Plum Tomato Sauce Recipe
Easy tomato sauce made with plum tomatoes. You’ll need a few pantry staples like olive oil, garlic, vinegar, butter, and salt. Best of all, this will freeze so beautifully!
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Condiment
Cuisine: American
Keyword: Plum Tomato
Servings: 32 tablespoons (2 cups)
Author: Izzy
- 1 ½ lbs plum tomatoes about 6-8 tomatoes
- 1 tablespoon olive oil
- 2 tablespoons minced garlic (I use 3 cloves)
- 2 tablespoons balsamic vinegar
- 1 tablespoon butter
- salt to taste
Fill a large pot with water and bring to boil.
Score a shallow “X” on the bottom of each tomato with a sharp knife.
Pace tomatoes in the boiling water, and cook until the skin start to split, about 45 seconds.
Lift the tomatoes out with a slotted spoon and place them in the cold water.
Transfer the cooled tomatoes to a large bowl. Peel the skin and pull apart the tomatoes into small pieces with your hands. (This will produce a very chunky sauce, if you prefer a smooth sauce, use a food processor to blend until smooth.)
In a skillet over medium-low heat, add olive oil and garlic. Be careful not to brown the garlic.
Pour the tomato pieces (together with the juices) into the skillet and bring the mixture to a simmer. Continue simmering, stirring occasionally until the sauce reach your desired consistency. (Simmer for about 30 minutes for a thinner tomato sauce, and for up to 90 minutes for a thick tomato sauce.)
Add in butter, balsamic vinegar and mix well. Then season with salt to taste.
- Homemade tomato sauce can last 3-4 days in the refrigerator. If you’d like to extend the shelf life, freeze it in freezer friendly bags and it’ll last for about 4 months.
Calories: 12kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 188IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 1mg