Fresh Tomato Sauce

  • Yield : 4 cups
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Last year, my mom’s garden was full of fresh vegetables, fruits, and flowers. Thanks to her green thumb, we had buckets and buckets of tomatoes! So we ate some with bread, olive oil and salt, some tomatoes became salsa, and most of them ended up in tomato sauce and frozen. We were able to savor our homemade tomato sauce for almost a year. After a while, you’ll get the hang of it and make your own signature type of tomato sauce. *side note: peeling the tomatoes is totally optional*


  • 4 lbs tomatoes (12-16 fresh tomatoes)
  • 1/4 cup olive oil
  • 3 cloves smashed garlic
  • 1/2 carrot, diced, sliced, or pureed
  • salt and pepper


Step 1

Bring a pot of water to a boil. Cut a small 'X' at the bottom of each tomato. Blanche the tomatoes for 30 seconds, then immerge them in a bowl with ice and water. After 20 seconds in the ice cold water, remove all of the skins and discard.

Step 2

Chop or mash the tomatoes in the pot and cook them over medium heat. Meanwhile, heat olive oil in a stockpot and cook the vegetables, for about 10 minutes. Add the semi-crushed tomatoes to the pot and bring to a simmer and continue to simmer for 45 minutes.

Step 3

Blend/ puree tomato sauce with an immersion stick hand blender.

Step 4


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Nutritional Info

This information is per serving.

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