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Tomato Sauce Fresh Tomatoes, Simply Cook them Yourself, Cooking Wiki with Recipe
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
I came up with something very special for the tomato sauce fresh tomato recipe.
I’ll show you two methods of preparation, one in a pot and one in the oven.
Both variants are very easy and you will like them.
I give many tips and tricks for preparing a fresh tomato sauce that tastes fantastic with spaghetti and pasta in general.
Good succeed! I would be happy if you try this recipe and share the post with your friends!
Table of Contents
1. Recipe Tomato Sauce Made from Fresh Tomatoes
Tomato sauce made from fresh tomatoes
Cooked, photographed and written down by chef Thomas Sixt.
Servings 2
Calories 208
Total Time 50 Min.
Preparation Time 40 Min.
Cook Time 0 Min.
Simple instructions for preparing tomato sauce from fresh tomatoes in variants.
Ingredients
| 250 | g | cherry tomatoes (or other fully ripe tomatoes) |
| 1 | TL | brown can sugar |
| 1/2 | TL | primal salt |
| 4 | Prisen | black ground pepper |
| 2 | EL | Olive oil |
| 1 | Stück | onions |
| 1-2 | Stück | glove of garlic |
| 80 | ml | dry white wine (or Prosecco) |
| 1 | TL | fresh thyme (or oregano or basil) |
Instruction
Prepare tomatoes
Place the washed tomatoes in a bowl.
Season with salt, pepper, sugar and olive oil.
Cook tomatoes
Cook the prepared tomatoes in the oven at 200°C for 35 minutes.
After cooking, have some nice tomatoes ready for decoration.
Prepare sauce
Finely dice the peeled onion and garlic.
Sauté the diced vegetables for about 4 minutes until colourless.
Deglaze with the white wine.
Finish sauce
Add the cooked tomatoes with their stalks and bring to the boil.
Mash some tomatoes and let the tomato sauce simmer for about 15 minutes.
Remove the tomato stalks.
Season the sauce with salt, pepper, sugar and herbs to taste and serve.
Video
You can control the binding of the tomato sauce by adding tomato paste.
A little soy sauce is the absolute insider tip for flavoring the tomato sauce.
Cousine
Keyword
2. Calories (kcal.) and Nutritional Values
3. Tomato Sauce from Fresh Tomatoes make Yourself
For the tomato sauce made from fresh tomatoes, I would like to introduce you to two preparation options:
First, I prepare a classic tomato sauce directly in the pot, second, I show my refined variant of preparation in the oven.
If you want to skin and peel the tomatoes , there is the corresponding cooking wiki.
4. Prepare Tomato Sauce from Fresh Tomatoes in the Pot
You can prepare the tomato sauce with fresh tomatoes quite quickly in the pot:
- Sweat the finely chopped onion cubes and garlic cubes in olive oil until translucent.
- Then add the chopped tomatoes, season with salt, pepper and a little sugar.
- Dry white wine can be added optionally.
- Let the tomato sauce simmer for 15 minutes.
Next, I’ll show you another method of preparation that offers a great taste experience.
When it comes to herbs, marjoram, oregano, basil and thyme go well. This is the classic way of preparation like in Italy.
Chef Thomas Sixt on the herbs that go well with the tomato sauce.
5. Tomato Sauce Made from Fresh Tomatoes in the Oven
To do this, place the washed tomatoes in a bowl, season with salt, pepper, brown sugar and olive oil.
As far as prepared, the tomatoes go into the oven for 35 minutes at 200°C hot air.
The following pictures show this step by step:
The tomatoes cook very evenly in the oven, the sugar can slowly caramelize and the tasty result looks like this:
The taste of the resulting tomato stock is a real hit, I always save a few tomatoes for decoration.
You can skin the tomatoes now or leave the skin on, mix them and partly serve them whole and partly pressed into small pieces with the resulting stock for the pasta or prepare them fresh again.
To prepare freshly, take a diced onion, one or two cloves of garlic and a little olive oil.
Sauté the onions and garlic in a saucepan until colourless, after 3-4 minutes deglaze with about 80 ml of dry white wine or Prosecco.
Then add the tomatoes cooked in the oven with the stock and simmer gently for 15 minutes.
By the way, I also cook the stalks and the tomato stalks, they contain a lot of tomato flavor,
Thomas Sixt on the additional aroma tip
I like doing the work here and then fish them out of the tomato sauce before serving.
6. More Ideas
Spaghetti with shrimp and tomato sauce
spaghetti with tomato sauce
Tomato sauce passed tomatoes
Skin and peel the tomatoes
You must know this ingenious tomato sauce recipe !
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Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!
Hello Rike,
here for you the info…
the stems are a real insider tip.
When I get some, I always put them in the sauce.
I look forward to your message and wish you continued success!
Kind regards Thomas
Reply
Hi Thomas!
🙂
For me, this is the best tomato sauce in the world.
I have now cooked them in advance and will now cook them in the jar.
Had a lot of tomatoes and your recipe was just right.
Thanks!
ReplyHi Pumi,
please don't forget to disinfect the glasses, washing them out with vinegar essence is ideal.
Good succeed! LG Thomas
Reply
Hi Chef Thomas,
Prepared today according to this recipe with tomatoes 🍅 from my garden!
What can I say??? Never any other way!!! Braised so easily in the oven. The full taste and optically a hit!!!
Thx 🙂 and Stars for You!
ReplyHello Jette,
thanks for your feedback!
I'm happy, I wish you continued success 🙂
Greetings, Thomas
Reply
Dear Thomas,
It always seems like a "shot"
to find these delicious recipes using freshly bought or picked tomatoes.
I haven't made my own tomato sauce for years – and now this deliciousness from the oven! Many thanks for that.
greetings and ***** gerdi
ReplyHello Gerdi,
I'm particularly happy about a message like this, it sounds great 🙂
Feel free to keep looking around here,
you'll find more!
Kind regards and good luck Thomas
Reply
Hello Thomas.
I have a lot of garden tomatoes at the moment and I would like to cover them.
Do you have a hint for me?
Is it better to do this in a pot or in the oven?
Greetings Mat
ReplyHello Mat,
🙂 nice to read from you, thank you for your cooking question, here is my feedback, a bit late:
For large quantities, I would cook both on the stove and in the oven and put the sauces in separate glasses.
So there is a pleasant change.
Tip: You could also freeze the oven tomatoes with the juice and prepare a variant.
It has proven useful to let the tomatoes cool on the tray, then fill them in bags and freeze them flat.
Defrosting is then faster! Sorry for the late reply, been a bit busy redesigning the website.
But everything is now faster, clearer and at the top of the header you will find a black mode (circle).
🙂 Night Mode 🙂
Thomas Sixt sends you lots of fun and good luck
Reply
Hello Chef Thomas Sixt,
I would never have thought of preparing the tomatoes in the oven.
Thanks for the great instructions and the many pictures.
Greetings Oksana
ReplyHello Oksana, 🙂 thanks for the nice and positive message, I was very happy. Now I'm sending back good luck. Kind regards, Thomas Sixt
Reply
Hello Thomas Sixt,
here is my cooking question about the sauce with tomatoes:
Can you use something non-alcoholic instead of white wine?
Kind regards Susan
ReplyHello Susan,
My recommendation: just leave out the wine.
Experiments with substitute products were not convincing for me. Red wine can be replaced with berry syrup, I would be careful with the tomato sauce because it distorts the taste.
Leaving it out is a better option, balance it out with some chicken broth (sweet taste) or vegetable broth (vegetarian/vegan).
Good luck! Kind regards Thomas
Reply
Hi Thomas,
Incredibly good, very aromatic! sauce! Thanks for this great RC
ReplyYou're welcome, greetings Thomas
Reply
Hi Thomas,
The oven version of tomato sauce is delicious.
Great idea! Greetings N
ReplyHello Nadine,
thank you for your comment, I'm happy, continued success!
BR Thomas
Reply
Your recipe with the oven variant is awesome. Have done it many times now. Thanks for that.
ReplyHello Doris, thank you for the nice comment, keep up the good work!
Reply
Hello Thomas!
I stumbled onto your site today while looking for a recipe with fresh tomatoes (I have a lot at the moment).
I chose the oven variant and then again with onions…. and Prosecco. Tastes really great and the scent…. hm.
Greetings Gerlinde and thank you
ReplyHello Gerlinde,
I'm very happy about that, the oven variant has also become my favorite way of preparation.
I wish you continued success…
All the best Thomas
Reply
Hi hi Thomas,
Found your recipe today and tried it.
The taste of the sauce is overwhelming.
Thank you for the recipe, I will recommend it and will make it again.
LG Gunter
ReplyHi,
Such a nice feedback makes me very happy 🙂
Thank you!
Feel free to get in touch with cooking questions and let and stay in touch.
greetings Thomas
Reply
Hi Thomas,
This is a very tasty recipe. Great Easy and Tasty.
Was a little surprised at first because of the stalks, but in the end I made it as in the recipe. Fishing out was worth it.
Since I cleared the greenhouse, I had a lot of tomatoes and immediately cooked them in advance and filled them in jars.
I'm already looking forward to the next meal with tomato sauce.
Thanks for the great recipe.