Roma Tomato Sauce
This homemade Italian Roma Tomato Sauce recipe is inspired by two family trips to Italy. It uses fresh ingredients like tomatoes, garlic, basil, and more—and it comes together so easily!
Servings: 4
Calories: 48kcal
Equipment
- skillet
- Sauce pot
- Rubber scraper
- Cutting Board
- Knife
- Tongs
- Measuring cups and spoons
Ingredients
- 2 tablespoons minced garlic
- 1 tablespoon olive oil
- 3 large fresh Roma tomatoes
- 1 tablespoon Italian seasoning
- 6-8 basil leaves
- 1 package pappardelle pasta or any pasta
Instructions
- In a sauce pot, prepare pasta according to box instructions.
- Next, heat a skillet to medium-heat and add in minced garlic, olive oil, and finely diced tomatoes. Then, stir in Italian seasoning and julienned basil leaves. Let simmer for 10-20 minutes. You can simmer up to one hour for deeper flavor.
- Once the noodles and pasta sauce are done cooking, add the noodles to the sauce.
- Twirl noodles and sauce together, top with salt and pepper and fresh parmesan if desired. Serve warm and enjoy!
Notes
Store sauce in an airtight glass container or mason in the refrigerator for up to 5 days or freeze for up to 6 months.
We’re using garden fresh Roma tomatoes in this recipe, but other recommendations: San Marzano, Viva Italia, or any other paste tomatoes.
Nutrition
Serving: 1 serving | Calories: 48kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 4mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g