Homemade Tomato Base Sauce
A classic, versatile Italian tomato base sauce made with pureed canned tomatoes, garlic, onion, olive oil, and dried basil. It yields about 2.5 liters of rich, smooth sauce that serves as the perfect foundation for pasta dishes, chicken cacciatore, and stews.
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🍳 Cooking Flow
1. Finely mince onion and garlic with a food processor without oil. → 2. Sauté onion and garlic in a pot with olive oil, salt, and dried basil. → 3. Puree the canned tomatoes with an immersion blender until smooth. → 4. Add pureed tomatoes and a can-rinse of water to the pot, stir, and simmer for 40-60 minutes.
Cooking Steps
Brief Cooking Order
1. Finely mince onion and garlic with a food processor without oil. → 2. Sauté onion and garlic in a pot with olive oil, salt, and dried basil. → 3. Puree the canned tomatoes with an immersion blender until smooth. → 4. Add pureed tomatoes and a can-rinse of water to the pot, stir, and simmer for 40-60 minutes.
Introduction
A classic, versatile Italian tomato base sauce made with pureed canned tomatoes, garlic, onion, olive oil, and dried basil. It yields about 2.5 liters of rich, smooth sauce that serves as the perfect foundation for pasta dishes, chicken cacciatore, and stews.
Step 1
Roughly cut 3/4 of a small onion and peel 4-5 cloves of garlic. Place them in a food processor attachment and finely chop without adding any oil.
Step 2
Transfer the finely chopped onion and garlic into a large pot.
Step 3
Drizzle olive oil over the onion and garlic, then add 2 teaspoons of salt and 1 tablespoon of dried basil.
Step 4
Place the pot on the stove over medium heat to cook the soffritto, stirring frequently so the aromatics fry evenly without burning.
Step 5
Use an immersion blender to puree the canned whole peeled tomatoes directly in the can until completely smooth and free of large chunks.
Ingredients List
Important Notes
Do not add oil to the food processor when mincing the onion and garlic to avoid emulsifying the mixture.
Rinsing the empty tomato can with a bit of water ensures no sauce is wasted and adds just enough moisture for reduction.
While the sauce can technically be eaten after 30 minutes once everything is cooked through, letting it simmer for 40 to 60 minutes allows the rich tomato flavors to fully develop.
This base sauce can be stored in bulk and customized later for Napolitana, chicken cacciatore, or pizza sauce.
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