The best homemade tomato sauce (ready in 15 minutes!)
I love a good, healthy homemade sauce.
And you should too because they’re typically fresher, less processed, cheaper and contain less sugar and oil than store-bought varieties.
With this in mind, I simply could not let tomato season pass without sharing my favorite healthy homemade sauce.
Made with sungold tomatoes, shallots, garlic, fresh basil and ceylon cinnamon - it is fresh, nutritious and delicious.
But that’s not all.
It also happens to be incredibly easy to make - ready in just 10-15 minutes and easy to riff on if you need or want to.
Don’t know where to find sungold tomatoes? Use regular cherry or grape tomatoes.
Don’t have Ceylon cinnamon? Any variety will do.
No shallots? Try half an onion.
You get the idea.
This sauce is my favorite way to use up extra tomatoes we have on hand, avoid ultra processed store-bought varieties and get more fresh vegetables into everyone’s diet at home.
Keep scrolling for the full recipe. I hope you love it as much as we do!
Sweet Homemade Tomato Sauce
Prep Time: 5 minutes | Cook Time: about 15 minutes | Yields: 1-2 cups
Ingredients:
1-2 tbsp extra virgin olive oil
1-2 garlic cloves, minced
1 shallot bulb, roughly chopped (or half a sweet onion)
1 carton of sungold tomatoes (regular grape or cherry tomoatoes)
1 tsp ceylon cinnamon
A pinch or two of salt
A pinch or two of black pepper
1 big handful of fresh basil, roughly chopped
Directions
Heat your pan. Place a large stainless steel sauté pan over a low to medium heat. Wait for it to become hot before adding your ingredients. Once hot, add your EVOO.
Cook your onions and garlic. Now, add your onions and garlic. Cook for 2-3 minutes, stirring frequently to avoid burning.
Blister the tomatoes. Next, gently fold in your tomatoes ( to avoid oil splashing) and sprinkle in your spices. Stir and mix until tomatoes are coated in oil and spices. Reduce heat to low, cover the pan and cook for 5-10 minutes (stirring and smashing the tomatoes every so often until all the tomatoes have burst).
Add your herbs. Once tomatoes are completely cooked down, stir in your basil and cook for an additional few minute until the basil has wilted.
Blend it all up. Transfer the tomato sauce to the bowl of your food processor, with the S blade attached. Blend until you reach your desired consistency. For a chunkier sauce, blend for less time. For a smooth sauce, blend for longer.
Or don’t blend it at all. You can also enjoy the sauce as is, in it’s most natural chunky state without blending at all.
Store. In the fridge for upto 3 or 4 days, or the freezer for up to 3 months.
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