Fresh Tomato Sauce II


Preparation info

  • Difficulty


  • Makes about

    3 cups

    to a pound of pasta

Appears in

At the end of the season, I buy as many plum tomatoes as I can fit in my freezer because if you rinse your tomatoes, freeze them in a single-layer on cookie sheets, then transfer them to plastic bags, you can “save summer” for up to six months. When you plan to use “fresh” tomatoes out of season, just run one at a time under hot water (be careful not to burn your hands) until the skin bursts, then place them into a bowl to defrost. When they defrost, just use your fingers to remove the skin and to squeeze the tomatoes for your sauce.

You can also extend your season by making basil cubes for use during the winter. Place washed and drained basil leaves with just enough water necessary to puree them in a blender. Turn this puree into ice cube trays and freeze for future use.


  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, coarsely chopped
  • 4 large cloves garlic, cut into thin slices
  • 15 plum tomatoes, fresh or frozen and defrosted, peeled and coarsely chopped or squeezed by hand or in a processor, juices reserved
  • 5 leaves fresh basil or 2 basilice cubes
  • Sea salt and pepper, to taste


Heat the oil in a large skillet over medium-high heat. Add the remaining ingredients and stir to mix. Cover and bring to a medium boil, then lower the heat to medium and cook, stirring occasionally, for about 15 minutes or until the sauce is reduced by about half. Taste for seasonings.