Roma Tomato Sauce

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My neighbor was gracious enough to give us some of his extra Roma Tomatoes. I decided to take us on a quick trip to Italy and make some tomato sauce from the fresh tomatoes. There is nothing better than a nice, fresh tomato sauce to put over some pasta. This recipe is very simple, yet tasty. Please enjoy!

Prep Time10 mins

Cook Time2 hrs 30 mins

Total Time2 hrs 40 mins

Course: Lunch, Main Course

Cuisine: American, Italian, Mediterranean

Keyword: easy, Italian, Pasta, Sauce, Spaghetti, Tomato

Servings: people

Calories: 133kcal

Cost: $10

Equipment

Stock pot or Dutch Oven
Knife
Chopping block/pad
Immersion Blender or Food Processor/Blender

Ingredients

10 to 12 roma or vine ripened tomatoes
1 large onion
3 large cloves of fresh garlic
16 oz vegetable stock (Meatless) or chicken stock
2 tbsp dried oregano
2 tbsp onion powder (to enhance flavor)
1 tbsp sugar
1/4 cup red or white wine of choice
2 teaspoon salt
1 teaspoon ground black pepper
1/4 cup olive oil
3 or 4 leaves of fresh basil

Instructions

Chop your tomatoes into 1 inch pieces. You can leave the peels on as we will be using an immersion blender or food processor later in the process.
In a dutch oven or stock pot, pour in your olive oil and heat pot.
Chop your onion and add to the pot and sautee until onions are translucent.
Add your salt, pepper, oregano, onion powder and sautee with your onions for about 3 minutes.
Mince your cloves of garlic and add to the top of the onions. Make sure to not burn your garlic. Cook for about a minute or so until garlic is fragrant.
Pour the 1/4 cup of white or red wine into the onion/garlic mixture and deglaze the bottom of the pot.
Next, add your vegetable or chicken stock to the pot.
Next, add your diced roma tomatoes to the pot.
Lastly, pour your sugar over the top of the tomatoes and bring the mixture to a gentle boil on low heat.
Cook the tomatoes for about 2.5 hours and keep stirring the mixture every so often. The tomatoes will soften and start to break down. Make sure your sauce is not sticking or scorching on the bottom, otherwise that flavor will not be pleasant.
After 2.5 hours of cooking, turn of the heat and let the mixture cool for about 10 to 15 minutes.
Before you go to the immersion blender, add about 3 to 4 leaves of basil to your mixture at this point.
Once mixture has cooled, get out your immersion blender and blend your sauce until it's thick and smooth! If you do not have an immersion blender, carefully transfer your sauce to a food processor or regular blender and blend until smooth and thick.
I decided at this point to fry up some onions, garlic and ground beef in a separate skikllet and add to my sauce to make it more of a Bolognese sauce. You certainly do not have to do this and can leave it completely meatless if you would like. It's just a nice variation.
NOTE: Make sure to taste your sauce during the cooking process to make sure it has enough flavor (ie..you taste the salt, garlic, onions, etc.) Feel free to salt and pepper to your taste.
Boil some pasta and enjoy your fresh sauce!

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