I’ll admit it — I always get a little greedy at the farmer’s market. Faced with baskets of sun-warmed heirlooms and tiny, sweet cherry tomatoes, I inevitably buy far more than we can reasonably eat in a week. That’s when “Grate” Tomato Sauce comes to the rescue. This quick, no-peel sauce is my favourite way to turn a glut of tomatoes into something beautiful. In less than half an hour, I’ve got a big pot of sauce that’s perfect for pasta tonight, with plenty left to freeze for a taste of summer in the colder months.
My secret to skipping the peeling and coring? A box grater. Just cut the tomatoes in half, give them a quick squeeze to release the seeds, and grate the cut side against the large holes until all that’s left is the skin. It’s fast, tidy, and kind of satisfying. Check out the video in this post to see the method in action.
The beauty of this sauce is that it doesn’t take much to make those tomatoes shine. Shallots lend a gentle sweetness, garlic adds depth, and a spoonful of tomato paste boosts the umami, making the sauce taste slow-simmered in just minutes. Fresh basil ties it all together, while the short simmer keeps the flavour bright. It’s unfussy, quick, and exactly the kind of recipe I lean on when I’ve brought home more tomatoes than I know what to do with.
Keys to Success for “Grate” Tomato Sauce
- Start with ripe tomatoes Slice them in half and gently squeeze out the seeds before grating. This keeps the sauce from getting too watery.
- Use the big holes on your box grater The trick is to grate the cut side against the large holes. You’ll be left holding only the skins, which you can discard — no peeling required.
- Boost the umami A spoonful of tomato paste adds depth, but if you happen to have freeze-dried tomato powder in your pantry, it’s an amazing alternative for concentrated flavour.
- Balance sweet and heat Tomatoes need a little something to round them out. A touch of honey (or sugar) balances the acidity, while a pinch of Aleppo pepper brings gentle warmth without overwhelming.
- Don’t skip the basil Fresh sprigs infuse the sauce as it simmers, then get removed before serving. They give the sauce its signature brightness.
- Butter over oil Marcella Hazan’s famous tomato sauce taught us all the magic of butter in tomato sauce — it softens acidity and adds richness. This recipe follows her lead.
- Freezer-friendly This sauce makes enough for eight portions, so freeze the extra in smaller containers. Future-you will be grateful when you find summer’s bounty waiting in the freezer.
“Grate” Tomato Sauce
Equipment
- 1 box grater
Ingredients
- 1 kilogram ripe summer tomatoes (medium or large)
- 3 Tablespoons unsalted butter
- 2 shallots, peeled and finely diced
- 3 garlic cloves, grated or pushed through garlic press
- 2 Tablespoons Tomato powder, or Tomato paste
- 2 teasspoons Diamond Crystal Kosher salt, or 1 teaspoon Morton's Kosher salt
- 2 teaspoons honey
- 1/4 -1/2 teaspoon Aleppo pepper, or red pepper flakes
- 2 sprigs fresh basil, about 16 basil leaves
- 1 Tablespoon sherry or red wine vinegar, optional
Instructions
- Prepare the tomatoes: Slice tomatoes in half and gently squeeze out the seeds. Place a box grater over a large bowl. Using the side with the large holes, grate the cut side of each tomato until only the skin remains in your hand. Discard the skins.
- Cook the aromatics: In a medium saucepan, melt the butter over low heat. Add the diced shallots and cook, stirring occasionally, for 3–4 minutes until softened. If they begin to brown too quickly, add ¼ cup water to prevent burning. Stir in the garlic and cook for 1 more minute.
- Build the base: Add the tomato paste (or tomato powder), salt, honey, and Aleppo pepper. Stir to combine and cook for 1 minute to deepen the flavour.
- Simmer the sauce: Add the grated tomatoes and basil sprigs. Reduce the heat to low and simmer gently for 25–30 minutes, stirring occasionally, until the sauce has thickened.
- Finish and adjust seasoning: Remove the basil sprigs. Taste the sauce and adjust seasoning as needed—add more salt if desired, or a splash of vinegar if the sauce needs brightness.
Nutrition
Making a big batch of this sauce means you’ll have dinner sorted for more than just one night. Freeze the extras, and when winter comes around, you’ll be glad to have a taste of summer ready to go.”
