Tomato Sauce

To the point
The recipe
Tomato Sauce
Pin
Print

Tomato Sauce

Recipe by Elena Fenoll
0.0 from 0 votes
Course: DressingCuisine: ItalianDifficulty: Easy
Persons

4

rations
Preparation time

45

minutes
Cooking time

45

minutes
Calories

75

kcal/ration
Total time

1

hour 

30

minutes

Dare to bring the freshness of the Mediterranean into your kitchen with this vibrant, homemade Tomato Sauce!
Overflowing with fresh honey tomatoes and aromatic spices, this flavorful sauce is the perfect partner for your favorite Italian dishes. Plus, with ingredients so readily available and simple steps to follow, who needs canned sauce? So, put on your favorite apron, turn on that playlist and dive into the world of home cooking.

With this recipe, whether for a family pizza, a romantic lasagna or simply pasta for one, you will undoubtedly achieve an authentic taste that will transport you directly to a small trattoria in Italy. Let's cook!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 1 kg Crushed tomatoes muchamiel

  • 3 Garlic cloves cut in small pieces

  • 1 c.p. teaspoon Thyme

  • 1 c.p. teaspoon basil

  • 1 c.p. teaspoon cumin powder

  • 1,5 c.p. teaspoon salt

  • 30 ml Extra virgin olive oil

Pasos

  • Crush the tomatoes in a blender at high speed.
  • Heat the olive oil in a skillet over medium heat until it begins to sizzle.
  • Add the garlic to the pan and fry until golden brown.
  • Add the crushed tomato, spices and salt to the pan. Mix everything with a wooden spoon.
  • Let the mixture reduce over high heat for about 45 minutes or until barely liquid, as shown in the photo. If the tomato jumps too much due to the heat, you can reduce the heat to medium or cover the pan with a suitable lid.
  • And that's it! Now you have a delicious tomato sauce ready to be used on pizzas, lasagna, meatballs or pasta.

Videoreceta

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 250g
  • Calories: 75kcal
If you are looking for 10

Key points of the recipe

  1. Tomato quality: Use fresh and good quality muchamiel tomatoes, as they are the base of the sauce and their flavor is crucial for the final result.
  2. Fire control: Maintain a balance in the cooking temperature; start at medium heat to sauté the garlic and then adjust between medium and high to reduce the sauce, avoiding too much splatter and ensuring a proper texture.
  3. Reduction time: Allow 45 minutes for the sauce to reduce and concentrate the flavors. Patience is key to achieving the desired consistency and depth of flavor.

Pairing with wine

Tomato sauce is one of the most versatile culinary preparations and is used as a base for a wide range of dishes, from pizzas and pastas to meat and fish. Due to its sweet and sour taste, it can be paired with a variety of wines.

A light and fruity red wine such as a Pinot Noir would be a safe choice to pair with the tomato sauce. This wine has the right amount of acidity to balance the tomato flavor, and its red fruit characteristic would complement well the herbs and spices in the sauce.

On the other hand, if you prefer a white wine, you could try a Chardonnay without barrel aging or malolactic fermentation. These wines tend to have good acidity and a fairly fruity flavor, which can complement the sweetness and acidity of the tomatoes.

Another option could include a dry, fruity rosé, which also has good acidity to counteract the flavor of the tomatoes and spices.

As for the pairings to avoid, it should be considered that tomato sauce does not pair well with very sweet wines. The sweetness of the wine can often intensify the acidity of the tomato, which could make for an overwhelming pairing.

In addition, heavier-grained, high alcohol red wines, such as Cabernet Sauvignon, can be too intense and can dull the flavor profile of the sauce.

Beer pairing

The tomato sauce has a strong and dominant personality, thanks to the acidity of the tomato and the umami flavor. For a beer pairing, I would recommend a Saison type beer.

Saisons are Belgian beers known for their spicy flavor and a bit of acidity, which can pair very well with the flavors of tomato sauce. In addition, its characteristic high carbonation can help cleanse the palate after each mouthful and enhance the herbal and garlicky flavors of the recipe.

Avoid pairings with beers that are too sweet or bitter, such as IPAs or stouts, as this could generate an unpleasant contrast with the acidity of the tomato and the intensity of the spices.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

You may be interested in
Other recipes with
  • Aceite de oliva virgen extra, Ajo, Albahaca, Comino en polvo, Sal, Tomate, Tomates muchamiel triturados, Tomillo
Other recipes that pair with
Picture of Elena Fenoll
Elena Fenoll
Soy Elena Fenoll, una apasionada de la cocina creativa y de aprovechamiento. Maestra de vocación y asistente virtual de profesión. Actualmente, me muevo entre estos dos mundos con tanta soltura como lo hago en la cocina.
Share this recipe
Scroll to Top