Have you ever had a whole bunch of tomatoes sitting in your fridge or on your counter that you had no way to possibly eat all of them before they went bad?
Or maybe you are like me and just have an itch to make as much of your own food from scratch so you know exactly what is in it.
In either case, making tomato sauce is a daunting task. Skinning the tomatoes. Removing the membranes and seeds. Pureeing. Then finally cooking all day into a proper sauce.
Well, I have good news for you.
You don’t need to remove anything from the tomato in order to create sauce from it, except maybe any soft or scarred spots that you wouldn’t normally eat.Print
- 8 cups fresh tomatoes
- 1 tbsp minced garlic (or 1-2 cloves)
- 1 teaspoon salt
- 1 basil leaf
- Wash tomatoes and remove any bad spots. Cut at least in half or smaller.
- Add 8 cups of tomatoes to food processor along with garlic, salt and basil
- Puree until foamy and almost smooth
- Place a large stock pot on the stove and coat bottom with olive oil
- Add tomato puree to pot
- Continue pureeing tomatoes & seasonings in 8 cup batches until you use up all of your tomatoes
- Simmer covered for a few hours or until sauce goes from frothy pink to red watery and finally until it is red and thick.
You can store the sauce any number of ways. I used glass jars filled about 2/3 of the way up. I let the sauce cool in the jars on the counter then put them in the fridge over night. The next day I put the jars in the freezer. Make sure you leave enough room at the top to allow for expansion during freezing so you do not break the jars.
This recipe was inspired by a recipe at Maria’s Farm Country Kitchen. The original recipe calls for the juice to be squeezed from the tomatoes. I did not do this. I think it may have had to simmer a bit long to reduce the liquid down, but it saved me a step in the process.
I can’t wait to use this for pasta!
Join our newsletter!
Subscribe to get updates and great stuff via email including subscriber-only goodies like free printables and giveaways.