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Fresh Tomato Basil Sauce
Reviews:
September 17, 2011

My husband & I went a bit crazy with the tomato plants this year and suddenly we had about 15 tomatoes of varying sizes & varieties just sitting around waiting to rot. I decided to act quickly and make some fresh tomato sauce. I picked this recipe since we have loads of fresh basil in the garden as well. I worried this recipe was too simple and the end product would taste like watery raw tomatoes over pasta. I'm happy to report my worries were unfounded. This sauce turned out LOVELY -- so delicious. I sauteed half a softball sized sweet onion and five cloves of garlic in olive oil and added to the tomatoes in the pot (which I first blanched to remove skins, cored & then mashed with a potato masher). I added approx. 1/4 cup of chopped basil leaves plus salt & pepper & a few quick dashes of dried oregano. I can't get over how sweet this sauce is when I never added sugar! It has such a complex flavor with so few ingredients and so little effort that I cannot for the LIFE of me understand how the jarred sauces get it so wrong! This could be eaten as marinara sauce or tomato soup -- because honestly it would be fantastic either way. I did thicken it a bit with a mixture of about a tablespoon and a half of corn starch and some cool water whisked together, then added a bit at a time until the sauce was the desired thickness. This is a great recipe. I shall never fear an overabundance of tomatoes again. :)

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