From the 5 Heart Home recipe blog, this is a delicious fresh tomato sauce perfect to take advantage of the summer’s best tomatoes. Use basil, oregano, marjoram or any herbs you prefer.


4 pounds ripe tomatoes
1 Tblsp extra-virgin olive oil
4 large cloves garlic, minced
1 bunch fresh herbs (basil, parsley, oregano, or thyme in any combination. Basil by itself is also good)
1 Tblsp sugar
1/2 tsp salt
Freshly ground black pepper
1/2 tsp balsamic vinegar
Crushed red pepper flakes, to taste (optional)
Additional fresh chopped herbs, to taste (optional)


  1. Cut tomatoes into chunks. Using your hands, squeeze them over a large bowl to catch the flesh and juices,  or put the chunks in a food processor and pulse them a few times. Set aside.
  2. In a large pot set over low heat, sauté minced garlic in olive oil until soft and fragrant. Add the tomatoes and juices to pot, and top with the fresh herbs.
  3. Increase the heat to medium, and bring to a simmer. Then reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally.
  4. When sauce has thickened and reduced, remove the herb stems that remain. Stir in the sugar, salt, pepper, and balsamic vinegar.
  5. Taste and adjust the seasonings. Add crushed red pepper flakes and additional fresh chopped herbs if you like.
  6. Slightly puree the sauce either by using an immersion blender to slightly puree the sauce directly in the pot, running it through a food mill, or allowing the sauce to cool and pulsing it in batches in a food processor. Do not over-process: leave a bit of texture
  7. Serve warm or allow to slightly cool and store in a container or jar in the refrigerator for up to a week.