This homemade tomato sauce is a perfect lower sodium replacement for store-bought pasta sauces. Fresh tomatoes, basil and sun-dried tomatoes fill this sauce with a mouthwatering flavour and aroma! It is highly recommended that you make a large batch of this sauce and freeze it because it won’t last long!
One of my favourite things to do in the summertime is to go to little local market places and pick up fresh produce.
Tomatoes…. corn on the cob…. fresh berries….
You name it.
It just tastes so much better when it’s locally grown and it’s nice to support the local businesses as well.
My favourite little market place in the area where I live is called Rock Gardens.
It always has beautiful fruits and vegetables, flowers, cute little kittens running around and it smells like freshly baked apple caramel pies.
I would seriously go there just for the smell alone.
I get this warm and fuzzy feeling EVERY time I walk into those doors..
It just feels like Grandma’s kitchen, you know?
Recently, we picked up a whole basket of fresh and juicy tomatoes from this little marketplace.
They were sitting on the counter for a few days, I had a eureka moment.
I suddenly thought to myself, ‘wow….I should really whip something up with those tomatoes rather than just let them sit there and go to waste.’
After all, how often do you have fresh juicy and plump tomatoes sitting on the counter staring you right in the face?
So I got to work.
I’ve always been a huge fan of the real authentic homemade tomato sauce.
It just tastes so fresh, is full of flavour and the sodium content is significantly lower than store-bought ..that is, of course, if you don’t dump a whole bunch of salt in it.
I’d been eyeing up this homemade sauce from Oh She Glows for a while and was DYING to try it.
I just love how it’s made with fresh tomatoes AND sun-dried tomatoes.
Best combo ever.
The sun-dried tomatoes totally give the sauce a big boost of flavour and chunkiness.
When I was a kid, I never used to like chunky tomatoes.
I actually detested them and picked them out of everything.
Now I think they’re the best thing ever. I was almost tempted to throw more tomatoes into this recipe just to get more chunks!
Funny how taste changes over the years.
If you’re a chunky tomato lover, then this is the ultimate chunky sauce for you!
- 2 tablespoon extra-virgin olive oil
- 1 large sweet onion
- 4 large garlic cloves, minced
- 6 large tomatoes, seeded and diced
- 1/2 cup fresh basil leaves, minced
- 1/2 cup oil-packed sun-dried tomatoes (about 12)
- 1 teaspoon dried oregano
- 1/2 teaspoon fine grain sea salt, to taste
- Freshly ground black pepper, to taste
- red pepper flakes, to taste (optional)
- Drizzle olive oil into a medium-sized pot. Add the onion, and garlic and stir to combine. Season with salt and pepper. Saute over medium heat for about 5 minutes, or until the onion is soft and translucent.
- Cut the tomatoes into quarters and scoop out the seeds with a spoon. Dice tomatoes into 1 inch cubes. Stir in the diced tomatoes and increase heat to medium-high until it starts to boil. When the mixture boils, reduce the heat to medium and simmer for about 15 minutes, uncovered, until most of the water evaporates. Monitor closely, reducing heat if necessary and stirring often.
- Add sun-dried tomatoes into a blender or food processor along with a ladle or so of the tomato sauce. Process until mostly smooth. Stir this mixture back into the tomato sauce in the pot.
- Stir in the minced basil, oregano, salt, and pepper, and red pepper flakes. Continue cooking until mixture has reached desired thickness and then remove from heat.
Adapted from Oh She Glows
Nutrients per serving (based on ¼ cup sauce):
Servings: 4-6 • Calories: 144 • Fat: 7 g • Carbohydrates: 18 g • Fibre: 3 g • Protein: 2 g • Sugar: 8 g • Sodium: 97 mg • Cholesterol: 0 mg