Fresh Tomato and Basil Sauce: The Simple Goodness That Tastes Like Home!
Homemade Italian Comfort Food: A Flavor Hug
Food lovers, today I take you straight to the heart of Italian cuisine with a timeless classic that tastes of sun, summer, and grandma: fresh tomato and basil sauce! This condiment is the quintessence of simplicity that turns into pure magic for the palate. You know that aroma that fills the kitchen when fresh tomato simmers slowly with garlic and basil?
That’s the smell of happiness, a true flavor hug that instantly takes us back to childhood. This sauce is the perfect base for a plate of al dente spaghetti, to dress a homemade pizza, or to prepare delicious bruschetta. You don’t need to be a starred chef to prepare it; trust me, with a few fresh ingredients and a bit of patience, you’ll bring a piece of Italy to the table that will win everyone over
The Magic Lies in the Simplicity of Fresh Ingredients.
The real secret of a fresh tomato and basil sauce that makes a difference is in the quality of the ingredients. Forget industrial sauces and concentrates: here the stars are fresh tomatoes, just ripe enough and as juicy as can be.
Fragrant garlic that sizzles in extra virgin olive oil, a generous bunch of fresh basil with an intense aroma, a pinch of salt to enhance the flavors, and, if you like, a grind of black pepper for a touch of zest.
Sometimes I also add a pinch of sugar to balance the acidity of the tomato, but the real magic touch is the slow and gentle cooking that allows the flavors to blend and release all their goodness. Don’t rush it, let the sauce ‘pippiare’ (simmer gently) on the fire, and your kitchen will fill with an aroma that will make your mouth water just by smelling it!
Below are more delicious sauces:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 108.80 (Kcal)
- Carbohydrates 9.02 (g) of which sugars 5.33 (g)
- Proteins 2.13 (g)
- Fat 8.22 (g) of which saturated 1.17 (g)of which unsaturated 0.27 (g)
- Fibers 2.37 (g)
- Sodium 203.30 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs tomatoes (San Marzano or Cuori di bue)
- 2 cloves garlic
- 5 tablespoons extra virgin olive oil
- 1 bunch basil (fresh, 20/30 leaves)
- to taste salt
- to taste black pepper (ground)
- 1/2 teaspoon sugar (optional)
Tools
- Pot Lagostina Every Pot Ø 18 cm in Stainless Steel 18/10 with Lagoseal Plus Bottom, Satin Exterior and Wide Handles, Suitable for All Heat Sources, Including Induction
- Knives MasterChef Knife Set with Universal Block, Knife Block with Sharp Blade for Bread, Meat, Vegetables and More, Stainless Steel, Heat Proof, Black Handles, 5 Pieces, Black
Steps
Prepare the tomatoes: Wash the tomatoes thoroughly. You can choose whether to peel them or not. If you prefer a smoother sauce, you can make a cross-cut on the base of each tomato, scald them in boiling water for about 30 seconds, drain them, and run them under cold water to make peeling easier. Then cut them into pieces or wedges, removing the hard stem part. If you prefer a more rustic sauce, you can simply cut them into pieces.
Sauté the garlic: In a large pot or a thick-bottomed pan, pour the extra virgin olive oil and heat it over low heat. Add the whole garlic cloves (which you can remove at the end of cooking for a milder flavor) or finely chopped, depending on your taste. Sauté gently for a minute until they become slightly golden and fragrant, being careful not to burn them. Add the tomatoes: Pour the chopped tomatoes into the pot. Add a pinch of salt and, if using, the half teaspoon of sugar. Mix well.
Cook the sauce: Reduce the heat to the minimum, cover the pot with a lid, and let the sauce cook slowly for at least 45-60 minutes. Stir occasionally to prevent sticking to the bottom and to check consistency. If the sauce gets too dry, you can add a ladle of hot water.
Flavor with basil: At the end of cooking, when the sauce has thickened and reached the desired consistency, turn off the heat. Add plenty of fresh basil, hand-torn (not cut with a knife to avoid oxidation). Stir gently to release all the basil’s aroma.
Adjust salt and pepper: Taste the sauce and adjust with salt and freshly ground black pepper according to your taste.
Let it rest (optional): If you have time, you can let the sauce rest for a few minutes before dressing the pasta. This will allow the flavors to meld even better.
Storage, notes, tips, variations, for a perfect fresh tomato and basil sauce
Even though it’s perfect in its simplicity, here are some ideas to give an extra touch to your sauce:
A chili pepper: for a spicy touch that never hurts.
Taggiasca olives: for a more Mediterranean and flavorful taste.
Capers: for a salty and slightly tangy note.
A bit of oregano or thyme: for an extra aromatic fragrance.
A bay leaf: to be removed at the end of cooking for a delicate aroma.
FAQ (Questions and Answers)
What is the secret to a perfect fresh tomato and basil sauce?
Quality of tomatoes: Use ripe and flavorful tomatoes for the best results.
Slow cooking: Slow cooking is essential for a sweet and flavorful sauce.
Fresh basil: Add the basil only at the end of cooking to preserve its aroma.
Don’t burn the garlic: Burnt garlic makes the sauce bitter.
Always taste: Taste the sauce during cooking to adjust salt and other seasonings.
