Roma Tomato Sauce – Italian Cooking

Roma tomato sauce is a rich, flavorful foundation in Italian cooking, prized for its smooth texture and balanced taste.

Made from Roma tomatoes, which are dense and low in moisture, the sauce offers a naturally sweet and slightly tangy flavor.

The process of making this sauce is simple yet rewarding—fresh tomatoes are simmered with olive oil, garlic, onions, and aromatic herbs like basil, oregano, and rosemary. The result is a versatile sauce that can be used for pasta, pizza, or as a dipping sauce.

In today’s post, I’ll show you how to make this Roma tomato sauce easy yet delicious sauce from scratch. Trust me, once you try it, you’ll never go back to store-bought! Let’s dive right in.

How To Prepare Roma Tomato Sauce?

Recipe Overview

Preparation Time: 15 minutes

Cooking Time: 45-60 minutes

Total Time: 75 minutes

Course: Sauce/Condiment

Cuisine: Italian

Calories: Approx. 100 calories per serving (based on 1/4 cup serving size)

Yield: 3-4 cups of sauce (approximately 6-8 servings)

Kitchen Utensils

• Knife and cutting board
• Large saucepan or pot
• Wooden spoon or silicone spatula
• Strainer (optional, if you prefer to remove skins or seeds)
• Measuring spoons
• Can opener (if using canned tomato paste)
• Blender or immersion blender (optional, for smoother sauce)

Ingredients

• 2 pounds Roma tomatoes (about 8-10 medium-sized tomatoes)
• 1 medium onion, finely chopped
• 7 cloves garlic, minced (4 + 3)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon tomato paste
• 1 teaspoon sugar (optional, helps reduce acidity)
• Salt to taste
• Black pepper to taste
• 1 teaspoon dried oregano
• 1/4 teaspoon dried rosemary
• 1 teaspoon dried basil (or 2 teaspoons fresh basil, if available)
• 1/2 teaspoon dried oregano (additional)
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1 teaspoon kosher salt

Instructions

1. Prepare the tomatoes:

Wash the Roma tomatoes and cut them into quarters. If you prefer a smoother sauce, you can blanch the tomatoes in boiling water for 30 seconds, then peel off the skins.

2. Cook the aromatics:

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

Add the minced garlic and cook for another 1-2 minutes, until fragrant.

3. Add the tomatoes and seasonings:

Stir in the tomato paste and cook for 1 minute to deepen the flavor.

Add the chopped tomatoes to the pan. Stir in the dried oregano, rosemary, basil, sugar, red pepper flakes, kosher salt, and black pepper. Mix well.

4. Simmer the sauce:

Reduce the heat to low and let the sauce simmer for 45 minutes to 1 hour, stirring occasionally. The tomatoes should break down and the sauce will thicken.

5.Blend the sauce (optional):

If you prefer a smoother sauce, use an immersion blender directly in the pot, or transfer the sauce to a regular blender. Blend until desired consistency is reached.

6. Taste and adjust:

Taste the sauce and adjust seasoning with salt, pepper, or sugar, as needed.

7. Serve:

Your Roma tomato sauce is ready to serve over pasta, as a pizza base, or with any dish that requires tomato sauce.

Special Notes

❖ Roma Tomatoes vs. Other Tomatoes: Roma tomatoes are ideal for sauce due to their dense flesh, low moisture content, and balanced flavor. However, if you can’t find Roma tomatoes, you can use any other ripe, meaty tomatoes, though the texture might be slightly different.

❖ Adjusting Consistency: If the sauce becomes too thick, feel free to add a splash of water or vegetable broth to thin it out to your preferred consistency.

❖ Sweetness: Depending on the ripeness of the Roma tomatoes, you may not need to add sugar. Taste the sauce as it simmers, and add it only if the sauce tastes too acidic.

❖ Storage: This roma tomato sauce can be stored in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months—just let it cool completely before transferring it to a freezer-safe container.

Tips And Tricks For Making

1. Blanching Tomatoes: To easily peel Roma tomatoes, blanch them in boiling water for 30 seconds, then transfer to ice water. The skins will come off effortlessly!

2. Roast Your Tomatoes: For a deeper, richer flavor, roast the Roma tomatoes in the oven with a little olive oil and salt before adding them to the sauce. It enhances the natural sweetness.

3. Add a Pinch of Baking Soda: If your sauce is too acidic, a small pinch of baking soda will help neutralize the acidity and smooth out the flavor.

4. Use Fresh Herbs for Better Flavor: If available, swap dried herbs for fresh basil, oregano, or rosemary. Fresh herbs give the sauce a bright, vibrant flavor.

5. Simmer Slowly: Let the sauce simmer on low heat for at least 30 minutes to allow the flavors to meld together and the sauce to thicken naturally. The longer it cooks, the more intense the flavor!

Substitutions For Roma Tomato Sauce

1. Tomato Paste: Use crushed tomatoes or tomato sauce if you don’t have tomato paste. Add a little extra to thicken the sauce.

2. Olive Oil: Substitute vegetable oil or butter for a different flavor base.

3. Sugar: Use honey or maple syrup in place of sugar to cut acidity naturally.

4. Fresh Basil: Replace with 1/3 the amount of dried basil or use Italian seasoning as a blend.

5. Red Pepper Flakes: Swap for cayenne pepper or fresh chopped chili for a different heat level.

Conclusion

Making homemade Roma tomato sauce is one of those kitchen projects that’s so worth it. It’s easy, versatile, and truly elevates any dish it touches.

By using fresh, simple ingredients, you’re not only creating a delicious dish but also embracing healthier cooking.

With a little patience and some love, you’ll have a sauce that tastes far better than anything you could buy in a jar.

I hope you give this recipe a try and make it your own. Don’t forget to experiment with variations to find your perfect flavor. Enjoy!

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