Your familiar with it.
The shame and disappointment as you crank open a jar of grocery store tomato sauce. Yes the label may look fancy, it may be called ‘quattro formaggio and basil’, and it may even be made in Italy. But it STILL tastes like garbage and I challenge to find me one that doesn’t.
Or perhaps you could just make this homemade marinara….bursting with fresh veggies, herbs, simmered to perfection. Sweet, with a bit of a kick, this tomato sauce is your perfect go-to sauce for everything your italiano heart desires.
Iv made it over 10 times so far and have finally perfected it to something you cant not adore.
Enjoy this killer sauce on:
- zucchini noodles (my fave)
- meatball subs
- in stuffed peppers
- chicken/eggplant parmesan
It comes out rustic and chunky, but if you like it smoother you can opt to pulverize it in the blender before serving.
I like to make a big batch on Sunday and keep it in the fridge for lunch for the next couple of days.
Tomato Sauce Recipe
- 5 fresh tomatoes
- 2 glugs olive oil
- 2 garlic cloves minced
- 1/4 cup diced onion
- 1/3 cup diced zucchini
- 1/4 cup diced red pepper
- 1/4 cup diced carrot
- 1/2 cup vegetable broth
- teaspoon dried basil
- teaspoon dried oregano
- teaspoon dried chili flakes
- tablespoon brown sugar
- 1 ounce of chocolate
- 1.5 tablespoons tomato paste (or ketchup works fine)
- salt and pepper to taste
- Place tomatoes in boiling hot water for 60 seconds, then shock under cold water briefly to remove skins with ease.
- On medium heat, cook onion and garlic in olive oil until fragrant (2-3 minutes)
- Add in all remaining vegetables but tomatoes , allowing them to soften for 4-5 minutes
- While veggies are cooking, slice tomatoes into small chunks and squeeze out seeds and excess juices into a bowl.
- Add chopped tomatoes into pan, followed by chicken stock
- Use spatula to squish squash tomatoes into smaller pieces
- Add all seasonings listed except salt and pepper and turn heat to medium-high until sauce reaches a steady boil
- Reduce heat to low and simmer for 30-40 minutes, stirring every 10 minutes or so
- When sauce is fully simmered, season to taste with salt and pepper.
Serve as is for rustic chunky sauce, or blend for a smoother texture.