homemade tomato sauce

Preserve summer’s bounty! It’s easy to make and freeze this large-batch Italian tomato sauce to enjoy all fall and winter long.
BPA-free plastic containers, resealable plastic freezer bags, or freezer-proof glass jars work great for freezing the sauce.

There are many, many ways to make very good tomato sauce, but if you’re going to take the time to prepare it using fresh tomatoes, the key to creating a balanced, rich, and layered sauce that tastes both fresh yet also deep and complex is to think of it as a blender’s art: make tomato purée and divide it into parts, then slow-cook one portion of it into a thick, sweet, caramelized paste; cook another portion into the bulk of the sauce, flavored with basil, possibly tomato leaves, and aromatics; and save a small portion of the barely-cooked purée to add at the end for a bright, fresh note, similar to how we often finish dishes with a drizzle of uncooked olive oil.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags.
Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick.
If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor.
Add onion and garlic and saute until soft and translucent, about 2 minutes.

You basically want to take the water and seeds out of the tomato and discard it.  You can choose to use it in the sauce but the sauce will be runny, not thick.  If you cut tomato into smaller slices, it just means more work but I chose to cut small pieces so I can also cut out the bad parts in the tomato.  Place the slices of tomato into a blender.
Once you separate the tomato you will put the tomato into a blender and blend for 2 minutes.  I blended half of my tomatoes at a time.

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This Italian staple uses flavorful plum tomatoes, which are easy to find year round.
This Italian staple tastes rich and delicious but only takes about 30 minutes to prepare.

There is no other tomato sauce so pure of flavor as one made from garden fresh ripe tomatoes that are heated just long enough to thicken into a sauce.
This very simple sauce uses garden fresh ripe tomatoes, not canned, so is best made only when garden fresh, locally grown tomatoes are available which is usually late summer and early fall.
I like my fresh tomato sauce a little chunky, so I cut my prepared tomatoes into strips, but feel free to pass through a food mill if you prefer a more blended sauce.
When I serve pasta with this simple sauce, I like to garnish the pasta bowl with fresh basil leaves, lightly toasted pine nuts, and I always offer grated Pecorino Romano cheese at the table.
A little really does go a long way, so don’t be tempted into dumping spoonfuls of this sauce on your bowl of pasta but instead, lightly dress your pasta to truly enjoy the fresh, natural tomato essence.
Lina would pick very ripe plum tomatoes gently warmed from the summer sun from her garden in the morning, then quickly turn the tomatoes into the purest flavored sauce possible.
Add the tomatoes, half the basil, and season with salt and pepper and cook over low heat for about 20 minutes or until the sauce has thickened.
When I am North America I choose locally grown plum tomatoes, but any “paste” tomato can be turned into great sauce.
You really want the tomatoes for this sauce to be as ripe as possible, so I usually place my tomatoes in a bowl and leave them in my window to fully ripen for a couple of days before I use them.
The other necessary ingredients for this sauce are fresh basil, a good quality extra virgin olive oil, garlic, and finely diced sweet onion.
Add the tomatoes, salt and pepper, and half the basil, and simmer for about 20 minutes or until the sauce has thickened.

This sauce is the most basic tomato sauce there is — just tomatoes and some lemon juice to bump up the acidity to safe levels for canning.
This sauce is the most basic tomato sauce there is — just tomatoes and some lemon juice to bump up the acidity to safe levels for canning.
Here is everything you need to know to make a moderate-sized batch of tomato sauce for your pantry (or your freezer!), from picking the right tomatoes to packing the sauce into jars.
If you’ve never made tomato sauce from fresh tomatoes before, this is a good place to start.
This works great with both canned tomatoes, or fresh from the garden and want a quick sauce but don’t have any made before hand.

This helps more of the water to drain off.  You may want to save the liquid: if you then pass it through a sieve, screen or cheesecloth, you have fresh tomato juice; great to drink cold or use in cooking! By draining the water off now, you’ll end up with a thicker tomato sauce in less cooking time! And that preserves vitamins (and your sanity).
I suppose if you really want to make sure that absolutely no vitamins survive, you could cook it that long! 🙂 The only reason people used to tomato sauce that long was the Roma paste-type tomatoes, with thicker walls, meatier with fewer seeds and less water didn’t exist, so they had to cook it for hours to get rid of water and thicken it.
Remember to adjust the time if you are at a different altitude other than sea level!  Pressure canners work better for tomato sauce and other low acid foods – you’ll get less spoilage with a pressure canner.
Making canned tomato sauce is something easy to do and will make your tomato dishes taste so much better.  Home-canned tomato sauce have been a tradition for many generations.  In the middle of the winter, you can use the tomato sauce to make a fresh spaghetti sauce, lasagna, chili, or other tomato-based meals for that fresh garden taste.
The picture at right shows the best variety of tomato to use: Roma; also called paste tomatoes.  They have fewer sides, thicker, meatier walls, and MUCH less water.
The dishwasher is fine for the jars; especially if it has a "sanitize" cycle.  I get that going while I’m preparing everything else, so it’s done by the time I’m ready to fill the jars.  If you don’t have a dishwasher, submerge the jars in a large pot (the canner itself) of water and bring it to a boil.
 Recommended process time for Standard Tomato Sauce in a boiling-water canner.

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In a 6 quart or larger slow cooker (this makes a lot!), combine a 28 ounce can of tomato sauce with two 14.5 ounce cans of diced tomatoes (fire roasted works great here) and one 6 ounce can tomato paste.
If you’d like to make this a meat sauce, brown 1 pound of sweet italian sausage, ground turkey, or ground beef.Drain any excess fat and add the meat to the slower cooker.
Lastly, one of my tricks to prevent this spaghetti sauce from getting watered down: I like to drape a clean towel over the slow cooker before I put the lid on it to cook.
I don’t have a precise serving size, just know that this recipe for spaghetti sauce makes a lot and freezes beautifully! You can use it however you wish, for spaghetti or any other pasta that you’d like.
If you want additional veggies in the sauce, add in the mushrooms, chopped carrot, bell pepper, and celery and sauté for just a minute, then transfer the veggies to the crock pot.
Wow, Ashely, this is almost exactly how I make my spaghetti sauce, including ALL the add-ins! The only thing different is, I use ground beef and sweet & hot Italian sausage.
To prevent the sauce from getting watery, I like to drape a clean dish cloth over the slow cooker before covering it with the lid to cook.
Ryan is a meat lover, so I tend to make this with Italian Sausage and ground beef or ground turkey, and I the veggies, so I always add those in too, but you can also do it without the veggies, and you can also do it without the meat! And don’t you worry, I outline below exactly what is essential and what are the optional add-in ingredients and explain how to make it with or without meat.
You can also stir in an additional can of tomato paste prior to serving if you want to thicken the sauce even further.
I have found that if I use a towel, the sauce is the perfect consistency and I don’t need the additional tomato paste .

When you learn the secret of how to make this fast tomato sauce, You can vary the flavour of the simple tomato sauce with lemon juice, garlic, spices, herbs or chili, or make a more bland tomato sauce for those who prefer a milder flavour.
This is the best tomato sauce for flavour and nutrition – when you make home-made Tomato Sauce, you can control what goes into it, making sure it is healthy and nutritious and being sure that you are not adding too much salt and fat.
There are many recipes for Tomato sauce, but this one is beginner’s level, and so easy that you could ask your children to make it whilst you concentrate on the more difficult food.

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(While it’s simmering, you can smash the sauce up a bit with a ricer or pastry blender, to break up some of the tomatoes–depends on how chunky you like your sauce.) If using fresh basil, add now.
I needed a recipe for a quick tomato sauce and all I had was canned tomatoes.
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Elizabeth's Restaurant Incorporated Photo: Homemade Berkshire pork sausage with fennel, lavender, rosemary, penne, tomato sauce.
Homemade Berkshire pork sausage with fennel, lavender, rosemary, penne, tomato sauce.
Homemade Berkshire pork sausage with fennel, lavender, rosemary, penne, tomato sauce.
Homemade Berkshire pork sausage with fennel, lavender, rosemary, penne, tomato sauce.

I make my tomato sauce in the oven,chop up tomatoes,onions,celery,carrots,garlic .diced sweet peppers,a shot of French’s hot sauce, italian seasonings (make my own seasoning with basil,cilantro,parsley),fresh ground pepper,into a roasting pan,sprinkle with EEVO and leave cook on low until mushy.Whiz in a blender or moulinex.

Fresh Tomato Basil Garlic Pasta Sauce was easy – after blanching, peeling & seeding all those tomatoes! Long simmering with occasional stirring takes time too.
Nutrition Data Per Serving, 110g: 96 calories, 62 calories from fat, 8g carbs, 7g fat, 296mg sodium, 5g sugars, 1g fiber, 1g protein, low Cholesterol, good source Manganese, Vit.

My favorite recipe that is worth making from scratch is my homemade sandwich bread.
A recipe worth making from scratch? Spaghetti sauce and chili.
I love Mexican food, Chiles rellenos (stuffed peppers) is one of my favorite dishes.Making them from scratch is very time consuming since you have to roast the peppers, make the filling, fill them, cover them with egg batter and fry them but they are so delicious that all the hard work is totally worth it.
I’ve done red and green enchilada sauces from scratch, but still haven’t found one that tastes as good as my local store-brand (how silly is it that the store brand red sauce is my favorite?).
I usually make an enchilada sauce that is more involved and “authentic”, but my fiancee won’t touch the stuff so I hope he will try this instead! Being easier to make doesn’t hurt either And as far as making food from scratch? Definitely Chicken Parmesan with a spicy marinara.
My favorite recipe that is worth making from scratch is German Apple Pancake.
Homemade spaghetti sauce is worth making from scratch.
I can’t wait to try this homemade enchilada sauce! Now my favorite thing to make from scratch is definitely marinara sauce.
My favorite recipe worth making from scratch are freezer burritos.
My homemade recipe for Jambalaya is worth making from scratch.
My favorite from scratch recipe that is worth taking the time to make is Spicy Shrimp Chowder (can use white fish, lobster meat or clams as well) I never have a drop left when I make it, oes really fast.
I like making my mom’s tomato sauce recipe from scratch.
Shortbread cookies – so easy to make from scratch and so much more buttery and delicious than store bought mix..,,or any homemade soup recipe.
Lasagna is my favorite that is worth making from scratch.

I love cherry tomatoes and they work great for snacking and halved in pasta, but what about tomato sauce?  Cherry tomatoes aren’t usually the first choice  to use for homemade tomato sauce but I’m out to change that.
 Cherry tomatoes can result in a creamy tasty sauce which will knock your red socks off (red because it’s tomato season – what, you don’t match your socks to your harvest?).
So when you pick your cherry tomatoes,  change it up a bit and make some sauce.

I suppose it all started last week after Food 52 reminded me of Marcella Hazan’s widely adored tomato sauce recipe and the NY Times reminded me of the pleasure of eating fresh ricotta cheese, a delicacy (a nonentity, really) in my neck of the woods.
I’d made the dough before (a gazillion times) but for some reason tonight was extra good The fresh tomato sauce is perfect for pizza, nice and light.
Bless you and thank you for sharing the joys of Ina Garten’s fresh, homemade ricotta – and special thanks, of course, to Ina! I just made some for the first time and am in heaven…and quickly looking up the recipe for the pizza dough to do something creative here.
I just made both the Margherita with the fresh tomato sauce and the Nectarine with the fresh ricotta.
We made a batch, then grilled pizza dough on the outdoor grill, flipped it, slathered with the sauce and fresh mozz, grilled until the cheese melted, then basil chiffonade.
How perfect! I haven’t made pizza this summer, I must correct that! I had the same tomato sauce revelation using a Jamie Oliver recipe.
One of my all-time favorite spots for thin-crust pizza is 2Amys in Washington D.C., which serves an incredible pizza margherita topped with a most memorable fresh tomato sauce.

But given the conceit of this column (and that most homemade tomato sauces use canned tomatoes as a base with the simple additions of onions), I set out to determine whether my kitchen time is being misspent conjuring Nonnas.
We CAN’T BELIEVE this is how it went down, but for the most part, our testers loved the rich tomato flavor and thick, clingy texture of the store-bought sauce more than the homemade.
Today marinara is used primarily on pastas as well as pizza, as a simple, quick sauce or a building block for more involved fare with the addition of meat, seafood, or vegetables.

As much as I would love to make sauce from fresh tomatoes, they aren’t in season year-round, and now having found this recipe I am totally okay with that.
Aside from the sheer ease and convenience of the recipe itself, the sauce smells incredible while it is simmering.
Om, indeed.) And of course once you get past the quick prep and the drool-worthy cooking smells, there is the actual taste of the sauce when it is finished.
Somehow rich and light at the same time, the butter adds just the right something – a sort of smoothness that just makes it work.

Then you can freeze the sauce in freezer containers, or you may can the sauce using your favorite method of canning (makes about 8 pint jars).
When the sauce is bubbling nicely, turn down the heat to a good simmer.
Let the sauce simmer for about 5 hours, stirring occasionally, until the sauce is the thickness you like.

As soon as it is done cooking, turn heat off, wait 5 minutes, then pour entire contents of the pot into a food processor or blender and pulsate until well combined and no more chunks remain (about 1 minute).
Next add the tomatoes and peppers, tomato paste and water (all remaining ingredients) and stir and bring to a boil (this takes about 10 minutes).
In a small pot add olive oil, let it get hot, then add the onions and crushed garlic and cook until slightly browned (about 5 minutes) stirring occasionally, then add all the seasonings and stir a few times.

This looks delicious! Can’t wait till the weather gets warmer so I can add farmers market fresh tomatoes to pasta sauce.
I realized last weekend, when prepping this sauce for a dish, I couldn’t remember the last time I purchased store bought tomato sauce.
Life comes first! The longer cooking time for this the better – the sauce looks great, good to see you gave it a while :D.
So in the mean time, since my head can’t take anything too complicated, let’s talk about tomato sauce.
And if you want to take it a step further, I highly recommend making the sauce and incorporating it into this pasta dish.
Perhaps whipping up a simple sauce from scratch seems a little daunting to you, so this post is both to tell you that it’s not- and show you how to do it.
Welcome to the Clara Persis blog! It’s here where I share my recipes, general love for food, and bits and pieces of my life and work in New York City.

I make a couple batches of par boiled tomatoes and then freeze the cored, peeled tomatoes to cook sauce in the winter as well.
So don’t pile the tomatoes in a bag where their weight will squash one another, and always pluck vine-ripening tomatoes off their vines (or the vine stem off them) to avoid having the sharp vines poke holes in your precious cargo.
I typically add onions, garlic, oregano, basil and olive oil – which are tomato sauce basics.
Savor tomato season year-round with your own homemade tomato sauce.
Saute the onions and garlic, then add the par boiled tomatoes and roasted 3 roasted carrots.
-Taste This is where farmers market shopping really pays off – you can often taste the tomatoes before you buy them.
One of my go-to’s in the kitchen for an easy recipe is always homemade tomato sauce.

Transfer the entire contents of the skillet to the saucepan with the tomato sauce, and simmer for 15 minutes, stirring occasionally.
1. If using fresh tomatoes: Put the prepared tomatoes in an uncovered saucepan and cook at a very slow simmer for about 1 hour.
1. While the sauce is simmering, add the marjoram, stir thoroughly, and simmer for another 5 minutes.
Recommended pasta • A shape with crevices or hollows, such as ruote di carro (“cartwheels”), or conchiglie [seashells], or fusilli, would be a good choice.
After thawing, simmer for 10 minutes before tossing with pasta.

I make a similar sauce but I coat the tomatoes in olive oil, salt and pepper and also roast chunked up peppers and onions and add to the pureed sauce however, my sauce, has to be pressure canned.
If you’ve read my stove-top tomato sauce directions, you already know that I do not peel my tomatoes nor do I take the seeds out.
Because tomatoes are very acidic (especially heirloom tomatoes), I’m not terribly concerned about adding lemon juice to my sauce.
Totally impressed with the results of this method! I have followed your directions for applesauce and tomato sauce for a few years now… when you got the victorio, I had to have one too! Today was my first experience with roasted tomato sauce and the victorio.
I never measure or weigh my tomatoes, but in doing a little searching on the internet, I find that it takes 35-45 pounds of tomatoes to make 7 quarts of sauce.
I found your apple pie filling recipe last year, tried it and it tastes great! I did have a problem during the canning process in that about half of the jars over flowed after I took them out of the canner.
Thank you for answering Laura! I’ve canned for years, grew up in a “canning household” my Mom did every imaginable thing, except meat, used the pressure canner as much as the WBC.
What kind of tomatoes can you use to make sauce? Whatever kind you want.

Homemade Tomato sauce made from scratch is homey and delicious – and so surprisingly easy! All it takes is a few fresh ingredients.
Homemade Tomato Sauce is one of the basic recipes I am sharing: making things from scratch, making the ingredients I once thought magically appeared in a jar/can.
I made a big batch of Tomato Sauce for the Paella I posted earlier, and keep the rest in jars in the fridge for later use.

I just spent a good 45 minutes Googling various things trying to find this page and here I am, wahoo!! 😀 I've used your method to make fresh sauce for a couple years now, but I needed to read through it again before diving into this summer's tomato crop.
But then I bought a KitchenAid hand blender (one of my most useful kitchen purchases ever), and while I still adore the chunky version, I was thrilled to discover the joys of having a smoother, more easily spreadable pizza sauce.
Thank you so much for this, it was MUCH appreciated 🙂 I'm glad I stumbled in here, when I googled for a pizza sauce recipe.
Note Of Caution: Blending up a small amount of tomato sauce is a bit more, um, dangerous—think splashing hot tomato flying about the kitchen—than burying the hand blender in an entire pot of soup, which is probably why they call them immersion blenders.
I like fresh tomato pizza sauce, too, and I also like fresh tomato juice.

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