Fast, Fresh Tomato Sauce


by: Josey

Finish this sauce with a little olive oil and use it as is or use it to build a more complex sauce. For example, you could cook some minced onion or shallot in olive oil with rosemary (or parsley, basil, or oregano) and garlic, then add the tomato sauce and simmer for 20 minutes. You could finish it with a spoonful of cream or sharpen it with a few drops of aged balsamic vinegar.


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serves: 2

2 1/2 pounds ripe tomatoes (preferably plum types, such as Roma or San Marzano, coarsely chopped if you have a food mill, peeled, seeded, and chopped if you don’t)

1 plump shallot (or 1/2 small onion, finely diced)

1 clove garlic slivered

sea salt and freshly ground pepper

1 tablespoon olive oil or more to taste

Nutrition Facts
Fast, Fresh Tomato Sauce

Servings Per Recipe: 2

Amount per Serving

Calories: 168

  • Total Fat: 7.9 g
  •     Saturated Fat: 1.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 29.4 mg
  • Total Carbs: 23.4 g
  •     Dietary Fiber: 6.8 g
  •     Sugars: 14.9 g
  • Protein: 5.2 g

how is this calculated?

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1.  Put the tomatoes in a heavy pan with the shallot and garlic. Cover and cook over medium-high heat. The tomatoes should yield their juices right away, but keep an eye on the pan and add a few tablespoons of water if it becomes dry. Once the tomatoes have thoroughly broken down, after about 20 minutes, pass them through a food mill to get rid of the skins and seeds. Return the pot to the stove and cook over low heat, stirring frequently, until it’s as thick as you want. Season with salt and pepper to taste and stir in the oil.

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