Summer Fresh! Homemade Tomato Pasta Sauce

Homemade pasta sauce is a world away from the jarred stuff. It’s bursting with fresh flavor, incredibly versatile, and surprisingly easy to make. This recipe uses the peak of summer’s bounty – juicy, ripe tomatoes – to create a vibrant sauce that complements any pasta dish.

Ingredients:

2 tablespoons olive oil

1 medium yellow onion, diced

4 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (adjust to taste)

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can diced tomatoes, undrained

1/2 cup dry white wine (optional)

1 bay leaf

Salt and freshly ground black pepper, to taste

Fresh basil leaves, chopped, for garnish (optional)

Directions:

1. Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onions and cook until softened and translucent, about 5 minutes. Stir in the garlic, oregano, and red pepper flakes. Cook for an additional minute, allowing the fragrances to bloom.

2. Deglaze with Wine (Optional): If using white wine, pour it into the pot and scrape up any browned bits from the bottom. Let the wine simmer for a minute or two, allowing the alcohol to cook off.

3. Add the Tomatoes: Add the crushed tomatoes, diced tomatoes with their juices, and bay leaf. Season generously with salt and pepper. Bring the sauce to a simmer, then reduce heat to low and let it simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the richer the flavor will become.

4. Taste and Adjust: After simmering, remove the bay leaf and taste the sauce. Adjust seasonings with additional salt, pepper, or a pinch of red pepper flakes if desired.

5. Serve and Enjoy: Toss the sauce with your favorite cooked pasta and garnish with fresh chopped basil (optional).

Tips:

Freshen Up Leftovers: Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if necessary to thin it out.

Customize Your Sauce: This recipe is a great base, feel free to personalize it! Add chopped vegetables like bell peppers, zucchini, or mushrooms while sautéing the onions. Stir in a pinch of crushed red pepper flakes for a spicier kick.

Make it Hearty: If you prefer a thicker sauce, you can simmer it for a longer time or puree some of the cooked tomatoes with an immersion blender before returning them to the pot.

Nutrition Facts (per serving, without pasta):

Calories: 120

Fat: 7g

Saturated Fat: 1.5g

Cholesterol: 0mg

Sodium: 320mg (depending on the type of canned tomatoes used)

Carbohydrates: 15g

Fiber: 2g

Sugar: 5g

Protein: 2g

Conclusion:

This fresh tomato pasta sauce is a crowd-pleaser, perfect for a quick weeknight dinner or a casual weekend gathering. It’s a fantastic way to showcase the delicious flavors of summer tomatoes and create a dish that’s both healthy and satisfying.

Fresh Tomato Pasta Sauce FAQs:

1. Can I use canned diced tomatoes with basil?

Yes, you can absolutely use canned diced tomatoes with basil in this recipe. They will already have some basil flavor incorporated, so you may want to adjust the amount of dried oregano you add.

2. What type of pasta pairs well with this sauce?

This sauce is versatile and goes well with a variety of pasta shapes. Short, stubby pastas like penne, rigatoni, or fusilli work well because they trap the sauce in their crevices. Longer, thinner pastas like spaghetti or fettuccine also work well, especially if you toss them with the sauce before plating.

3. Can I freeze leftover pasta sauce?

Absolutely! Leftover pasta sauce freezes beautifully. Let the sauce cool completely, then portion it out into freezer-safe containers. The sauce will keep for up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating.

4. My sauce tastes too acidic. How can I fix it?