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    Homemade Grated Tomato Sauce

    clock-icon30 minutes
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    Pixicook editorial team

    A rich and flavorful homemade tomato sauce, perfect for pasta, pizza, or any dish that calls for a hearty tomato base.

    Ingredients for Homemade Grated Tomato Sauce

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    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Tomatoes, cut in half horizontally

    0 lb

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    Salt

    teaspoons

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    Olive Oil

    tablespoons

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    Tomato Paste

    tablespoons

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    Garlic Clove, halved

    each

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    Basil Sprig

    each

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    Bay Leaf

    each

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    How to Make Homemade Grated Tomato Sauce

    1. Prepare Tomatoes

    Cut the tomatoes in half horizontally. If you prefer a smoother sauce, give the tomato halves a gentle squeeze to discard the seeds.

    2. Grate Tomatoes

    Press each tomato half against the large holes of a box grater to grate the tomato flesh into a bowl. Collect about 4 cups of grated tomato pulp.

    3. Cook Sauce

    Transfer the tomato pulp to a low wide saucepan set over high heat. Add salt, olive oil, tomato paste, halved garlic clove, basil sprig, and bay leaf. Bring to a boil, then lower to a brisk simmer. Reduce the sauce for 10-15 minutes, stirring occasionally.

    4. Adjust and Store

    Once the sauce has reduced by almost half, taste and adjust the salt as needed. Let it cool slightly before transferring to a container. Store in the refrigerator for up to 5 days, or freeze for longer preservation.

    Pitfalls and tips

    Use the Best Tomatoes You Can Find

    The quality of your tomatoes is paramount. For the best flavor, opt for ripe, in-season tomatoes. Heirloom varieties can offer a complex flavor profile that can really make your sauce stand out. If fresh, quality tomatoes aren't available, a high-quality canned San Marzano tomato can be a good substitute.

    Taste and Adjust

    Always taste your sauce before serving and adjust the seasoning as needed. Trust your palate and refine the balance of flavors until it's just right.

    Control the Heat

    Start by cooking your aromatics on a medium-low heat to avoid burning. Once the tomatoes are added, a gentle simmer is crucial. You want to reduce the sauce slowly to concentrate the flavors without scorching the bottom.

    Season in Layers

    Don't wait until the end to add salt. Season your sauce at different stages of the cooking process to build depth of flavor. Adjust as needed after the sauce has reduced.

    Use Good Quality Olive Oil

    A drizzle of extra-virgin olive oil to finish the sauce can add a fruity, peppery note. Choose an olive oil that you enjoy on its own for the best result.


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