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Easy Homegrown Tomato Sauce

Simple homemade tomato sauce from fresh garden tomatoes. Roasted or stovetop, freezes well, better than anything from a jar.

If you grow tomatoes, at some point you will have more than you can eat fresh. This sauce is the answer. It works with any tomato variety — paste tomatoes make it thicker, slicers give it more juice — and it freezes perfectly for months.

Ingredients

Instructions

  1. Core and roughly chop tomatoes. No need to peel — the skin softens in cooking.
  2. Heat olive oil in a heavy-bottomed pot over medium heat. Add onion and cook 5 minutes until soft.
  3. Add garlic and cook 1 minute more.
  4. Add tomatoes, salt, pepper, and oregano. Bring to a gentle simmer.
  5. Cook uncovered for 45-60 minutes, stirring occasionally, until sauce reduces and thickens.
  6. Use an immersion blender to blend until smooth, or leave chunky.
  7. Stir in fresh basil. Taste and adjust salt.
  8. Use immediately, refrigerate for up to 5 days, or freeze for up to 6 months.

Gardener Tips

Questions

Do I need to peel tomatoes for sauce?
No. If you blend the sauce, the skin disappears. If you prefer chunky sauce without skins, score the tomatoes, blanch in boiling water for 30 seconds, then slip the skins off.
Can I use any tomato variety?
Yes. Paste tomatoes (Roma, San Marzano) make the thickest sauce with less cooking time. Beefsteak and slicing tomatoes work too but need more time to reduce.
How long does homemade tomato sauce last?
Refrigerated: 5-7 days. Frozen: up to 6 months at best quality. Canned using proper water bath canning: 12-18 months.

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