Fresh Tomato Sauce

By Kevin • 30 or Less, All, Vegetarian • 11 Oct 2015

Fresh Tomato Sauce

The technique for this tomato sauce was shared with me by a friend who’d whine like a child with a skinned knee if I neglected to credit him. If you’re interested in beer, check out some of his fine thinking and writing over at Ideas in Beer. Even though I hadn’t seen it before, the method of using a grater to prepare the tomatoes is all over the ‘Net. The problem is, people are sometimes hesitant to season things “to taste” so here it is with measurements for everything the way I like it.

Time: 10 minutes

Serves: 4


500g large tomatoes
1 clove garlic – very finely chopped or grated
2g kosher salt
Few grinds fresh ground black pepper
4 leaves fresh basil – chiffonade



Slice the tomatoes in half horizontally. Grate into a bowl, flesh-side in, with the coarse side of a box grater, discarding the skins.

Stir in the garlic, salt and pepper.

Add the sauce to pasta, spaghetti squash or something else of your choosing. Top with the basil.

Get the PDF and nutrition info

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