Recipes
By Mavis Butterfield on - 21 Comments
Although this batch of homemade tomato sauce was made with store-bought gleened tomatoes, I have a feeling I’ll need to clear a shelf or two {okay maybe three} for all the tomato sauce I plan on canning this year. Maybe I should start planning a sauce making party now, while I still have the time. I’m sure I’ll need all the help I can get some late August.
If you have never made fresh tomato sauce before, you are missing out. The next time you have a boatload of tomatoes on hand, give this recipe of mine a try. You know what they say… Fresh is always best!
Recipe: How to Make Fresh Tomato Sauce
5 Stars4 Stars3 Stars2 Stars1 StarNo reviews
- Author: Mavis Butterfield
Ingredients
Scale
20 –25 tomatoes {I used Roma tomatoes}
1 large onion, chopped
5 cloves of garlic, sliced
6 fresh basil leaves, chopped
2 sprigs fresh oregano, chopped
1 dried bay leaf
1 tablespoon sugar
2 teaspoons Mc Cormick Italian Seasoning
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
Instructions
Bring 3 quarts of water to a boil in a large stockpot. Boil tomatoes for 30 seconds or until skin splits.
Remove tomatoes with a slotted spoon and plunge them into bowl of ice water to cool. Peel skins. Chop tomatoes and set them aside.
Over medium heat, saute onions and garlic in olive oil until caramelized.
Toss everything into a crock pot and turn it to high. Cook 6-8 hours. Once the sauce has cooled slightly, remove the bay leaf and discard it. Pulse the tomato mixture in a blender or Vitamix and pour over warm pasta.
Sprinkle with fresh Parmesan cheese and serve with a nice hunk of bread.
Looking for a deal on a new Crock Pot? Amazon currently has the Crock-Pot Cook’ N Carry 6-Quart Oval Manual Portable Slow Cooker on sale for $28.29 shipped. ** This crock pot is really great for transporting meals to potlucks. The locking lid feature rocks! No more messes.
Go HERE to view this Crock Pot.
This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.
Comments
Heather says
I happened until boatloads of FREE tomatoes today and I’m hoping to do this exact. same. thing. Tomato, Tomata – how ever you say it, this is DELICIOUS.
Reply
Mavis says
Yay! Free food rocks!
Reply
Linda says
I have a recipe for frozen Spaghetti Sauce if you are interested. We try and make some every summer.
Reply
Jen says
Is this recipe for one meal? Or will there be lots of extra? Can you freeze it or do you put it in a jar? Sorry for all the questions, I’m new to cooking! Thank You!
Reply
Crystal says
Looks so good! Do you have the additional instructions for canning this sauce? Thanks!!!!
Reply
Aurelie says
What canning process do you use for your tomatoes? Thanks.
Reply
Mavis says
I did not can this batch but here is a post on canning tomatoes I wrote a long time ago. 🙂 http://www.onehundreddollarsamonth.com/2009/08/2344/
Reply
Jan Walker says
I have canned tomatoes lots in the past…made ketchup, salsa, pizza & spaghetti sauce…but I was interested in the link you listed for your post on canning tomatoes & it says it isn’t available! Help!!
I LOVE your blog!!!!
Reply
Robin in SoCal says
You are so right fresh sauce is awesome. I’d garden for fresh peas and tomatoes only. I’d grow tomatoes for sauce alone. I can it and freeze it. But when your tomatoes are at the peak of freshness and you are harvesting like crazy do NOT forget to save some for roasting. Sauce made from roasted tomatoes is a heavenly experience that is if you can keep yourself and family from devoring them on their burgers, sandwiches, crackers, etc. You are wetting my appetite for summer’s bounty.
Reply
Mavis says
Really? I’ve never thought about making sauce from roasted tomatoes. Thanks Robin!
Reply
Karen says
How long do you roast them for?
Reply
Emma says
Thank you so much for posting this!!!
Reply
Robin in SoCal says
Mavis get over to Thy Hand’s site she has a recipe for roasted tomatoes….to die for, just saying.
Reply
Karina says
I’ve heard some (rumors? facts? info?) about canning tomatoes and something about the acidity levels and lemon juice or vinegar… It’s the only thing that’s keeping me from canning anything with tomatoes (especially as a first time canner!)
Also, if you do happen to know about that, do you know if the same issue is present if you freeze the sauce (or salsa) instead?
Reply
Mavis says
I did not can this batch of tomato sauce but I have canned sauce in the past. Yes, you do need to follow a specific recipe. I suggest the book Ball Complete Book of Home Preserving. 🙂
Reply
Ceely King says
You can also use a pressure canner. Look up your local Extension site for a preservation workshop. They can teach you all about ph levels, which foods are water bath and which one are pressure canned. Best thing, I did was take this course and buy a pressure canner! Thanks for the reipes, Mavis, BTW!
Reply
Lissa says
Yay this is perfect timing! I *too* scored some free Roma tomatoes from my reclaimed food boxes yesterday and had plans to make some homemade sauce. Having never done so, I was going to be googling recipes but here you are!
Reply
Karinna says
Mavis,
Do you think the sauce can be frozen. This year I want to make tons of sauce and use my Foodsaver to freeze the sauce in bags. What do you think?
Reply
Mavis says
I don’t see why not. I have frozen extra sauce before and it turned out fine. 🙂
Reply
Julie B says
I have your recipe for the crock pot pizza sauce going right now, and the house smells wonderful. Next is this recipe for fresh tomato sauce. Thank you for these great recipes!
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
