This tomato sauce is da bomb!
I hate to admit it, but growing up, I was not a fan of tomatoes. Now as an adult who likes to cook, I cannot for the love of God remember why. This is my basic tomato sauce recipe – but to call it basic would be an insult to such a versatile, rich, and delightful concoction! I use it for everything! Be it pasta marinara, be it pizza, be it a dip for my fries. This sauce goes with everything. Most importantly, I use this as a base for my go-to comfort breakfast – Shakshuka.
Spread the tomatoes and the rest of the vegetables evenly on a grill pan or griddle and let them roast over a medium high heat. Caramelizing of the onions adds a natural sweetness to the dish, countering the tartness of the tomatoes. I used purple onions, but feel free to go with whatever you have at hand. Red bell peppers add a smoky flavor and a bright red hue to the sauce.
I make shakshuka with this sauce every other week, and this recipe is a huge hit at home. My parents love it, and even my baby brother who generally hates tomatoes, gets super excited about it! As an added bonus, this sauce also happens to be vegan and gluten free.
Easy Tomato Sauce Recipe
- Large ripe tomatoes – 5
- Large purple onions – 3
- Large red bell pepper – 1 (optional)
- Red chili peppers – 3
- Olive oil – Enough to coat the vegetables
- Dried basil – 1 tsp
- Dried rosemary or oregano – 1/2 tsp
- black pepper
- chili flakes (optional)
- Dice the tomatoes, onions, and the red bell pepper into about half an inch cubes.
- Make slits in the chili peppers. Keep the seeds if you want the heat. I definitely do! Otherwise scrape them off.
- Place your grill pan over medium heat.
- Place all your diced ingredients and the chili peppers into a large bowl.
- Sprinkle salt, pepper, and the dried herbs.
- Drizzle enough olive oil to coat all the ingredients, and mix well.
- Lay the vegetables in one layer on the hot grill pan, and let them roast.
- Roast until the tomatoes have wilted a little and there are grill marks on the skin. Be careful not to burn them.
- Once done grilling, take the pan off the heat, and let it cool.
- When it is back to room temperature, or lukewarm, process the roasted vegetables in a food processor.
Serve with fries, or pour it into a skillet over medium heat and crack some eggs into it to make some delicious shakshuka!