If you have a garden full of ripe and ready tomatoes, but you’re not sure what to do with them all, make some delicious tomato sauce that can be used for a variety of different recipes and dishes. Use this standard tomato sauce recipe for fresh pizza sauce, pasta sauce, chicken parmesan, lasagna and more. This tomato sauce recipe is your standard base recipe so it’s simple, easy and actually a lot of fun to make.
Lets talk about which tomato varieties are best for tomato sauce. First, the good news – there are no hard and fast rules regarding tomato varieties for making a basic tomato sauce. But – there are certainly tomatoes which lend themselves to sauces better than others. Let’s look at the popular Beefsteak tomato. They’re big, juicy and delicious! But do they make for a good sauce? Not ideal because of their inherent juiciness. Most varieties of plum tomatoes are less juicy and contain more “meat”, and are ideal to make into tomato sauce. These include Roma tomatoes and San Marzano and Amish Paste tomatoes, all of which are excellent for tomato sauce recipes.
For this simple and basic tomato sauce recipe, we’re only going to use fresh tomatoes, a little sugar and a little salt. Adding spices and onion and garlic will be done when you make a sauce that requires any of that. Again, this is just a basic tomato sauce recipe.
You’ll start my skinning the tomatoes which is actually much easier than you might think. Simply cut the stems from the tomatoes, cut an “x” into the bottoms “(about 1 inch for each cut), and boil in batches for 30 seconds. Then place the tomatoes in a bowl of ice water. This will stop the cooking process and the skins will peel away easily. Then a quick trip to the blender for about a minute. You can make the sauce thicker if you like but blending for 20-30 seconds or in pulses until desired consistency. The final step is to then simmer the blended tomatoes with the sugar and salt added for about an hour over low heat.
Now you have the perfect tomato sauce made from your very own fresh tomatoes! Store the sauce for up to 5 days in the refrigerator or bag it and freeze it for later use.
- 5 lbs fresh ripe tomatoes
- 1 tablespoon sugar
- 1 teaspoon salt
- Cut the stems from the tomatoes with a small knife and cut an "x" into the bottom of the tomatoes.
- Bring a large pot of water to a boil and have a large bowl filled with ice and water set aside.
- Boil tomatoes in batches for about 30 seconds each, or until skins crinkle and crack. Remove from boiling water and place in bowl of ice water, then peel the skins away.
- Place skinned tomatoes in a blender and blend until desired consistency, usually about 1 minute.
- Add blended tomatoes to a bowl over low heat and add sugar and salt. Stir well and let simmer for 1 hour.