The SECRET INGREDIENT to Making the BEST Tomato Sauce EVER

ripe tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often more affordable and still flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a cost-effective substitute with a similar acidity.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is a budget-friendly alternative that adds flavor.

Rinse 10 to 12 ripe tomatoes under cold running water.

Finely grate the tomatoes into a bowl until you have 2 and a half cups (about 560 grams).

Finely chop half of a green bell pepper.

Finely dice half of an onion after removing 1 to 2 outer layers.

Roughly chop 5 cloves of garlic after removing the skins.

Heat a large fry pan over medium heat and add 2 tablespoons (30 milliliters) of extra virgin olive oil.

After heating the olive oil for about 2 minutes, add the diced onion, chopped green bell pepper, and chopped garlic to the pan.

Mix the vegetables continuously to coat them in olive oil and prevent browning.

After about 4 minutes, when the onion is translucent, add 1/2 teaspoon (1.15 grams) of sweet smoked Spanish paprika and 1 tablespoon (15 milliliters) of sherry vinegar to the pan.

Mix everything together until evenly combined.

Add the grated tomato to the pan along with sea salt, freshly cracked black pepper, and a kiss of white sugar to cut the acidity.

Simmer the mixture on medium heat for 15 to 20 minutes until the sauce thickens.

Finely chop a handful of fresh parsley and add 2 tablespoons (8 grams) to the sauce, mixing it in.

Taste the sauce to adjust seasoning as needed before transferring it to a bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary