Tomato Sauce
A good tomato sauce isn’t about adding more ingredients. It’s about control.
Balance, reduction, and patience make the difference between a flat sauce and one with depth.
Simple base. Proper technique.
Essentials
- Time: 45–60 min
- Difficulty: Basic technique
- Yield: ± 4 portions
Ingredients
- Olive oil
- Onion (1)
- Garlic (2 cloves)
- Fresh tomatoes (500g)
- Canned tomatoes (400g)
- Tomato paste (1 tbsp)
- White stock (200 ml)
Good to know
- Don’t rush the cooking
- Cook the tomato paste properly
- Use stock for depth
Step 1 – Ingredients
What you see: your full setup — measured, clean, and ready.
Step 2 – Build the base
What you see: finely chopped onion and garlic gently cooking in olive oil.
Start by sweating the onion on medium heat—no color, just softness.
Add the garlic and let it release its aroma without burning.
👉 Foundation is built.
Step 3 – Build depth
What you see: tomato paste cooking down, followed by tomatoes coming together.
Add the tomato paste and let it cook properly—this removes the raw acidity and builds depth.
Then add the fresh tomatoes, and gently break everything down.
👉 This is where the sauce starts to develop character.
Step 4 – Bring it together
What you see: a simmering sauce, richer in color and starting to thicken.
Add the canned tomatoes and the white stock, then bring everything to a gentle simmer.
Add a tablespoon of granulated sugar to balance the acidity.
👉 This is where everything comes together.
Let it cook slowly so the flavors can combine and the sauce can reduce.
Step 5 – Blend and season
What you do: refine texture and balance
Blend the sauce until smooth.
Then season with salt and pepper to taste.
👉 Adjusting seasoning after blending gives you full control.
Closing
If it’s smooth, balanced, and holds its depth—you did it right.
Simple ingredients. Proper technique. Real flavor.