Basic Tomato Sauce

Michael Symon's Fresh Tomato Sauce

  • 1/4 cup Olive Oil
  • 1 small Onion (small dice)
  • 3 Garlic cloves (minced)
  • 5 pounds Vine-Ripened Tomatoes (9 cups; quartered)
  • 1 tablespoon Kosher Salt
  • Basil (roughly chopped; to garnish)
step-by-step directions
step-by-step directions
  • Bring a large pot of water to a boil; meanwhile, prepare a large bowl of ice water. With a paring knife, core the tomatoes, and score an X on the bottoms. Working in batches, carefully lower the tomatoes into the boiling water. When the skins begin to split (anywhere from 5 to 30 seconds), use a slotted spoon to transfer the tomatoes in to the ice water.
  • When the tomatoes are cool, remove the skins (use a paring knife, if necessary), and discard. Halve the tomatoes then remove the seeds with a spoon, and discard. Next roughly chop the tomatoes.
  • Heat a large dutch oven or heavy bottomed, non-reactive pot over medium heat. Add the olive oil along with the onion and garlic with a pinch of salt. Cook, stirring occasionally for about 5 minutes, until the onions/garlic soften and become aromatic.
  • Next add in your chopped tomatoes with another pinch of salt and bring the mixture to a gentle boil. Mash the tomatoes down as they cook, using a potato masher. Reduce the heat to medium low and simmer for 1 1/2 hours, continuing to stir and mash as necessary.
  • Serve with pasta and garnish with basil.

Watch how its made

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Michael Symon's Fresh Tomato Sauce

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