Made From Scratch Tomato Sauce
My Easy Scratch-Made Tomato Sauce
Tomato sauce is one of my favorite things to make. This recipe makes A LOT of sauce. I usually make this from-scratch tomato sauce when I go to POWWOW (Produce on Wheels without Waste) and get a ton of tomatoes that I need to use up ASAP. I don’t usually make such a large amount of sauce, but I got so many tomatoes from POWWOW that weekend that I had no choice. In the end it was good that I made so much sauce. I vacuum-sealed and froze the leftover sauce in three separate bags and they were perfect for quick weeknight meals.
Fresh herbs provide so much more flavor. I love to use fresh basil, oregano and parsley in my sauce. Herbs are also a great garnish for your finished plate. Dried herbs are a great option to use, as well. Keep in mind that fresh and dried herbs are not equal, dried herbs are more potent than fresh herbs. If your recipe calls for 1 tablespoon of fresh herbs, you will only need 1 teaspoon of dried herbs. Martha Stewart taught me this, and she can tell you more in this post.
I make a huge batch of sauce and vacuum seal it in bags, lay them flat, and freeze them for an easy dinner. When I want to make spaghetti or something with the tomato sauce, I’ll take it out of the freezer to let thaw and add some type of ground meat to it to make a meat sauce.
I LOVE onions, so I add them to my sauce as well as the ground meat that I’m adding to it. If you don’t love onions, you could always put the onion in whole while cooking the sauce and fish it out once your sauce is done. Up to you, man.
The longer you cook the sauce, the deeper the flavor and color will be. Using fresh herbs gives it a fresher flavor, but you can use dried herbs if that is what you have.
Easy Scratch Made Tomato Sauce
- Immersion Blender
- Food Processor
- 30-35 Tomatoes blend of fresh tomatoes
- 1 Bulb Garlic whole bulb
- 1 Onion quartered
- 3/4 OZ Fresh Basil Leaves 1 package
- 1/2 OZ Fresh Oregano Leaves less than a full package
- 3/4 OZ Fresh Parsley Leaves Italian flat parsley
- 1 Cup Dry Red Wine
- 3 Tbsp Tomato Paste
- 1 Tbsp Sugar
- 1 Tbsp Kosher Salt
- 1 Tbsp Ground Black Pepper
- 2 Bay Leaves
- Rinse tomatoes and broil in oven for 10 minutes,
or roast at 400 for 15 minutes, along with the quartered onion, and garlic (cut bottom of garlic off and drizzle with olive oil, wrap in foil). You can peel the skin off the tomatoes if you want, or you can leave it on. I like to peel mine.
- Put all tomatoes and ingredients into a ceramic-coated Dutch oven, or regular soup pot, and combine. You can use a potato masher to crush the tomatoes, or a ladle, or whatever works for you. Once cooled, squeeze the garlic from the bulb into the pot and stir. The garlic
will melt into your delicious sauce. Try not to use bare cast iron like I did.
- On the stove over medium-heat, cover the pot and cook for 2-3 hours. The longer you cook the sauce, the deeper in flavor it will get. Alternatively, you could put it in the slow cooker all day while you’re at work or running errands.
- Once the sauce is done, you can leave it chunky as is, or you can use an immersion blender to achieve your desired consistency (take that bay leaf out first!). If you don’t have an immersion blender, you can put the tomatoes in a food processor or blender after roasting them.
- Freeze the remaining sauce that you don’t use –
it freezes great and is perfect for a quick weeknight meal. I use a Food Saver to freeze mine.