If you’re looking for a healthy homemade tomato sauce recipe with extra nutrition, this is the one!
I love to make this tomato sauce with bone broth because you’re getting the benefit of collagen, gelatin, amino acids, vitamins & minerals. Not to mention the added flavour! It does take longer to cook though, since you need to reduce down that liquid. If you want to do a quicker version, just leave out the bone broth.Print
- 3 tbsp olive oil
- 1 onion
- 1 clove garlic
- 8 basil leaves
- 2 tbsp tomato puree
- 1.2 kg San Marzano tomatoes ((plum tomatoes are also fantastic))
- 800 g tinned tomatoes
- 2 bay leaves
- 2 sprigs sprigs
- 1 dried chilli ((optional))
- 250 ml bone broth ((chicken or beef can be used))
- Cut the root end off the tomatoes and make a small cross incision at the other end. This will easily enable you to peel the tomatoes after the next stage.
- Bring a pot of water to the boil. Turn down to a simmer and put the fresh tomatoes in the water for 1 minute.
- Drain off the tomatoes and peel off the skin. Cut the peeled tomatoes into chunks and set aside.
- Finely dice your onions. Place your pot on a medium low heat and add the olive oil and when that’s up to heat, add the onions.
- Cook those for around 10 minutes, being sure not to add any colour to them.
- Cut the garlic into slivers and add to the pan for a further 3 minutes.
- Tear the basil and add to the pan. Cook for 2 minutes.
- Add tomato paste and cook for 3 minutes.
- Turn up heat to medium and add the stock, bay leaves, thyme and dried chilli (if using).
- Cook for 5 minutes to reduce it down.
- Add the fresh tomatoes and the tinned tomatoes.
- Cook on medium low for 90 minutes, or until the desired consistency has been achieved. 20 minutes into this 90 minutes remove the thyme, bay leaves and chilli.
- You can leave the sauce like this if you prefer it chunky. If you want a smooth sauce, remove from the heat and blend with a stick blender or a countertop blender. You may want to let it cool before blending.
- Transfer to 3 individual containers. Allow to cool before freezing or refrigerating.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Sauce
- Cuisine: Italian
- Calories: 157
- Sugar: 12
- Sodium: 204
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 20
- Fiber: 5
- Protein: 6