Equipment
Ingredients
Base
- 2720 g tomato, fresh or canned
- 450 g tomato paste
Aromatics
- 30 ml olive oil
- 100 g onion, finely chopped
- 5 garlic, mashed
- 3 orange peel
- 2 parsley
- 1 bay leaf
- 2 thyme
- 1 g fennel seeds
Finishing
- 3 g basil, chopped fresh
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 301 kcal
- Protein
- 12 g
- Carbohydrates
- 52 g
- Fat
- 10 g
- Fiber
- 14 g
- Sugar
- 33 g
- Sodium
- 103 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 2824 mg
- Calcium
- 133 mg
- Iron
- 5.7 mg
- Magnesium
- 129 mg
- Phosphorus
- 273 mg
- Zinc
- 2.0 mg
- Vitamin A
- 380 mcg
- Vitamin C
- 125 mg
- Vitamin E
- 9.6 mg
- Vitamin K
- 91 mcg
- Vitamin B6
- 0.9 mg
- Thiamin
- 0.36 mg
- Riboflavin
- 0.32 mg
- Niacin
- 7.6 mg
- Folate
- 124 mcg
- Water
- 754 g
Sources: USDA FoodData Central
Method
If using fresh tomatoes, blanch them in boiling water for 30 seconds, peel the skins, and coarsely chop the pulp.
Heat 30ml olive oil in a heavy pot over medium heat.
Add 100g chopped onion and cook for 5-7 minutes until translucent.
Add tomatoes, tomato paste, garlic, orange peel, parsley, bay leaf, thyme, fennel seeds, and black pepper to the pot.
Bring the mixture to a simmer, then lower heat to approximately 90°C (195°F). Cover and cook for 90 to 120 minutes, stirring occasionally.
Remove the parsley sprigs, bay leaf, and orange peel strips. Stir in the fresh basil before serving.
Chef's Notes
- Using canned San Marzano tomatoes will yield a more consistent, sweeter result.
- Crush the tomatoes with a wooden spoon against the side of the pot as they soften to reach the desired texture.
Storage
Refrigerator: 5 days — Store in an airtight glass container.
Freezer: 3 months — Freeze in portions for easy reheating.
Reheating: Heat in a saucepan over medium-low heat until bubbling.
Troubleshooting
Sauce is too thin
Cause: Excess water from tomatoes or insufficient reduction time.
Fix: Simmer uncovered for an additional 20-30 minutes.
Prevention: Ensure the pot is only partially covered to allow steam to escape.
Sauce tastes bitter
Cause: The pith of the orange peel was included or herbs were burnt.
Fix: Add a small pinch of sugar to balance the bitterness.
Prevention: Only use the orange zest (the orange part), avoiding the white pith.
Cultural Context
This tomato sauce is inspired by the flavors of Provence, a region in southeastern France known for its vibrant Mediterranean cuisine. The use of aromatics like orange peel, fennel, and fresh herbs reflects the region's abundant produce and sunny climate, often found in traditional dishes served during family gatherings and celebrations.
