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Close-up of chunky Margherita sauce made with tomatoes, basil, and garlic in a white bowl

Margherita Sauce

Emily Wilson
A fresh and flavorful Margherita Sauce made with ripe tomatoes, garlic, basil, and olive oil. Perfect for pizzas, pasta, and grilled vegetables.
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Prep Time 30 minutes
Resting Time 3 hours
Total Time 3 hours 30 minutes
Course Sauce
Cuisine Italian
Servings 10 bowls
Calories 308 kcal

Equipment

  • Large pot
  • Mixing bowl
  • Slotted Spoon
  • Sharp knife

Ingredients
  

Main Ingredients

  • 15 Plum tomatoes or Roma tomatoes
  • 1.5 cups Extra virgin olive oil
  • 1 cup Fresh basil chopped
  • 0.5 cup Flat-leaf parsley chopped
  • 2 teaspoons Salt
  • 1 teaspoon Black pepper
  • 5 cloves Garlic minced

Instructions
 

  • Bring a large pot of water to a boil. Score the tomatoes with an X on the skin to make peeling easier.
  • Blanch 5 tomatoes at a time for 1 to 2 minutes until the skin begins to peel. Remove with a slotted spoon and let cool.
  • Peel all the tomatoes and dice them. Place in a large mixing bowl along with the juices.
  • Add olive oil, chopped basil, parsley, garlic, salt, and pepper to the tomatoes. Mix until fully combined.
  • Let the sauce rest uncovered at room temperature for 3 to 4 hours to allow flavors to develop.
  • Serve immediately or store in the refrigerator for up to 5 days.

Notes

This sauce improves as it rests, so do not skip the resting time. It can also be frozen for up to 3 months.
Nutrition:
  • Calories: 308
  • Total Fat: 33 grams
  • Saturated Fat: 5 grams
  • Carbohydrates: 4 grams
  • Sugars: 2 grams
  • Dietary Fiber: 1 gram
  • Protein: 1 gram
  • Sodium: 472 milligrams
  • Potassium: 253 milligrams
  • Vitamin A: 1155 IU
  • Vitamin C: 18 milligrams
  • Calcium: 22 milligrams
  • Iron: 1 milligram