Roma Tomato Sauce
Roma tomato sauce is a flavorful and versatile sauce made primarily from Roma tomatoes, known for their low moisture content and rich, tangy taste. It typically includes ingredients like garlic, onions, olive oil, and seasonings. This sauce is ideal for pasta dishes, pizzas, and as a base for various Italian recipes.
Equipment
- 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
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.
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.
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.
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.
Taste and adjust:
- Taste the sauce and adjust seasoning with salt, pepper, or sugar, as needed.
Serve:
- Your Roma tomato sauce is ready to serve over pasta, as a pizza base, or with any dish that requires tomato sauce.
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.