Ingredients
Produce
- 2 ¼ pounds fresh Roma tomatoes (peeled and roughly chopped)
- 1 small red onion
- 4 garlic cloves
- 1 carrot (shredded)
- 4 tablespoons basil leaves (chopped)
Canned Goods
- 1 28-oz can fire-roasted crushed tomatoes with juice
- 6 tablespoons tomato paste
Pantry
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
- 1 ½ teaspoon fine sea salt (divided)
- ⅛ teaspoon baking soda
Instructions
- Boil tomatoes: Select a large stockpot and fill it with enough water to cover the tomatoes. Bring the water to a boil. Place the fresh Roma tomatoes into the boiling water for exactly 2 minutes to loosen their skins. Drain the tomatoes in a colander and cool them quickly by running cold water over them. Once cooled, cut an X on the bottom of each tomato and peel off the skins. Roughly chop the peeled tomatoes, keeping all their juice for later use.
- Pulse aromatics: In a food processor, pulse the red onion and garlic cloves until they are finely diced. Scrape down the sides as needed to ensure even processing. Set aside this mixture.
- Pulse tomatoes: Combine the peeled fresh Roma tomatoes and their juice with the canned fire-roasted crushed tomatoes and juice in the food processor. Pulse several times until the mixture is semi-smooth but still retains some chunkiness. Transfer to a medium bowl and set aside.
- Cook vegetables: Heat a large stockpot over medium heat for about 3 minutes. Add the extra-virgin olive oil and heat until shimmering. Add the pulsed red onion and garlic mixture, shredded carrot, black pepper, red pepper flakes, and 1 teaspoon of sea salt. Sauté the vegetables for about 10 minutes until they soften, stirring occasionally with a wooden spoon. Adjust heat to medium-low as necessary to prevent burning.
- Add tomatoes: Stir in the tomato paste and the prepared tomato mixture. Increase heat to bring it to a boil, then reduce to medium-low. Add the remaining ½ teaspoon of sea salt and let the sauce simmer uncovered for 45 minutes, stirring occasionally. This simmering thickens the sauce and deepens flavors. Taste and adjust seasoning with additional salt and pepper if needed.
- Finish sauce: Remove the sauce from heat. Stir in the baking soda until completely dissolved to reduce acidity. Finally, fold in the chopped basil leaves to infuse fresh herbal notes. Serve immediately or store for later use.
Notes
- Peeling fresh tomatoes enhances the smooth texture of the sauce but can be skipped if short on time.
- Adding baking soda neutralizes acidity, balancing the tomato flavors.
- Simmering uncovered allows the sauce to thicken naturally as excess water evaporates.
- The sauce keeps well refrigerated for up to 5 days and freezes well for up to 3 months.
- Adjust red pepper flakes to your spice preference; omit for mild sauce.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
