Greek tomato sauce

Our traditional Greek Tomato Sauce is crafted from simple yet flavorful pantry ingredients. It elevates your dishes with a freshness and richness that surpasses even the finest options found in supermarkets.

Course Main Course

Cuisine Greek

Prep Time 10

Cook Time 45

Servings

Calories 97kcal

Author by Jenny Skrapaliori Graves

Equipment

medium sauce pan

Ingredients

3 tablespoons extra virgin olive oil
1 medium red onion diced
2-3 garlic cloves minced
1 pinch dried oregano
1 bay leaf
3 cloves
cinnamon stick
2 lbs ripe tomatoes grated or 3½ cups canned San Marzano D.O.P. tomatoes
5-6 fresh herb leaves Like chopped fresh basil, thyme leaves or oregano leaves, optional
sea salt
freshly ground pepper
brown sugar optional, see recipe notes

for serving

cooked pasta
grated cheese Greek kefalotiri or pecorrino romao, parmigiano regiano
fresh herb leaves like basil, oregano or thyme

Instructions

Add 2-3 tablespoon olive oil in a sauce pan. Add the diced red onion. Season with a pinch of salt. Sauté in medium heat for 2-3 minutes.
Add the garlic, a generous pinch of oregano, 3-4 cloves, the bay leaf, the cinnamon stick some freshly ground pepper and stir. Sauté for another 2 min.
Add the tomatoes and half a cup of water. Stir well.
Add the chopped herb leaves(optional).
Stir and bring to a boil for one minute.
Lower the heat and let the sauce simmer for 45 min to an hour.
Adjust sea salt and freshly ground pepper to taste.

Serving

Serve the tomato sauce over your favorite pasta, with lots of grated cheese, such as Kefalotiri, Pecorino Romano, or Parmigiano, a pinch of chili flakes, and some chopped fresh herbs.

Notes

- Use your favorite canned tomatoes, which you already have in your pantry. Add a teaspoon of sugar to cut the acidity and bring out the sweetness and flavor of the tomatoes. If your canned omatoes are authentic San Marzano dop tomatoes, this step is unnecessary.

- San Marzano tomatoes are always whole in the can with tomato juice. Add everything to the pot and lightly press the tomatoes with a wooden spoon as they cook to break them into smaller pieces.

- Don't stress if you don't have fresh herbs available. Dried oregano is all you need, and the same goes for dried basil.

Storage and reheating

Homemade tomato sauce can be kept in the fridge for 3–4 days. Reheat in a saucepan over medium-low heat or the microwave in a glass container

You can freeze any leftover sauce in an airtight container and use it within six months.

Reheat the frozen sauce in a saucepan over medium-low heat. Add a couple of tablespoons of water to loosen it up.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.

Nutrition