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The Best Ever Homemade Homegrown Tomato Sauce
This is a very simple and very delicious pasta sauce recipe. It’s one of my favorites this time of year when we have a bunch of garden fresh tomatoes.
The key to this recipe is using organic, homegrown tomatoes, onion, and garlic. I typically use Roma style tomatoes…our favorite is the San Marzano.
The ones at the grocery store are just fine as well, but when they are homegrwon, they just seem to have a different taste.
And the Roma styles simply have less juice in them so they don’t take as much time to “cook down." (Healthy Mammas)
For this recipe, I used the tomatoes that we currently have growing down the side of our house, Blue Chocolate and Jaune Flamme tomatoes I purchased in California.
This recipe may look a little chunky, and the entire time you'll probably be worried that you used too much onion or way too much garlic, but you haven't.
The finished product is way chunkier than you will most likely be used to, but the flavor will be WAY better. However, if the texture does make you hesitant, there's a quick way to fix it and still get that great taste.
Just toss it into the blender, into a large food processor, or use a hand blender to grind everything up evenly together and you'll end up with a nice smooth sauce.
I personally love the chunkiness, and I used it on everything from my Pizza and spaghetti, as well as using it for dipping sauce, and eating it straight out of the pan, like in the picture. Yummy!
I'm sure you'll find many ways to use this delicious sauce that will make you miss it when it's gone, and have to make even more!
- About 15 medium Roma tomatoes
- 2 medium yellow onions
- 3 cloves garlic
- 1/2 cup extra virgin olive oil
- 4 tablespoons fresh oregano
- 2 tablespoons sugar
- pinch salt
- pinch fresh basil, for garnish
- Prepare your tomatoes first. This will depend on whether you want your tomatoes with skins or not.
- If you do not want skins on your tomatoes, you will need to blanche them first and then run them under super cold water. Blanche means to quickly dunk them in boiling water. There's no need to boil the tomatoes, we are just trying to loosen the skin. The skin should easily peel right off.
- The next step, skin on or off is to cut them each in half and seed them. The seeds will give your tomato sauce a slightly different flavor if left in. (This is personal preference just like the tomato skins.)
- Chop all of your tomatoes into small chunks and put them in a bowl on the side for later.
- Chop your two yellow onions into small pieces (I prefer to dice them super small.) and place them in a small bowl on the side.
- Peel, smash, and mince your three garlic cloves.
- Chop your oregano and basil and set them each to the side.
- In a large saute pan, saute your chopped onions in your olive oil over medium heat until they are soft and clear.
- Into the saute pan, after your onions have cooked thoroughly, add your tomatoes, oregano, sugar and salt.
- Simmer your entire mixture on medium-low heat for 45 to 60 minutes. At 45 minutes, your sauce will be ready, but given even longer, it will have a chance to caramelize and really absorb all of the other flavors in the pan, and be great.
- Make sure to stir everything frequently to keep your sauce from burning or sticking to the sides of the pan.
- About halfway through cooking, taste your sauce and add salt if needed. If too tart, you can add a tad bit more sugar (like a pinch at a time).
- Everything is better when fresh! Yummy! Yummy!
- TIP: If your sauce is coming out too chunky, feel free to use an immersion blender right in the pot while cooking. Just be careful not to splash.
|Serving size: 1/2 cup of sauce|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 5 g||2%|
|Fiber 1 g||4%|
|Protein 1 g||2%|
|Cholesterol 0 mg|
|Sodium 141 mg||6%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Tomato sauce is a beautiful thing! Especially when you grew the tomatoes yourself, picked them from your own backyard, and create your own tomato sauce by hand.
There's a satisfaction that comes with building something from scratch. And this tomato sauce can be used for just about anything.
It's perfect for lasagna, spaghetti, ravioli, meatloaf, soup, cocktails, tamales, chili, pizza, meatballs, sandwiches, ratatouille, chicken parmesan, vegetable gratin, etc. There are more dishes where this can be used than I could name in this one article.
Knowing that you can have tomato sauce whenever you please should be a relief as well. I know it is for us. We eat tons of it and love not having to run to the grocery store for more.
And the bonus that comes from making your own tomato sauce? No preservatives, no chemicals, and nothing but healthy, fresh vegetables! Yummy!
My only suggestion is to take the skins off. I didn't for this recipe, and we were finding small pieces of skin left and right that we had to pull out before continuing to eat. lol
I know you'll enjoy this recipe! Tell me all the ways you end up using it!
How did you like this recipe?
© 2013 Victoria Van Ness