How to Make Basic Tomato Sauce with Fresh Tomatoes

As Labour Day weekend passed, I was reminded of my family making homemade tomato sauce, and suddenly craved a bowl of pasta.

Reminiscing on how my family would buy bushels of tomatoes, fill the laundry basin with water to wash and clean them, then in an obnoxiously large pot, cook the tomatoes over a cast iron stove burner, outside in the garage, then using a tomato crushing machine, making a huge mess as the crushed tomatoes fall into a bowl… oh the memories!!

Living in a loft downtown, one cannot continue the tradition (unless I want to make a mess in my parking spot, but that’d just be weird! lol).. and where would I store all those jars of sauce!

This basic tomato sauce recipe is great if you need tomato sauce with the equipment you have on hand…
no obnoxiously large pot required, and no need to empty your closet for a years worth of sauce!

One thing I love about this homemade tomato sauce recipe is how authentic and organic it is.
I purchase organic tomatoes straight from the farmers market, as I find store bought tomatoes are tasteless due being genetically mutated (*ahem* GMO)

A little tip – since tomatoes aren’t in season during the winter, I use organic canned tomatoes, which taste just as great!

When it’s all set and done, kick back and enjoy your freshly homemade tomato sauce over a nice bowl of pasta!
(I like San Zenone Organic Gluten-Free Corn Pasta)

Cooking Time: Approx. 2 hours

Makes: Approx. 4 cups of sauce (2 Mason Jars)

Ingredients:

  • 6 Large Beefsteak Tomatoes
  • 3 Roasted Red Bell Peppers
  • 2 Shallots, chopped/sliced
  • 3 Garlic Cloves, chopped finely
  • 1 Bouillon Cube (I use HarvestSun Organic Bouillon Cubes in Fine Herbs)
  • 2 tbs Coconut Oil
  • 2 Cups of Water
  • 1 tbs Pesto
  • 1 tsp Oregano
  • 2 tsp Dried Parsley
  • 1 tsp Cumin
  • 2 tsp Sea Salt

How to Make Basic Tomato Sauce with Fresh Tomatoes

Preheat oven to 350°F. Clean, cut and place tomatoes in roasting pan with garlic.

Roast for 30 – 45 minutes until tomatoes are cooked.

In a large pot, cook Shallots in Coconut Oil until translucent (cook on medium-low heat, to ensure you do not burn the Coconut Oil, or the Shallots)

Add 2 cups of water, and bring to a simmer. Add Bouillon Cube and stir until dissolved.

In a blender, blend cooked tomatoes until you have a smooth consistency

Place a strainer over the large pot and slowly pour tomatoes onto strainer

With a wooden spoon, rub tomatoes through strainer, until seeds and skin are left.
Repeat until tomatoes are strained into pot. Mix with other ingredients.

Add 3 Roasted Red Bell Peppers (I previously BBQ whole peppers). Remove the skin, stem and seeds.

Place Roasted Red Bell Peppers in blender and blend. Add to tomato sauce and stir.

During the summer, I grew my own organic herbs, and dried them, but store bought is fine
(I would highly recommend buying organic herbs).

For homemade pesto, I use fresh Basil Leaves I grow at home, Pine Nuts, Extra Virgin Olive Olive Oil, Sea Salt and Garlic.

Add the Pesto, Oregano, Thyme, Cumin, Sea Salt and Parsley to the tomato sauce. Stir.
* I like to use cumin to balance the acidity from the tomatoes, and it gives a nice earthy flavor to the sauce.

Allow the sauce to cook for 30 minutes to an hour, depending on how thick you want it.
I like preparing a medium consistency, that way the sauce will thicken nicely when making meat sauce.

Add the sauce to Mason Jars, and seal tightly with lid. The heat from the sauce will seal the lid,
otherwise, you can place the sealed jars in hot water to ensure a proper seal.

Featured Image Photo Credit: Like Mother, Like Daughter

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