Homemade tomato sauce is not just a sauce: it is a statement that industrial products are not always the winners. And when you make it in the Thermomix, you save yourself the boring work without sacrificing that deep, homemade flavor that only comes from time and love. But this is not an ordinary tomato sauce: here we have fresh basil 🌿, a little oregano, and a tomato mixture that would bring tears of joy to any true Neapolitan.
5 kg assorted tomatoes 🍅: beefsteak tomatoes, Roma tomatoes, and a few Raf tomatoes for the ultimate flavor
100 ml extra virgin olive oil 🫒
4 cloves of garlic, very finely chopped 🧄
2 large onions, also very finely chopped 🧅
1 tsp salt 🧂
½ tsp sugar (don't worry, just to balance the acidity)
1 tsp dried oregano 🌿
A generous bunch of fresh basil 🌱
Start with a little culinary meditation: peel the tomatoes, remove the seeds, and chop them with a knife. No blenders or machines in this step; we want to preserve the juice and flavor. Remember: every effort will be tasted later in every spoonful!
Add the olive oil to the mixing bowl and add the finely chopped garlic. Set for 5 minutes, 120 °C, stir setting. Then add the finely chopped onions (you can also chop them with turbo bursts in the Thermomix, but let the water drain in the steaming basket beforehand). Sauté for another 10 minutes at 100 °C without the measuring cup to allow the liquid to evaporate.
Add the tomatoes to the mixing bowl. Cook for 10 minutes at 100 °C, speed 2, with the steaming basket instead of measuring cup to facilitate evaporation. Now it smells just like in an Italian trattoria!
Add salt, sugar, oregano, and the basil leaves (best torn by hand). Now for the best part: cook for 40 minutes at 100 °C, speed 1, with the steaming basket to let the sauce thicken nicely. If it is still too liquid afterward, cook for an additional 10-15 minutes at Varoma, speed 1. Goal: a thick, glossy sauce that needs no Instagram filter.
Fill the hot sauce into sterilized jars (trick: a little water in the jar, 1 minute at maximum microwave power). Boil the lids for 3 minutes. Fill jars up to almost the rim, seal tightly, and let cool upside down. For longer storage: freeze or process in a water bath.
The riper the tomatoes, the longer it takes to thicken – but the better and redder the sauce becomes.
Swap basil for rosemary, thyme, or even mint if you are feeling adventurous.
For a finer texture: at the end blend for 20 seconds at speed 5 (but not to baby food!).
For an "adult" version: add a splash of red wine while frying. 🍷
