A few years ago I spent an entire weekend canning 20 pounds of Roma tomatoes from the farmer’s market.
With tomato season in its last weeks, I was doing everything I could to hold on to summer.
It was quite an undertaking peeling, deseeding, crushing and canning over a hot stove during a muggy September.
All that work seemed worth it when I first popped open a homemade jar of tomatoes on a frigid winter evening in January.
Since I can’t add more hours to the day or days to the week, having a stash of homemade canned tomatoes is just not realistic. With baby, blog and everything else, I can’t devote an entire weekend to canning.
Also, there is nothing wrong with store-bought canned tomatoes. They are full of flavor and incredibly versatile in all sorts of dishes.
I had this realization that I rarely make actual tomato sauce during tomato season. Tomatoes are either left raw in salads like a Caprese, or I slow-roast them.
It was time to change that, so I whipped up a batch of fresh tomato sauce using 2 pounds of ripe red Roma tomatoes.
How To Make Fresh Tomato Sauce
I started by scoring an X into the bottoms of the tomatoes and then putting them into boiling water for a minute. That made removing the skin easy.
I halved the tomatoes and scooped out the seeds. Then I roughly chopped the tomatoes.
Over medium high heat, I sautéed the tomatoes with olive oil, minced garlic and onions. The tomatoes fell apart. I used a potato masher to crush them into a barely chunky sauce.
Fresh tomato sauce is lighter in color and more delicate in flavor than one made from canned tomatoes.
Roma tomatoes are the base for the easy 7-ingredient fresh tomato sauce. Serve it with your favorite pasta shape from spaghetti to fusilli.
2 pounds Roma tomatoes
1 tablespoon olive oil
1 small white onion, roughly chopped
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
Bring a large saucepan of water to a boil. Score an X into the bottom end of each tomato. Boil the tomatoes for 1 minute and then transfer to a bowl of ice-cold water. Peel the tomatoes and halve them. Scoop out the seeds and roughly chop them.
Heat the oil in a large skillet over medium high heat. Sauté the onions until they start to soften, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the tomatoes, red pepper flakes, salt and pepper. Simmer the tomatoes for 20 minutes. Use the back of a wooden spoon or potato masher to smash the tomatoes.
Store in an airtight container in the refrigerator.