Homemade Tomato Sauce

I’d never have dreamed of making Tomato Sauce from scratch, but Fabio got me with, “so simple I don’t even call it cooking.”

Fabio's Tomato Sauce

Who knew that something so simple could be sooo good—and surprisingly satisfying to make yourself. I love the chunks of tomato and fresh basil, and it’s way tastier and healthier than any sodium-laden sauce you’ll find at the store.

Fabio’s Tip: Use canned—not fresh—tomatoes, for better texture and consistent flavor.

 

Believe the hype about San Marzano tomatoes being special, because they really are.

Don’t fall for the “San Marzano Style” variety—not the same!

San Marzano Tomatoes

 

Don’t do what I did and try to use the actual spoon (not the back of the spoon, as he instructed) to smash the tomatoes; one burst open and squirted boiling liquid onto me.

I found my Epicurian flat spatula (one of my favorite cooking tools) easier to use. But if you don’t have one, the back of your wooden spoon will do the job.

Epicurian Spatula for crushing tomatoes

 

This is definitely a time to bust out the high quality EVOO. I’ve used Trader Giotto’s Sicilian Selezione Extra Virgin Olive Oil and Kirkland Extra Virgin Olive Oil from Tuscany, and both were fantastic.

Ingredients for tomato sauce

That’s Kosher salt in the sugar bowl. (I got that trick from Alton Brown)

 

I did add a pinch of sugar at the end, because it tasted a little acidic to me.

Smashing the garlic makes it easier to peel, and releases its oils, without making it too small and easy to burn.

 Smashing Garlic Smashed Garlic

 

This recipe produces two delicious cups of sauce, in which you cook Fabio’s Mom’s Meatballs >>

Meatballs cooking in the sauce

 

You can find Fabio’s Italian Kitchen at Costco or Amazon.com

Fabio's Italian Kitchen

Highly Recommend!

Click here for my book review and Fabio’s Cooking Demo at Cafe Firenze

Cool Tools

  • Epicurean Flat Spatula – Sur La Table
  • Mario Batali 6-Quart Dutch Oven
Fabio's Tomato Sauce
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
326 calories
20 g
0 g
28 g
4 g
4 g
433 g
73 g
13 g
0 g
23 g
Nutrition Facts
Serving Size
433g
Servings
4
Amount Per Serving
Calories 326
Calories from Fat 244
% Daily Value *
Total Fat 28g
43%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Cholesterol 0mg
0%
Sodium 73mg
3%
Total Carbohydrates 20g
7%
Dietary Fiber 5g
19%
Sugars 13g
Protein 4g
Vitamin A
52%
Vitamin C
108%
Calcium
13%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 cloves garlic
  2. 8 tablespoons extra-virgin olive oil
  3. 1 28-oz can of whole plum tomatoes, packed only in tomato juice (recommended: San Marzano)
  4. Kosher salt and freshly ground black pepper
  5. 10 basil leaves
  6. 1/2 teaspoon sugar, to taste
Instructions
  1. Smash the garlic with the back of a knife. (This makes it easier to peel and releases its oils, but doesn't make it so small that it burns easily.)
  2. Place the garlic and 5 tablespoons of olive oil in a large saucepan or Dutch Oven and cook over medium heat until the garlic is golden brown, stirring and turning them often to make sure the garlic doesn't burn.
  3. Add the tomatoes and generous pinches (3 finger pinch, as Fabio would say) of salt and pepper.
  4. Cook over medium-high heat until the sauce is thick and no longer watery, about 10-15 minutes, stirring occasionally. Add the remaining 3 tablespoons of olive oil and turn the heat to high. Stir, crushing the tomatoes with the back of a wooden spoon or a hard, flat spatula. (See Cool Tools) Be careful as the oil is very hot and can splatter. The tomatoes should still be quite chunky—especially if you're still going to cook meatballs in the sauce for another 20 minutes.
  5. Cook until the oil turns red, then turn off the heat, and add the basil at the very end. Taste for seasoning and add more salt and pepper if necessary. If tart, add 1/4 teaspoon sugar at a time.
Notes
  1. This makes 2 cups of sauce.
  2. You can double or triple the recipe and freeze the extra in Ziploc bags for up to 6 months.
beta
calories
326
fat
28g
protein
4g
carbs
20g
more
Adapted from Fabio's Italian Kitchen, by Fabio Viviani
OrnaBakes http://www.ornabakes.com/

Author: Orna

Orna Purkin is the creator of OrnaBakes—where healthy meets yummy. As a former Weight Watchers Leader and Ambassador, her passion is to inspire others with her healthy recipes, favorite food finds, and weight-loss tips — with the odd confession here and there!

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2 Comments

  1. the meatballs were delicious! I made them with fat free ricotta cheese. the sauce was also delicious, but I should have done the math on the weight watchers points! With all that oil, it wasn’t worth it. I would either find another WW friendly sauce, or modify this one to reduce the points. It’s basically the 8 TBS of olive oil. If each TSP of OO is 1 WW point, then 8 TBS would be 24 pts! So, for 1/2 cup serving, it’s 9 pts — YIKES!

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    • Hi Joe, I’m happy you liked the meatballs! And yes, the sauce is delish, and I too remember being taken aback at the high points value of the sauce because of the olive oil. My solution is to not have too much of it – but I’m not a big “sauce” girl! 9 points for 1/2 cup of anything (especially something “healthy”) does sound very silly! Thanks for writing in.

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