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Easy Homemade Tomato Sauce Recipe

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3.8 from 7 reviews

This Easy Homemade Tomato Sauce is a simple, flavorful, and versatile sauce made from fresh Roma tomatoes steamed to perfection and seasoned with a blend of herbs, spices, and tangy balsamic vinegar. It’s naturally vegan, packed with nutritional yeast for a cheesy depth, and can be customized to a creamier texture with cashews or an extra silkiness with olive oil. Perfect for pasta, dipping, or as a base for your favorite Italian dishes.

Ingredients

Tomatoes and Liquids

  • 2.5 pounds Roma Tomatoes (or San Marzano or vine-ripened tomatoes, about 9)
  • 1/4 cup vegetable broth (or olive oil to coat the pan)

Seasonings and Flavor Enhancers

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder (or 2 to 3 cloves minced fresh garlic)
  • 1 tablespoon coconut aminos (or low-sodium tamari or soy sauce)
  • 2 teaspoons balsamic vinegar (or red wine vinegar)
  • 1 teaspoon date syrup (or maple syrup, or to taste)
  • 3 tablespoons nutritional yeast
  • 1 1/2 teaspoons dried herbs
  • 1/2 teaspoon crushed red pepper (optional)
  • 1 tablespoon tomato paste

Optional for Creaminess

  • 1/3 cup soaked and drained cashews (for blending, optional)
  • Extra-virgin olive oil (for drizzling, optional)

Instructions

  1. Prepare the tomatoes: Slice the tomatoes in half and, if desired, remove the hard stem core for a smoother texture in your sauce.
  2. Steam the tomatoes: Place the tomatoes cut-side down in a large skillet. Add just enough vegetable broth or olive oil to lightly coat the bottom of the pan. Cover and cook over low heat for about 25 minutes, checking occasionally to keep the pan lightly moist without burning.
  3. Remove skins: Once cooked, use tongs to carefully lift and discard the loosened tomato skins, which should slide off easily after steaming.
  4. Mash the tomatoes: Using a potato masher or spoon, mash the softened tomatoes directly in the skillet to create a chunky sauce base.
  5. Season the sauce: Stir in onion powder, garlic powder, coconut aminos, balsamic vinegar, date syrup or maple syrup, nutritional yeast, dried herbs, crushed red pepper (if using), and tomato paste. Simmer the sauce uncovered for 5 additional minutes, allowing the flavors to meld and the sauce to thicken slightly. Add a splash of reserved pasta water if you prefer a thinner consistency.
  6. Adjust and serve: Taste your sauce and adjust salt and pepper to your preference. Serve immediately or proceed to the optional step.
  7. Optional creamy or silky finish: For a creamy variation, transfer the sauce to a blender and add 1/3 cup soaked and drained cashews, then blend until smooth. Alternatively, for a silkier texture, stir in a drizzle of extra-virgin olive oil just before serving.

Notes

  • Use Roma or San Marzano tomatoes for best flavor and a less watery sauce.
  • Vegetable broth keeps the sauce light, but olive oil can add richness if preferred.
  • Fresh garlic can be substituted for garlic powder for a more intense garlic flavor.
  • Nutritional yeast adds a subtle cheesy flavor and is a great vegan addition.
  • Adjust the sweetness with date syrup or maple syrup to balance acidity.
  • Crushed red pepper is optional and can be omitted if you prefer no heat.
  • For a gluten-free sauce, ensure coconut aminos or tamari used are gluten-free.
  • Keep an eye on the skillet while steaming to prevent drying out or burning.

Find it online: https://bitezly.com/easy-homemade-tomato-sauce-recipe/