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Simmered Fresh Tomato Sauce

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 95 minutes
  • Total Time: 1 hours 50 minutes
  • Yield: 3 1x


Simmered Fresh Tomato Sauce

Suitable for freezing



  • 1kg (2 lb) fresh tomatoes
  • 15ml (1tbsp) olive oil
  • 1 onion, peeled and chopped
  • 3 garlic cloves, peeled and crushed
  • brown sugar
  • salt and freshly milled black pepper


  1. Put the tomatoes in a big bowl. Pour boiling water over the tomatoes until every one is submerged. After a few minutes drain the tomatoes and hold them under running cold water. Slips their skins off.
  2. Heat the oil in a medium saucepan, then add the onion and garlic and let them gently cook for 5-6 minutes, until they are softened and golden. Now add the tomatoes. Simmer the tomatoes on a very low heat, without a lid for 1½ hours or until all the liquid had evaporated and the tomatoes are reduced to a thick, jam-like consistency, stirring now and then.
  3. Add salt and pepper to taste.
  4. If the sauce if extremely acidic, you can try adding brown sugar in teaspoon increments until you’re satisfied.
  5. Serve the sauce spooned over pasta, sprinkled with Parmesan.


  • If you like mozzarella cheese, you can melt some in the sauce before serving up.
  • For extra flavour you can add some torn fresh basil leaves to the sauce before serving.


  • Serving Size: 1 serving
  • Calories: 116
  • Sugar: 1.2 g
  • Sodium: 65 mg
  • Fat: 5.8 g
  • Carbohydrates: 16.9 g
  • Fiber: 3.9 g
  • Protein: 2.8 g