Skip to main content
Epicurious

Fresh Tomato Sauce

Recipe information

  • Yield

    For about 2 1/2 cups

Ingredients

Preparation

  1. For about 2 1/2 cups, sauté 1/2 cup minced onions in 2 tablespoons olive oil, and when tender stir in 4 cups fresh tomato pulp (see box, left) or half fresh and half canned Italian plum tomatoes. Season with a pinch of thyme, a bay leaf, 2 large cloves of puréed garlic, and, if you wish, both a pinch of saffron threads and 1/4 teaspoon dried orange peel. Salt lightly and simmer, partially covered, for 30 minutes.

Julia's Kitchen Wisdom Knopf
TagsSauceTomatoVegetableCanned TomatoDairy FreeGluten FreeNut FreeVeganVegetarianKeto5 Ingredients or FewerSimmerCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
Chocolate-Date Bran Muffins
Not your grandma’s bran muffins, these fiber-rich baked goods are loaded with dates, almonds, and slivers of dark chocolate.
Sheet-Pan Chicken Souvlaki
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
Salt-and-Pepper Shrimp With Crispy Polenta
Tingly, salty, and irresistibly crunchy, this salt-and-pepper shrimp with cubes of crispy polenta (yes, from those tubes!) is a weeknight MVP.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Crispy Salmon With Avocado Sauce
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.