How to make a simple tomato sauce for meatballs from scratch?

Question

How do I make a simple, old-fashioned tomato sauce for meatballs without modern store chemicals??? Just want a proper, traditonal weeknight recipe...

Answer 1

Hello TraditionalGardener. Making a traditional tomato sauce from scratch is wonderfully simple, and it yields a far richer flavor than anything you can buy in a jar.

To make a classic sauce for a standard batch of meatballs, you will need:
- 2 cans (28 oz each) of whole peeled plum tomatoes (look for cans that list only tomatoes, tomato juice, and salt, or use ripe garden plum tomatoes blanched and peeled)
- 3 tablespoons of good quality olive oil
- 4 cloves of garlic, finely minced
- 1 small yellow onion, finely diced
- 1 teaspoon of sea salt (adjust to taste)
- 1/2 teaspoon of freshly cracked black pepper
- A handful of fresh basil leaves
- Optional: a pinch of dried oregano or a small splash of red wine

Here is the step-by-step method:

1. Prepare the tomatoes: Pour the canned whole tomatoes into a large bowl and crush them gently by hand. This gives the sauce a rustic, authentic texture that coats meatballs perfectly.

2. Sauté the aromatics: Heat your olive oil in a heavy-bottomed pot or Dutch oven over medium-low heat. Add the diced onion and cook gently for about 5 to 7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it brown or turn bitter.

3. Simmer: Pour in the crushed tomatoes along with their juices. Season with salt and pepper. Stir well, bring the sauce to a gentle simmer, and reduce the heat to low. Let it cook uncovered for about 20 minutes to reduce slightly and concentrate the flavors.

4. Add your meatballs: Once the sauce has simmered for 20 minutes, gently place your browned (or raw, if following a classic Italian simmer method) meatballs directly into the bubbling sauce. Cover the pot with a lid slightly cracked and let everything simmer on low heat for an additional 25 to 30 minutes, stirring occasionally and gently so the meatballs do not break apart. The fat and juices from the meatballs will naturally enrich the sauce.

5. Finish with fresh herbs: Just before serving, tear the fresh basil leaves by hand and stir them into the hot sauce. Taste and adjust the salt if necessary.

This basic method avoids artificial additives and gives you a wholesome, flavorful sauce that lets the quality of your ingredients shine. I hope your family enjoys it!

Answer 2

I had to stop buying store jars years ago because their packed with preservatives and sugar. Heres the easiest way to do it on a weeknight.

1. Heat 2 tablespoons olive oil in a pot.
2. Add 3 crushed garlic cloves and cook for 1 minute so its not burnt.
3. Pour in a 28oz can of plain tomato puree or crushed tomatoes.
4. Add 1 teaspoon salt pepper and a teaspoon of dried oregano.
5. Cut a small yellow onion in half and place both halves cut side down into the pot.
6. Simmer on low for 25 minutes then add your cooked meatballs.
7. Simmer 15 more minutes and discard the onion pieces before serving.

Its easy to clean up and takes no effort tbh :)