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Recipe by Dvora Sorotzkin

Classic Tomato Sauce

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Classic Tomato Sauce
Parve Parve
Easy Easy
12 Servings
Allergens

No Allergens specified

1 Hour, 10 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan - Low Fat - Low Carb - No Refined Sugar

For the real-deal version of pasta sauce, try this. It won’t disappoint.

Ingredients

Main ingredients

  • 4 and 1/2 pounds (2 kilograms) ripe tomatoes (about 10 medium-sized tomatoes)

  • 1 whole head garlic, separated into cloves

  • 1 bunch fresh basil, leaves only, chopped

  • 1–2 tablespoons Gefen Olive Oil, or to taste

Directions

Prepare the Tomato Sauce

1.

Coarsely chop the tomatoes and place them in a pot. Add garlic cloves, basil, olive oil, and salt. Bring to a boil. Stir, pressing down on the tomatoes to release the juice. Continue cooking over medium heat for 45–60 minutes, stirring occasionally with a wooden spoon to prevent it from burning.

2.

Taste and adjust seasonings. If the tomatoes aren’t that sweet, you might want to add some sugar.

3.

Blend the sauce with an immersion blender until smooth. If you prefer it somewhat chunky, you can blend only partway. Combine with cooked pasta. Garnish with fresh basil, if desired.

Notes:

I like the texture of this sauce with the tomato peels, but if you like a smoother sauce, you can peel the tomatoes before chopping them or, alternatively, strain the finished sauce before or after blending it.

Credits

Props and Styling by Anat Lebel
Photography by Boaz Lavi

Recipe tags

homemade pasta sauce tomato sauce tomatoes
Classic Tomato Sauce

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