The BEST TOMATO SAUCE RECIPE We've Ever Made... But Is It Worth It?

Ingredients

• 2 pounds Cherry Tomatoes (washed, stems removed, halved)
• 2 tablespoons Olive Oil (extra‑virgin, for cooking)
• 1 teaspoon Salt (kosher or sea salt)
• 0.5 teaspoon Black Pepper (freshly ground, optional)
• 0.25 cup Fresh Basil (chopped, optional for serving)

Instructions

1. Prepare the tomatoes

   Rinse the cherry tomatoes under cold water, remove stems, and cut each tomato in half.

   Time: PT5M

2. Soften the tomatoes

   Heat the olive oil in a large pot over medium heat. Add the halved tomatoes and sprinkle with salt. Cook, stirring occasionally, until the tomatoes burst and become very soft, about 20 minutes.

   Time: PT20M

   Temperature: Medium heat

3. Blend for the bright sauce

   Transfer half of the cooked tomatoes (including their juices) to a blender. Blend on high until completely smooth, about 30 seconds. Return the puree to the pot and season with black pepper and additional salt if needed.

   Time: PT5M

4. Simmer for the classic deep‑red sauce

   Leave the remaining half of the softened tomatoes in the pot. Reduce the heat to low and let them simmer, stirring occasionally, for another 15‑20 minutes until the mixture thickens and turns a deep red color. Mash with the wooden spoon for a slightly chunky texture, then season with black pepper and more salt to taste.

   Time: PT15M

   Temperature: Low heat

5. Final seasoning and optional herb

   Stir in the chopped fresh basil (if using) just before removing the sauces from heat. Let both sauces sit for a couple of minutes to let flavors meld.

   Time: PT2M

6. Serve or store

   Use the bright blended sauce immediately with spaghetti (add sauce 4 minutes before pasta is al dente). Use the deep‑red cooked sauce for risotto pomodoro or let it cool completely and serve cold with stale bread as papal pomodoro.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

15 g

Fat

2 g

Fiber

2 g