fresh tomato sauce with roma tomatoes Roma tomato sauce recipe

Hello everyone! Let me tell you, if you are still buying those dusty jars of pasta sauce from the supermarket, you are really missing out. Have you seen the prices lately? So expensive! And honestly, those bottled sauces have so much salt and preservatives that you can't even taste the actual fruit. Whenever I go to the market and see a big sale on fresh Roma tomatoes, I buy two or three big bags. There is absolutely nothing that compares to the smell of fresh tomatoes and garlic simmering on your stove. It makes the whole house feel warm and full of love. My children and grandchildren always know when I am making my special sauce because they can smell it from the driveway! Fresh Roma tomatoes are the best choice because they are very meaty and don't have too much water, which means you get a thick, rich sauce without having to wait all day for it to cook down. Let me share with you how I make these delicious sauces so you can feed your family something healthy and homemade.

The Secret to the Perfect Balanced Roma Tomato Sauce

To get that really authentic flavor, you have to start with the best ingredients. If the tomatoes are bright red and feel heavy in your hand, you know the sauce will be sweet and delicious. This recipe is wonderful because it balances the natural acidity of the tomato with just the right amount of herbs. It is simple, but the flavor is very deep. You don't need fancy machines, just a good pan and a little bit of patience. Your family will think you spent all day in the kitchen, but really, it is very straightforward once you know the steps!

Ingredients:

• 10 to 12 large, ripe Roma tomatoes
• 4 cloves of garlic, smashed and minced fine
• 1 medium yellow onion, diced very small
• 3 tablespoons of good quality olive oil
• A handful of fresh basil leaves, torn by hand
• 1 teaspoon of sea salt
• Half a teaspoon of black pepper
• A small pinch of sugar (this is the secret to balance the sour taste!)

Instructions:

First, you must prepare the tomatoes. Bring a pot of water to a boil. Make a tiny "X" cut on the bottom of each tomato and drop them in the boiling water for only 30 to 60 seconds. Take them out and put them in cold water. See? The skin peels right off! Chop the peeled tomatoes into small cubes. Next, heat your olive oil in a big pan over medium heat. Fry the onions until they are soft and clear, then add the garlic. Be careful not to burn the garlic or it will taste bitter! Pour in your chopped tomatoes and all the juice. Add the salt, pepper, and that little pinch of sugar. Let it bubble gently on low heat for about 25 to 30 minutes. Use your wooden spoon to mash the bigger chunks. Right before you turn off the stove, stir in the fresh basil. The heat from the sauce will release the basil's perfume. It is so good!

Easy Homemade Savory Tomato Base

Now, if you are very busy but still want that homemade taste, this version is for you. It is very easy and focuses on bringing out the natural savory notes of the Roma tomato. I like to make a double batch of this and keep some in the freezer. That way, even on a busy Monday night, I can just boil some noodles and have a healthy dinner ready in minutes. It is much better for your body than the salty stuff from a can, and your wallet will be happy too because Roma tomatoes are usually very affordable!

Ingredients:

• 3 pounds of fresh Roma tomatoes
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of tomato paste (for extra richness)
• 1 teaspoon of dried oregano
• 1/2 teaspoon of red pepper flakes (if you like a little heat!)
• 2 teaspoons of balsamic vinegar
• Salt and pepper to taste

Instructions:

For this easy version, you don't even have to peel the tomatoes if you don't want to! Just dice them up very finely. In a heavy pot, heat the olive oil and add the tomato paste. Stir the paste in the oil for a minute to "wake up" the flavor. Add all your diced tomatoes and the dried oregano. If you like it a little bit spicy like I do, toss in the red pepper flakes now. Turn the heat down to low and let it simmer uncovered. We want the water to evaporate so the sauce gets thick and concentrated. Stir it every few minutes so it doesn't stick to the bottom. After about 40 minutes, the sauce should look dark red and thick. Stir in the balsamic vinegar at the very end—this gives it a "fancy" taste that everyone will notice. Season with salt and pepper until it tastes just right to you. Pour this over your favorite pasta and enjoy a meal made with real ingredients!

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