California Central Coast Recipes
Light Tomato Sauce©2017 TheRomanticTable.com
Unlike a Basic Marinara Sauce or my Basic Homemade Tomato Sauce which I use for pizza, this is NOT a smooth sauce. You want the texture of the tomatoes. Think chunky, but it is not a heavy sauce! This sauce keeps its individual pieces so there are separate flavors when you bite into the underlying food. This sauce does NOT overwhelm but rather accents and enhances the flavors of the dish. Add salt and pepper according to your taste and the requirements of the dish.
The Key to making this sauce is to either use fresh tomatoes in the summer or in the winter a good canned tomato. In the summer when fresh ripe tomatoes are available, use those to make this sauce, but you need to seed and juice them first. You just want to mainly use the flesh of the fresh tomatoes.
In the winter use good quality "no salt added, in their juices" canned tomatoes -but don't use the juices. Just use the whole tomatoes and then lightly chop or pulse for a just a few seconds in the food processor. Actually, this is my favorite way to make the sauce because it's so easy and fast to make--and inexpensive. For example the label "Best" has 14.5 ounce cans for 58 cents at the Food 4 Less chain of grocery stores and they make a great sauce.
In the summer, when really savory basil is available, I use just it for seasoning with garlic of course. But in the winter when only store-bought basil is available, I like to substitute a little dried oregano for the basil and a little bit of fresh Italian parsley for seasoning.
This sauce is so flexible and lends itself to so many kinds of meals that now I think that this is my favorite tomato sauce of all time! Surprisingly, the canned tomatoes are a really good substitute for fresh! It's a VERY satisfying sauce and one I'm sure once you've tried it, it'll will be yours too!
Cooking time: 15 minutes