So You’re Craving Something Tasty But Too Lazy to Spend Forever in the Kitchen, Huh? Same

You’re in luck, my hungry friend. Let’s whip up some homemade tomato sauce that won’t have you chained to the stove for hours. It’s easy, it’s fresh, and it’ll make your kitchen smell like a pure Italian dream. So roll up your sleeves and let’s get saucy!

Why This Recipe is Awesome

Let’s be real for a second. If you can operate a knife without chopping off a fingertip and can remember to turn on the stove, you can make this sauce. It’s idiot-proof, even I didn’t mess it up, which says a lot. Plus, it’s jam-packed with flavor and has none of those questionable additives you find in store-bought versions. You know the ones— half-mysterious ingredients that look like they were born in a chemistry lab. This sauce is pure, and it’s gonna make your pasta dance with joy!

Ingredients You’ll Need

Grab these fresh ingredients, and let’s make some magic happen.

• 1 kg ripe tomatoes – plum or Roma are my faves. No sad-looking tomatoes allowed here
• 1 medium onion – because what’s life without a little onion drama
• 2 cloves garlic – a must for that aromatic soulfulness
• 2 tablespoons olive oil – because we’re classy like that
• 1 bay leaf – aka the secret leaf that adds glamour
• Salt to taste – add it like you mean it
• Ground black pepper to taste – just enough to give it a personality
• A pinch of sugar (optional) – to tame the acidity, or to keep things sweet
• Fresh or dried oregano to taste – because your sauce needs that Italian flair

Step-by-Step Instructions

Alright, let’s roll up our sleeves and get busy with this magical concoction. Follow these steps, and you’ll be feasting in no time.

1. Wash those tomatoes well under cold water. You don’t want any mystery dirt in your sauce
2. Cut a small X on the bottom of each tomato. This is how you say, ‘Get ready to be peeled’
3. Blanch the tomatoes in boiling water for 30 seconds. You heard me, just 30 seconds. Then, plunge them into cold water like they’re at a chilly pool party
4. Peel the tomatoes and chop them into medium-sized cubes. This is not an Olympic event, so no need for uniform cubes
5. In a large pot, heat the olive oil over medium heat. Just enough to make it the party starter
6. Add the finely chopped onion and sauté it until it’s soft and translucent. This is where the magic begins
7. Toss in the minced garlic and cook for another minute. It’ll smell divine, I promise
8. Add the chopped tomatoes to the pot along with the bay leaf, salt, black pepper, and the optional sugar
9. Cook on medium-low heat for about 20 minutes. Stir occasionally and let those flavors get to know each other
10. (Optional) Use an immersion blender to give your sauce a smoother texture if you’re feeling fancy
11. For an intense flavor boost, add a teaspoon of balsamic vinegar right before you turn off the heat. It’s like the cherry on top
12. Remove from heat, take out the bay leaf, and get ready to savor your creations

Common Mistakes to Avoid

Let’s make sure you don’t fall into any rookie traps while you’re channeling your inner chef.

• Thinking you can skip the peeling: If you do, your sauce will look like a chunky nightmare. No one wants that.
• Overcooking the garlic: It can go from delicious to burnt faster than your friend can finish a pizza.
• Using sad tomatoes: Seriously, you wouldn’t show up at a party in sweatpants, so why let your sauce use flavorless tomatoes?

Alternatives & Substitutions

Not feeling some of the ingredients? No worries, this sauce is super flexible.

• Olive oil: You can use canola or any neutral oil, but who are we kidding? Olive oil is the star here!
• Onion: Shallots or leeks can strut in if they are feeling confident.
• Oregano: If you can find fresh oregano, it can make your sauce sing directly from an Italian opera. But go ahead and use dried if you’re in a pinch.
• This sauce loves friends: Add crushed red pepper for spice or diced bell peppers for sweetness. Get creative with your culinary flair!

FAQ (Frequently Asked Questions)

Can I use canned tomatoes instead of fresh?
Absolutely! Just know that you might not get that garden-fresh vibe. Canned tomatoes are the reliable friends of the sauce world.

Do I have to use a bay leaf?
Well, it adds a little elegance to your sauce. But if you don’t have it, don’t panic. Just know it’s missing out on a good time.

What if my sauce is too acidic?
Add a pinch more sugar. This helps to balance everything out, just like you balance your wine and cheese.

Can I freeze this sauce?
Yes, you can! It freezes beautifully. Just make sure it’s cooled down first. No hot sauce explosions in your freezer, please!

How long can this sauce last in the fridge?
Ideally up to a week, but let’s be honest, it won’t last that long. You’ll want to devour it first.

Can I use margarine instead of butter?
Well, technically yes, but why hurt your soul like that? Just stick with the good stuff.

What do I serve this sauce on?
All the carbs! Pasta, pizza, or even as a dip for bread. Sky’s the limit.

Final Thoughts

There you have it! Homemade tomato sauce that will make you think you’re a master chef. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Remember, the best part is that every spoonful of your sauce comes with a side of satisfaction. So put on your favorite playlist, pour yourself a little vino, and get ready for a saucy culinary adventure. Happy cooking!

Homemade Tomato Sauce

---

• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A quick and easy homemade tomato sauce that’s fresh, flavorful, and free from mysterious additives.

---

Ingredients

Scale 1x2x3x

• 1 kg ripe tomatoes (plum or Roma)
• 1 medium onion
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 bay leaf
• Salt to taste
• Ground black pepper to taste
• A pinch of sugar (optional)
• Fresh or dried oregano to taste

---

Instructions

1. Wash the tomatoes well under cold water.
2. Cut a small X on the bottom of each tomato.
3. Blanch the tomatoes in boiling water for 30 seconds, then plunge them into cold water.
4. Peel the tomatoes and chop them into medium-sized cubes.
5. In a large pot, heat the olive oil over medium heat.
6. Add the finely chopped onion and sauté until soft and translucent.
7. Toss in the minced garlic and cook for another minute.
8. Add the chopped tomatoes to the pot along with the bay leaf, salt, black pepper, and optional sugar.
9. Cook on medium-low heat for about 20 minutes, stirring occasionally.
10. (Optional) Use an immersion blender for a smoother texture.
11. Add a teaspoon of balsamic vinegar before turning off the heat.
12. Remove from heat and take out the bay leaf.

Notes

This sauce can be frozen and lasts up to a week in the fridge.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 120
• Sugar: 3g
• Sodium: 200mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg

Keywords: tomato sauce, homemade sauce, Italian cooking