Tuscan Tomato Sauce
Tuscan tomato sauce is a rich, flavorful staple in Italian cuisine, known for its fresh ingredients and robust taste. Made with ripe tomatoes, garlic, olive oil, and a blend of aromatic herbs like basil and oregano, this sauce brings a taste of the Tuscan countryside to your dishes. Perfect for pasta, pizza, or as a base for other recipes, it’s a true Italian classic.
Equipment
- Large saucepan or Dutch oven
- Knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Can opener (if using canned tomatoes as an alternative)
Ingredients
- 2 pounds 1 kg fresh ripe red tomatoes
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves minced
- 1 small onion finely chopped
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 stalk of celery finely chopped
- 1 medium carrot peeled and finely chopped
- 1 cup dry white wine
- 1 tablespoon fresh parsley chopped
Instructions
- Start by finely chopping the onion, garlic, celery, and carrot. Set them aside, along with the fresh parsley.
- In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the garlic, onion, celery, and carrot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- While the vegetables are cooking, cut the tomatoes into chunks. Add them to the pan along with the dried basil. Season with salt and pepper to taste.
- Pour in the white wine to deglaze the pan. Scrape any browned bits off the bottom of the pan with your spoon and stir everything together.
- Reduce the heat to low and let the sauce simmer uncovered for about 30 minutes, stirring occasionally. The tomatoes will break down and the sauce will thicken.
- Once the sauce has thickened, taste it and adjust the seasoning with more salt, pepper, or basil if necessary. Stir in the fresh parsley just before serving.
- The Tuscan tomato sauce is ready to serve! You can use it with pasta, as a pizza sauce, or as a base for other Italian dishes.
Notes
If you prefer a smoother texture, you can blend the sauce using an immersion blender or a regular blender once it’s done cooking.
It’s also a great make-ahead option, as it stores well in the refrigerator for up to a week or can be frozen for longer storage.