Slow-Simmered Fresh Tomato Sauce with Bone Broth
A deeply flavored tomato sauce built on hours of gentle simmering, enriched with chicken broth and herbaceous notes of marjoram and rosemary. The long cook time concentrates the tomato essence while the bones contribute collagen and body. Fresh garlic pressed and rested unlocks sulfur compounds for complexity. Serve over pasta, with crusty bread, or as a base for soups and braises. This version honors whole-tomato nutrition by keeping skins and seeds intact, creating a rustic, textured sauce that rewards patience.
Ingredients
- ¼ cup extra virgin olive oil
- 4 cloves garlic, pressed, rested 10 minutes
- 1 small onion, diced
- 6 pounds tomatoes, fresh, very ripe, chopped
- ¼ cup fresh parsley, chopped
- ½ cup red wine
- 1 cup chicken broth
- 2 teaspoons fresh marjoram, minced, or 1 teaspoon drieddried Italian seasoning2 tsp fresh = 1 tsp dried total
convenience
- 2 teaspoons fresh rosemary, minced, or 1 teaspoon dried
- 2 teaspoons sea salt, divided
- 1 pinch evaporated cane juice, or other sweetener(optional)honey1 pinch = 1/4 teaspoon
adds subtle floral sweetness
Instructions
- 1
Wash tomatoes and chop coarsely.
- 2
Press garlic cloves and let sit 10 minutes.
- 3
Heat oil in large heavy-bottomed pot over medium heat.
- 4
Add onion and garlic, saute until translucent.
- 5
Add tomatoes, parsley, wine, broth, marjoram, and rosemary.
- 6
Bring to gentle simmer and cook uncovered, stirring often, until sauce thickens and darkens.
- 7
Taste and season with salt and sweetener if desired.
Tips
Pressing garlic and letting it rest 10 minutes activates beneficial enzymes; don't skip this step for optimal flavor complexity.
Keep heat at true simmer, not rolling boil, to prevent splattering and encourage gentle reduction that concentrates flavor.
Reserve skins and seeds for maximum nutrition and body; if texture bothers you, pass finished sauce through food mill.
Good to Know
Refrigerate in airtight container up to 5 days. Freeze in portion-sized containers up to 3 months. Thaw overnight in refrigerator before reheating gently on stovetop.
Sauce actually improves after 1-2 days as flavors meld. Prepare up to 5 days ahead and refrigerate, or freeze for later. Reheat gently to avoid breaking emulsion.
Over fresh or dried pasta with grated Parmesan. As base for shakshuka or other egg dishes. With crusty bread. Over polenta or grains. As accompaniment to roasted vegetables or grilled meats.
Common Mistakes
Use high heat to avoid splattering and reduce cooking time, but this concentrates flavors unevenly and scorches bottom of pot.
Skip the garlic resting step to avoid losing the enzyme activation that creates depth and savory notes.
Remove tomato skins and seeds to avoid sediment at bottom, but this eliminates key nutrients and body-building pectin.
Substitutions
Vegan Options
General Alternatives
convenience
FAQ
Can I use canned tomatoes instead of fresh?
Yes. Use 2 28-ounce cans crushed San Marzano tomatoes. Reduce cooking time to 2-3 hours since canned tomatoes are pre-cooked. Start tasting at 90 minutes. The sauce will be less bright but still deep.
What if my sauce is still watery after 4 hours?
Continue simmering uncovered, stirring occasionally, until it reaches desired thickness. Very high-water tomatoes may need 5-6 hours. Alternatively, increase heat slightly to encourage faster evaporation without scorching the bottom.
How long can I keep this sauce and can I freeze it?
Refrigerate up to 5 days in sealed containers. Freeze up to 3 months in ice cube trays, freezer bags, or containers. Thaw overnight in fridge and reheat gently on stovetop over low-medium heat, stirring occasionally to prevent sticking.