How to make homemade fried tomato 2026

Few things in the kitchen have the consensus among children and adults with palates of all tastes that fried tomato sauce enjoys. With children, its effect is almost magical; You could bathe anything with it and make it taste amazing to them. This means, in fact, that it is widely used in homes with children, although in most cases industrial versions are used. Due to laziness, lack of time or lack of knowledge, homemade fried tomato sauce is not usually made, so we are going to put an end to at least two of these three excuses for not doing it. This is how this delicacy is made in a healthy way.

We cannot give you the solution to laziness. You have to climb this wall without help, but we can give you a push to overcome it by sharing the tips to follow to make a tomato sauce so delicious that just thinking about it you can taste how tasty it will be. As for the lack of time, the trick is very simple: make a lot and freeze it. And that problem is over. You only need to leave a reserved space in your freezer because this versatile accompaniment remains exactly the same when defrosted.

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The choice of tomatoes

With this clarified, it's time to put on the apron. First, yes, you have to go to the supermarket to buy a lot of tomatoes. The exact amount will depend on how much tomato sauce you want to make, but at a minimum you will need about two kilos of ripe tomatoes. The type, although some recipes specify a specific one, is not as important as the detail of maturity, which must be given priority. What's more, there are many cooks who have no problem combining different types of tomatoes - vine, pear, canary, etc. -, even adding a small amount of cherries, to obtain more nuances as long as they are ripe.

Combining tomato varieties or not is an option with which to experiment at home until you find the mixture that you like the most. The quick option, although the result is not exactly the same, is to use the aforementioned amount, two kilos, of already crushed tomato.

step by step

Every fried tomato sauce starts with a good base, but we are not going to close doors at this critical point either. On the contrary, we open them wide to you with several options. It is imperative to sauté an onion, but there are those who also include garlic. Others, however, add a carrot and green pepper. These last three ingredients provide powerful flavor nuances and will greatly change the final result of the sauce, which is why they are only optional for those people who want to find their flavor. For the purest version of homemade fried tomato sauce, a large onion is more than enough.

When it is well poached, it is time to add the generously sized tomatoes to the casserole after washing them well. The skin of the tomatoes is not of any interest, but there are also different ways to remove it: pour the sauce very well at the end of cooking, peel them first with a potato peeler so as not to take away too much meat during the operation, or do this step after blanching them. For the latter, you must make a double incision in the shape of a cross in the tomatoes and place them in boiling water for only a few seconds. This way they will peel off effortlessly.

From this point on in the recipe, what the fried tomato sauce needs is time. Since tomato tends to splash a lot, you can keep it covered, but many cooks recommend leaving the pot open. As the ideal is to leave it for at least a couple of hours, put the heat on low and this way you will prevent it from burning on one side, and from jumping and ruining your entire kitchen on the other. But beyond this, the most important thing is that this way the flavor will be much more concentrated.

The final touch

In addition, it is essential to give it the right touch with the seasonings you want. Of course, salt, but you can also use a pinch of freshly ground black pepper and, if you want to correct a possible excess of acidity, another pinch of sugar. Obviously, the less sugar you use, the healthier the sauce will be, but don't worry about adding a little because in any case it will be a much smaller amount than those found in industrial fried tomato sauces.

Finally, if you want to give a personal touch to your version of tomato sauce, we give you two small tips that work wonders: La Vera paprika, which gives it a very special smoky and powerful touch, or fresh basil, which provides quite the opposite, a fresh, aromatic and vegetal nuance that depending on what palates they will also value very positively. The difference between the two is that the paprika is added at the beginning of the recipe and the basil leaves would be added when it is already resting, at the end of cooking, like that dose of cologne that we put on just before leaving the house.