Simple tomato sauce
April 16, 2026
Recipe from Yvonne Dean, Chef, Sumac Community Food Centre
How it should turn out: Simple, distinct flavour of tomato, sweet onion and herbs, rustic texture with a good balance of salt and acid.
Recipe
Ingredients
- Olive oil
- 1 medium onion, finely diced
- 1 can of whole tomatoes or 2 lbs of fresh tomatoes (choose a variety with lots of flavour, meaty flesh, and lower seed and water content)
- Salt and pepper to taste
- Optional: chili flakes, butter, garlic, fresh or dried herbs
Method
- Gently cook onions in oil in a medium-sized, heavy-bottomed pot over medium-low heat. Cook them without browning, until translucent, soft and sweet.
- Crush canned tomatoes using clean hands or a potato masher or if using fresh tomatoes, wash, remove the core and dice them finely. You may also remove the peel if you desire. To do this, bring a small pot of water to a rapid boil, quickly blanch the tomatoes (about 30 seconds) and remove them using tongs or a slotted spoon. The peels should come off easily.
- Add the crushed/diced tomatoes to your pot with the onions and season with salt.
- Simmer gently for about 10 minutes or until you reach your desired consistency. Less time yields a fresh, light sauce, while more time develops a thicker, more concentrated flavour.
- Finish with butter or nice olive oil and fresh herbs and adjust for salt.
