Homemade tomato sauce – 3 variants (herbs, four cheeses, rosé)

Ingredients

• 1 piece Onion (large, peeled and sliced)
• 3 tbsp Olive oil (extra virgin)
• 2 kg Canned Roma tomatoes (drained, diced)
• 3 cloves Garlic (whole, not minced)
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 1 tsp Sugar (to balance acidity)
• 2 tbsp Fresh chives (chopped)
• 1 tsp Fresh thyme (chopped)
• 2 tbsp Fresh basil (chopped)
• 1 tsp Fresh rosemary (chopped)
• 1 tsp Fresh oregano (chopped)
• 1 tbsp Fresh parsley (chopped)
• 75 g Italian cheese blend (parmesan, mozzarella, provolone, pecorino) (grated)
• 100 ml 15% fat liquid cream
• 1 tsp Dried parsley (if no fresh parsley)

Instructions

1. Prepare the vegetables

   Slice the onion, dice the tomatoes and leave the garlic cloves whole. Roughly chop the fresh herbs (chives, thyme, basil, rosemary, oregano, parsley).

   Time: PT10M

2. Sauté the onion

   Heat 3 tbsp olive oil in the pot over medium heat. Add the sliced onion and cook 10 minutes, stirring until translucent.

   Time: PT10M

   Temperature: medium heat

3. Simmer tomatoes and garlic

   Add the diced tomatoes and whole garlic cloves to the pot. Salt, pepper, cover and simmer 20 minutes, stirring occasionally until the tomatoes soften.

   Time: PT20M

   Temperature: low heat

4. Blend and adjust seasoning

   Remove the lid, add 1 tsp sugar, then blend the sauce directly in the pot with an immersion blender until smooth. Taste and adjust salt/pepper if needed.

   Time: PT5M

5. Divide the base

   Pour the homogeneous tomato sauce into three separate containers of about 750 ml each.

   Time: PT5M

6. Fresh herb sauce

   In the first container, incorporate half of the chopped fresh herbs, bring to a boil for 2 minutes, remove from heat and add the remaining herbs. Mix well.

   Time: PT5M

   Temperature: boiling

7. Four cheese sauce

   In the second container, add 75 g grated Italian cheese blend. Stir over low heat until the cheese fully melts, about 5 minutes.

   Time: PT5M

   Temperature: low heat

8. Creamy rosé sauce

   In the third container, pour 100 ml 15% fat liquid cream, add 1 tsp dried parsley and bring to a boil for 2 minutes while stirring. Remove from heat.

   Time: PT5M

   Temperature: boiling

9. Cool and package

   Let the three sauces cool to room temperature (about 10 minutes), then transfer to glass jars. Seal tightly and place in the refrigerator or freezer as needed.

   Time: PT10M

Nutrition Facts

Calories

55

Protein

1 g

Carbohydrates

9 g

Fat

1 g

Fiber

1 g

Ingredient Substitutions

• Instead of Olive oil: sunflower oil
• Instead of Canned Roma tomatoes: canned San Marzano tomatoes, fresh tomatoes
• Instead of Italian cheese blend (parmesan, mozzarella, provolone, pecorino): grated cheddar, grated gouda
• Instead of 15% fat liquid cream: light cream 12% fat

Equipment Needed

• Large pot
• Chef's knife
• Cutting board
• Wooden spoon
• Immersion blender
• Measuring spoons
• Glass jars with lid
• Ladle (optional)

Critical Steps — Do Not Skip

• Blend the sauce directly in the pot to achieve a smooth texture.
• Bring each variant to a boil before adding the final ingredients (herbs, cheese, cream).
• Allow the sauces to cool completely before sealing tightly.

Chef Tips from the Video

• Use canned Roma tomatoes without skin or seeds for a thicker sauce.
• Add a pinch of baking soda during cooking to reduce acidity.
• For deeper flavor, roast the canned tomatoes for 10 minutes before adding.

Troubleshooting

Storage

Refrigerator: 7 to 10 days in a well‑sealed jar.

Freezer: Up to 6 months in an airtight freezer bag or a freezer‑safe jar.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the tomato sauce base and freeze it in portions before adding the variants.
• Herb sauces keep better if the herbs are added after the final cooking step.