Fresh Tomato Sauce

When summer tomatoes start popping up, we always find ourselves with too many than we know what to do with. Not a bad boat to find ourselves in, we know! We could make gazpacho, homemade salsa, a tomato galette... our options are truly endless. One of our absolute favorite ways to go, though, is to turn all our bright red and plump tomatoes into a super fresh tomato sauce. Try this recipe, and you'll see why—you may never go back to the jarred stuff. 

We recommend using plum tomatoes for this sauce because they aren't as watery as most tomatoes—it's why they are known as THE sauce tomato. Really, though, use whatever you've got—If you love the type of tomato that you use, then you'll love the sauce that's made with them!

The best part about this sauce is that it's simple to make with no fussy blanching or peeling of skin involved. It's the type of sauce that when the pasta craving hits, you can have it on the table 30 minutes later for an easy weeknight dinner. As far as simmering the tomatoes goes, you can take it as far as you want. Once the tomatoes start to break down it will already have developed good flavor. Leave it looser for a really fast sauce or keep them simmering until it turns into a perfect jammy situation that you'll want to put over everything. Fry up some eggs in it, serve it over toast, with steamed mussels, or just about anything else! If you're keeping it traditional, this recipe yields enough sauce for about one pound of pasta. 

Have you made this yet? Let us know how it went in the comments below!