How to Make the Best Homemade Tomato Sauce Ever

OCTOBER 2022

Yup, you read that right…BEST TOMATO SAUCE EVER. Frequenting the summers farmers market gave way to tons of experimenting in the kitchen which is how I came up with this iconic sauce. Follow it directly as written and you’ll see what I mean.

I’m calling this a pasta sauce since that’s how I typically eat it. I’ve also added it to salads and used it as a dip - the choice is yours.  

Ideally, you want fresh market tomatoes since they’re bigger and juicier. If those aren’t available to you, vine, heirloom, or red beefsteak tomatoes from the grocery store will do. I suggest using large tomatoes - instead of cherry/grape - for a smoother taste.

The OG recipe calls for zucchini. I wanted another veggie in there for texture and depth-of-flavour but not something that would overpower the tomatoes. Feel free to sub this for/add in bell peppers (except for green), eggplant (this will create a slightly spicier sauce), or any other veggie you love. Hope you enjoy!

Recipe

Prep time: 25mins

Cook time: 1h

Total time: 1h 25mins

 Ingredients (yields 4 servings):

-       5 large tomatoes

-       2 small zucchini (standard grocery store size)

-       2 large bulbs of garlic (yes, the entire bulbs - don’t skimp!)

-       1/3 cup extra virgin olive oil

-       1/2 lemon

-       Salt and pepper to taste

-       Large handful basil (optional)

 Directions:

1.     Preheat oven to 450F.

2.     Thoroughly rinse all veggies and set aside.

3.     Peel garlic. If garlic cloves are all the same size, leave as is. If they are uneven, slice into equal-size pieces.

4.     Add garlic to baking tray. If using multiple baking trays, ensure garlic is evenly split.

5.     Dice tomatoes and add to baking tray.

6.     Dice zucchini + any additional veggies. Add to baking tray.

7.     Pour olive oil over veggies. Massage with hands to ensure even distribution.

8.     Roast veggies for 50 mins, stirring at the halfway point (check to make sure nothing sticks to the sides of the trays).

9.     Turn off oven and leave veggies in for another 10 mins.

10.  Remove baking trays from oven. Gently mash veggies with a fork or potato masher, while adding in the lemon juice, salt and pepper. Toss in basil, if using, and mix in until slightly wilted. (The veggies should be easy to mash. If that is not the case, let sit in the hot oven for another 10-15 mins.)

11.  Serve and enjoy with pasta of choice.

Let me know down below if you try this! Be sure to tag me in your post on Instagram!