Homemade Tomato Sauce



Delicious homemade Tomato Sauce - the perfect way to use up summer tomatoes. Use for pasta dishes, pizza topping, or as a base for tomato soup. The sauce freezes well so make a double batch!


There are many different ways to make tomato sauce depending on who you ask based on family recipes or preferences.


Some use roma tomatoes, while others use larger tomatoes. Some may add carrots or bell peppers to the recipe or red pepper flakes for spice. Some cook for hours for a richer, deeper flavor while others cook for 20 minutes for a quick sauce.


Whichever tomato you use, just make sure they are ripe. For this batch, I used 14 tomatoes on the vine to yield 2 1/2 jars of sauce.


Once you try this recipe, you can experiment with different ingredients and cooking times and adjust to your preference and taste!




Homemade Tomato Sauce


Ingredients

5 lbs tomatoes (14-15 tomatoes)

2 tablespoons olive oil

1 onion, diced

4 garlic cloves, minced

1 teaspoon salt (or more to taste)

1/2 teaspoon pepper

1 teaspoon oregano

1/2 cup fresh basil

1 teaspoon sugar (optional)


Directions

In a large pot, bring water to a boil. Meanwhile, slice an “X” in the bottom of each tomato. Carefully add the tomatoes to the boiling water for about 1 minute. This helps loosen the skins so they’re easier to peel. Rinse the tomatoes in cold water or add the tomatoes to an ice bath to stop the cooking process.


Once cool enough to handle, remove the stem, core, and any white flesh of each tomato and chop the tomatoes into small chunks. Set aside.


Heat oil in a large pot. Add the onions and sauté for a few minutes until soft. Add garlic and sauté for about 1 minute. Add the tomatoes, salt, pepper, oregano and basil and bring to a boil. Reduce heat to low and simmer for 1 1/2 to 2 hours, stirring frequently. Taste and adjust seasoning to your taste or add sugar, if needed.


If you prefer a smoother sauce, puree using an immersion blender or transfer to a blender to puree. Transfer the sauce into jars and keep in the fridge for up to 1 week.