There's nothing quite like the taste of homemade tomato sauce, and this recipe for Tomato Sauce with Basil and Vegetable Chunks is a true celebration of fresh, vibrant flavors. Inspired by classic Italian cooking, this sauce is incredibly versatile and surprisingly easy to make. It's the perfect way to use up a bounty of summer tomatoes, capturing their sun-ripened sweetness in a jar. The addition of diced onion, sweet bell pepper, and aromatic purple basil creates a rich, layered flavor profile that will elevate any dish, from a simple plate of pasta to a gourmet pizza.
Tomato sauce with basil and vegetable chunks
Ingredients for Tomato Sauce with Basil and Vegetable Chunks
- 1 kg of tomatoes
- 100 g of purple basil
- 100 g of onion
- 150 g of red bell pepper
- 3 g of sweet ground paprika
- salt and sugar to taste
How to Make Tomato Sauce with Basil and Vegetable Chunks
Finely chop ripe red tomatoes and place them in a saucepan.
Cook over medium heat for about 20 minutes.
Pour the contents of the saucepan into a colander or a fine sieve.
Finely chop the ripe red tomatoes and place them in a saucepan. It’s enough to just wash the tomatoes and cut away any damaged parts. The smaller you chop the vegetables, the faster they will cook down.
Pour a little water into the saucepan. Bring to a boil. Cover with a lid. Cook over medium heat for about 20 minutes, or until the tomatoes turn into a thick, evenly bubbling soup.
Pour the contents of the saucepan into a colander or a fine sieve, ensuring the mesh is small enough to block the seeds.
Press the tomatoes through the sieve.
Place the finely diced onion into the same saucepan.
Finely dice the bell pepper flesh and add it to the saucepan with the onion.
Press the tomatoes through the sieve. The dry residue should only be the skins and seeds, amounting to about a heaping tablespoon of waste.
In the same saucepan, add the finely diced onion.
Cut the sweet red pepper, remove the seeds, and rinse the pepper halves. Finely dice the flesh and add it to the saucepan with the chopped onion.
Pour the strained tomato purée into the saucepan with the vegetables.
Pour the strained tomato purée into the saucepan with the vegetables.
Cook over high heat for 15 minutes to evaporate as much moisture as possible and thicken the sauce.
Pluck the purple basil leaves from the stem and chop them finely.
At the final stage, I recommend tasting it and adding salt or sugar if something is missing.
Add the sweet ground paprika. Add salt and sugar to your taste. Bring to a boil. Cook for 15 minutes over high heat to evaporate as much moisture as possible and thicken the sauce.
Pluck the purple basil leaves from the stems and chop them finely. When the onion and pepper are soft and the sauce has thickened, add the basil to the saucepan and stir. Bring the sauce back to a boil.
The sauce is ready! At this final stage, I recommend tasting it and adding more salt or sugar if needed. After that, bring it to a boil one more time.
Pour the tomato sauce with basil into dry glass jars or bottles.
Pour the tomato sauce with basil into dry glass jars or bottles. Once it cools, seal it tightly and store it in the refrigerator.
And there you have it—a beautiful, aromatic tomato sauce ready to enhance your meals! This sauce is wonderfully versatile: serve it over pasta, use it as a base for pizza, or enjoy it as a dip with some crusty bread. For longer storage, you can preserve the sauce by canning it, allowing you to enjoy the taste of summer all year round. Feel free to customize it with a pinch of chili flakes for heat or other herbs like oregano. We hope this simple recipe brings warmth and deliciousness to your table. Enjoy your culinary creation!
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