Easy Homemade Tomato Sauce

by Maggie on September 25, 2012

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There are many reasons to fall in love with Fall (this Pumpkin Pie Smoothie is one of them).

I think what I love most about Fall is visiting the farmer’s market and seeing the array of beautiful and vibrant color.  Come Fall I am ready for roasted root vegetables, colorful soups, and veggie-full pastas.

For the past three years, my Mom and I have been making our own tomato sauce and freezing it.  One day we will do it properly and can it, but for now this is a great way to take advantage of September’s tomato harvest.

We pick a late September weekend and spend a day together in the kitchen.  It’s a great way to spend a Sunday afternoon – hanging with my Momma and making delicious tomato sauce for my family.

You could easily make this recipe any time of year, and you could easily adapt it, or change the quantity of ingredients.  The recipe below makes about 14 cups of sauce.

I use glass Anchor storage containers and leave about an inch of space in each container.  I like to use containers of all sizes so I can grab a small one when I need pizza sauce for the kids, or a larger one when I’m making a big batch of spaghetti. Mine usually lasts about 6 months in the freezer.

Homemade Tomato Sauce (for freezing or immediate use)

 Makes about 14 cups

Ingredients:

24 cups Roma tomatoes, coarsely chopped, seeded if you like (we didn’t seed ours)
1 1/2 cups white onions, coarsely chopped
1/2 cup green pepper (heaping) coarsely chopped
1/2 cup finely chopped kale
1/2 cup finely chopped basil
1/2 cup finely chopped garlic
1/2 cup olive oil
1 tablespoon balsamic vinegar
coarse sea salt and freshly ground pepper

 Method:

  1. Place all the ingredients in a large, low and wide saucepan or a large tall spaghetti pot.
  2.  Simmer uncovered for 50 minutes, or until the tomatoes have softened, broken down and reduced.
  3. Use a hand blender to puree the ingredients into a slightly chunky sauce.
  4. Season with the salt and pepper to taste.

Notes:

  • We used a food processor to chop onions, green pepper, kale, basil and garlic.
  • This recipe triples and quadruples easily. All you need are big enough pots! Also freezes!
  • We used almost a bushel of organic tomatoes from our amazing CSA Farmers.