic for pasta sauce and eggplant Melanzane and many others.

Sorry Mr Tanis, but we all think we know the best way for this recipe, and I think it is a rustic, quick, fresh sauce: no tomato paste or long simmering please. Use very ripe heirloom/beefsteak tomatoes, chunk them into 1/2" or bigger pieces (the skins add flavor, nutrition and texture); briefly saute 1 clove garlic (at least)/2 pounds tomatoes in EVOO; add tomatoes and turn up the heat to high to reduce rapidly to half: 10 min max. Salt to taste. Basil is optional.

I’m a surgeon who operates on diverticulitis. Please be reassured that tomato seeds do NOT cause diverticulitis! Feel free to enjoy this recipe.

America's test kitchen abolished the idea that you discard tomato seeds as bitter. They found that the seeds and the jelly had the most taste of any part of the tomato. So leave them in and go for it...

Grating means you don't lose juice and pulp on the cutting board. With a box grater, using the largest tomatoes you can find (the size of your palm, if possible) makes grating easier and less dangerous to your fingers. Ripe "outdoor" tomatoes that are fairly firm means they won't turn to mush in your hand. Fresh ground black pepper added early contributes depth and complexity. A swirl of butter before tossing with pasta adds richness and body.

A 1/8 cup serving seems pretty small, which is how the nutritional information is set up. 1/4 cup seems the minimum possible, which would make it 10 servings, not 20. And that's for those who prefer minimal sauce.

Both skins and seeds DO make a sauce bitter...When I first moved to Italy 37 yrs ago, that was exactly what I read in Italy's premier cookbook magazine...and tomato seeds are not good for one's intestines, they can get caught in the diverticulum that everyone, starting in middle age, have in their intestines and can create an infection...Anyways a tomato mill will do the job in only a few minutes, of course it depends on how many tomatoes are to be processed...

Not sure if someone already mentioned this, but I scoop out the seeds and liquid over a small-holed colander placed in a bowl. The liquid goes through the colander and into the bowl, and the seeds get caught and can be discarded. I love this sauce!

I made this, just cut up the tomatoes and threw everything in the pan. Extra garlic, no bay leaf. Doubled the tomato paste by mistake, but it was perfect, and ready within about 30 minutes. I didn't even use good tomatoes, just beefsteaks from the grocery store, and the sauce was fantastic!

It takes 25-30 minutes for the sauce to reduce by half.

I enjoyed grating the tomatoes on the box grater. Cheap thrills, I guess.

I add freshly grated carrots to add a touch of sweetness

Nice method with the tomatoes - very easy. Tomato paste is key here because the fresh tomatoes alone are still a bit thin after 15 mins of reducing. This provided enough sauce for 4 adult servings - 1 lb of dry pasta.

Made this with home-grown San Marzano tomatoes. Instead of grating, I used my Cuisinart's julienne disk since I thought the grating disk was too small. This contained all the seeds and juices, which I used in the sauce. I added red pepper flakes and used a fresh Bay leaf. It took about 45 minutes to cook down, but completely worth it. This is the best and easiest sauce I've ever made!

Found myself licking the ladle clean after storing the sauce and felt like a comment must be warranted lol… used very ripe tomatoes from the garden and dried basil because that is all I had. Took about 25 minutes to reduce and thicken the sauce, as opposed to the 10-15 recommended. The sauce is bright, flavorful and tangy. This is a very simple recipe that relies on a few ingredients to produce big results. Very pleased with the results and look forward to adding this to the rotation.

Here in Northern California in November I still have tomatoes and basil in my garden (Green tomatoes can be brought inside to ripen). I couldn’t see the sense in grading to remove the seeds as science has proven, so I blanched to peel, then cut the tomatoes. Put them in a pan and voila! Alovely tomato sauce!

This sauce was flavorful and relatively easy, but I wouldn't call it "quick," as my tomatoes must have been watery. I do love David Tanis' recipes, however, and love his One Good Dish cookbook. And as Yotam O. memorably said in one of his cookbooks, "The Freezer Is Your Friend": I used to be skeptical of the freezer, but I have been pleasantly surprised by how flavorful food, sauces, and stocks still ate even after freezing.

Tomato seeds have lots of nutrition, so I always leave them in and it doesn't interfere with flavor or texture, not bitter at all. I personally like much more garlic and basil, and no tomato paste, which, to me, makes tomato sauce taste more bitter than the seeds do. Sometimes a bay leaf is nice, but in the summer I prefer not to use it. I boil the skins off when using fresh, but I really like Jovial brand whole tomatoes, they're sweet and make really good sauce.

I make it all the time and freeze it in small jars. I add a little extra tomato paste, extra basil and some fresh oregano, and of course extra garlic. I freeze with the garlic in the jar, but not the greens. It’s great.

I make this all the time. I love to add other flavor elements like onion, dried sweet pepper flakes, and roughly chopped garlic. When the sauce has reduced, I push it through a fine mesh strainer, put the solid bits in my dehydrator at about 140 degrees for a couple of days, and then grind the dried residue in my spice grinder. The result is an absolutely fabulous flavoring element.

Put quartered ripe tomatoes, whole garlic cloves, and quartered onions on a sheet pan. Add whole sprigs of rosemary, thyme and oregano on top. Drizzle everything well with olive oil. Add salt and pepper. Bake in 300 degree oven for a couple of hours to reduce the moisture. Remove the herb sprigs. Put everything into a heavy-bottomed pot and cook uncovered on stovetop to desired consistency; stir occasionally. Add chicken stock and red pepper flakes if desired. Puree it.

Thought my go-to easy recipe for tomato sauce came from Ferran Adria's Family Meal cookbook, an invaluable resource, but it's not there. Regardless, place a half dozen med tomatoes, a head of garlic w/ top lopped off, and a med onion on a sheet pan. Bake at 350º until the onion goes bubbly. Let it all cool. Skin the onion, halve, & toss that, the tomatoes, & the squeezed out garlic cloves into a blender. Purée. Add olive oil, salt & pepper to taste. Your done. Perfect base sauce for everything.

This is a wonderful way to make fresh sauce. Another, slightly different approach is to slice the fresh tomatoes in half and cook them (with basil and salt) until soft, about 15 to 30 minutes. Pour off the "tomato water" that accumulates in the pot. Puree the cooked tomatoes and run them through a food mill or sieve to remove the skins and seeds. You will end up with a bright red, incredibly fresh tasting sauce that is already fairly thick so needs very little additional cooking.

Great, but to lift the flavor a bit add a Parmesan rind to the sauce while simmering and just before it’s ready add a few god turns from the pepper mill and a handful of fresh chopped parsley.

I added sliced white mushrooms, used a variety of garden fresh tomatoes ( some yellow cherry). Delish!

Very tasty but I used a food mill and it made it really thin. Let it simmer for a long time and it didn’t thicken First put garlic and a shallot in olive oil, then all the tomatoes Used maybe a dozen tomatoes from the garden.

This recipe is simple and delicious. We tried the grating method but found it much easier for our second batch to simply roast the tomatoes at 450 for 20-25 minutes and then remove the skin. I used a stick blender when the sauce had cooked down to get the right consistency.

When grating cheese, tomatoes or mangoes, I use a Microplane glove from Amazon https://www.microplane.com/cut-resistant-glove. It really helps cut down on finger scrapes. I love this recipe - it is so easy to prepare, and since I have my own garden tomatoes, the taste is wonderful. I froze what sauce and tomatoes I did not use, and enjoyed them through the winter. Thank you Mr. Tanis, for another great recipe. You have helped me become a good cook!

Really easy and tasty. I did not remove the seeds, but I did remove the skins. Never thought of using a box grater, but it worked well with no waste. I added a bit more seasoning: season salt and pepper to my taste. I used many different varieties of tomatoes from my garden: heirloom (because they split) cherry, Roma... I left it chunky and froze what I didn't need. Perfect.