Any fresh tomato sauce is only as good as the tomato used. The tomatoes should be fresh, good tasting, sweet, fleshy and fully ripe. This Fresh Tomato Sauce is a versatile, it is both an ingredient and a dish.

This recipe is a basic fresh tomato sauce, what Italians will call Marinara sauce. It is easy, simple and unpretentious. Marinara sauce is a base for many other dishes, just like the Nigerian tomato stew base. So make an exquisite pot of fresh tomato sauce and your other dishes that are based on it will be delectable. It can also be used as it is for a simple and quick pasta sauce because it is that delicious.

This is the sauce base for spaghetti and meatballs in tomato sauce, Homemade pizza, etc. The name changes depending on what you add to it, for example if you add minced meat, it becomes bolognese. You can transform it in so many ways by adding any or some of the following, meat, fish, mushrooms, spices, herbs, egg, cheese, vegetables etc.

For the trouble of making this versatile sauce, make a big batch and freeze in usable portions. It will stay fresh for one week in the refrigerator and up to 6 months in the freezer.

How to remove Sourness (tartness) in tomatoes Sauce

The skin of the tomato is sometimes peeled for this sauce but this is optional. It is done for the looks, smoothness and to some extent, the taste of the sauce. It is believed that the skin imparts a sour or tart taste to the sauce if you use the wrong kind of tomatoes.

Usually, to cut down acidity which causes sourness (tartness) in fresh tomato sauce, you can add sugar, carrot or baking soda. Although I don’t like using baking soda for this sauce because it can easily be overdone, which will ruin the flavours. Baking soda also has the tendency to neutralise the natural flavours of the tomatoes giving it a bland taste. Carrots, on the other hand, add a natural sweetness to the sauce.

It is also advisable not to use aluminium pots and utensils to cook any tomato sauce. Tomatoes are acidic so react with the aluminium to give your food a metallic taste.

To prepare Fresh tomato sauce

800g fresh whole tomatoes (10-12)
1 small carrot
1/4 cup olive oil (vegetable oil)
1 medium onion (1/2 cup finely chopped)
2 cloves garlic
2 tablespoons tomato puree (tomato paste)
1 teaspoon dry chili pepper
1/2 teaspoon dry thyme
1/4 teaspoon dry Oregano
2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup water
2 seasoning cubes
Fresh Basil or fresh parsley (optional)

Wash, peel and grind tomatoes and carrots.

Pour oil into a dry pot, and place over medium-low heat. When hot, add onions. Fry slowly till soft.

Add chopped garlic, fry until you perceive the aroma about 30 seconds.

Stir in the tomato puree and fry for 5 minutes, stirring so it won’t burn.

Pour in the blend of tomato and carrot.

Add dry pepper, dry thyme, dry oregano, salt, black pepper, water and seasoning cubes.

Stir, bring to a boil and reduce the heat to a simmer.

Simmer sauce for 20-30 minutes stirring, if it is getting dry, add a little water and continue cooking till done.

Note

To peel tomatoes easily, blanch them. It is explained here, How to blanch vegetables.
Do not rush the frying of the onions, the slow cooking helps draw out the sweetness of the onions which also helps balance the acidity of the tomatoes.
If using a blender, add just enough water to grind the tomatoes and carrots. Also, don’t bother adding the extra 1/4 cup of water. With a food processor, you don’t need to add water.
Try and use non-reactive cookware anytime you are cooking tomato sauce or stew-like Stainless steel pots, seasoned cast iron pots, and wooden spoons. Tomato is acidic and will react with the aluminium to give the sauce or stew a metallic taste.