Fresh & Light Tomato Sauce 

In our family we are very serious about our tomato sauce. We like it smooth, and hate sweet sauces with added sugar or too much tomato paste. Here's five ways to make tomato sauce. There's a light fresh version, some shortcuts, and a traditional hearty rich Italian sauce with meatballs and sausage.

Ingredients:

  • 2 lbs (about 8-10) fresh Roma tomatoes, peeled and seeded

  • 2 tbsp extra virgin olive oil

  • Optional 1-2 tbsp of butter

  • ½ -1 tbsp Italian herbs

  • Note: No kidding use Pensey’s Italian Herbs

  • 2-3 garlic cloves, minced

  • 1 shallot, finely chopped

  • ¼ cup of white dry vermouth 

  • Salt and freshly ground black pepper, to taste

  • Fresh basil leaves, torn (about 6-8 leaves)

  • A squirt or tomato paste (only if the sauce is very acidity)

  • Freshly grated Parmesan cheese

  • Optional: ¼ cup chicken stock

Instructions:

Prepare the Tomatoes:

  1. Bring a large pot of water to a boil. Score a small "X" on the bottom of each tomato. Blanch the tomatoes in boiling water for about 30 seconds, then transfer them to an ice bath to cool.

  2. Peel the tomatoes, core the tomatoes (remove the seeds and cut off the eyes), then chop them into small pieces.

Cook the Sauce:

  1. In a large pan, heat the olive oil over medium heat.

  2. Add the chopped garlic and onion, and the Italian herbs sautéing them gently until translucent but not browned, about 4-5 minutes.

  3. Deglaze with vermouth and cook down to a couple of Tbsp

  4. Add the tomatoes, season with salt, pepper

  5. Stir in the fresh basil leaves and allow the sauce to simmer uncovered for about 30-45 minutes until the oil rises to the top, stirring occasionally. The sauce should thicken slightly.

  6. Add salt and pepper to taste

  7. Optional: As the sauce cooks it will reduce, I add water or chicken stock to offset 

Adjustments

  • If the sauce is too sweet add a splash of vermouth toward the end of cooking.

  • If it’s weak add a squirt of tomato paste

Serve: Use this sauce immediately with your favorite pasta, or store it in the refrigerator for up to 3 days.