Homemade Tomato Sauce Recipe
This homemade tomato sauce recipe is an easy guide to a basic and savory sauce that fits all types of dishes— from pasta and meatballs to baked cod, and even to Salisbury steak. It’s so versatile!
Servings: 2 cups
- 25 oz fresh tomato
- 3 tsp garlic minced
- 4 oz onion chopped
- 2 tsp paprika
- 3 tbsp Hunt’s tomato paste
- 3 tbsp olive oil
Prepare the tomatoes:- If you’re using fresh tomatoes: Peel and chop them into small chunks, or run them through a blender until they form a thick purée.- If you’re using whole peeled/canned tomatoes: Put them straight into the blender to mash into a purée.
Heat olive oil in a pot over medium heat. Sauté onion and garlic for 5 minutes until soft.
Add tomatoes, Hunt's tomato paste, and paprika. Bring the pot to a boil. Reduce to a simmer right after.
Allow simmering for 15 minutes.
Remove from heat. Strain the tomato sauce with a mesh strainer/sieve, using a spatula to press solid components through the sieve until they're mashed down to a smooth and silky sauce.
Use right away as a condiment or an ingredient for your dishes.
- To preserve the leftovers for later use, simply let the sauce cool down to room temperature and transfer it into freezer containers such as glass jars with lids (remembering to leave an inch of space at the top for expansion).
- If refrigerated, tomato sauce is edible within three days; if frozen, the expiry period will be three months.
Serving: 1cup | Calories: 311kcal | Carbohydrates: 27g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Sodium: 41mg | Potassium: 1219mg | Fiber: 7g | Sugar: 15g | Vitamin A: 3941IU | Vitamin C: 57mg | Calcium: 57mg | Iron: 6mg