Tomato Sauce

Every winter, we eat warm comfort food covered with delicious tomato sauce while we plan our gardens.  And each and every spring, we plant our garden and dream of our amazing bounty of fresh tomatoes.

And then, the tomatoes come in. Lots and lots of tomatoes. There are so many tomatoes that you completely run out of ways to use them before they go bad. If you are like us, you find yourself begging everyone you know to take your extra tomatoes. Renee’s mom even used to leave tomatoes in their mailbox for the mailman to take home.

Tomato sauce is the perfect way to use all those tomatoes and to capture that “just picked” taste of summer. As delicious as tomato sauce is, it is also incredibly versatile. While tomato sauce pairs beautifully with plain pasta, it is delicious with vegetables, rice and many other dishes. And let’s not forget everyone’s favorite brunch cocktail, the Bloody Mary.

Enjoy your fresh tomato sauce for up to 5 days and then freeze the rest so you can enjoy it all year long.

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Tomato Sauce

Enjoy the taste of summer all year round with this delicious tomato sauce. Use fresh peeled tomatoes to enjoy the taste of summer year round. If fresh tomatoes are not available, substitute canned peeled tomatoes. For directions on peeling tomatoes, please see the note below.

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Course

Sauces

Cuisine

Italian

Prep Time

20 minutes

Cook Time

70 minutes

Servings

quarts MetricUS Imperial

Ingredients

• 4 Tbsp butter unsalted, for vegan sauce, use butter substitute
• 1/4 cup olive oil extra virgin
• 2 onion finely diced
• 1 cup vegetable stock gluten free
• 3 cloves garlic minced
• 6 lbs tomatoes cored, peeled with seeds removed, or canned tomatoes
• 1 bay leaf
• 8 basil fresh basil leaves finely chopped
• salt to taste

Course Sauces Cuisine Italian Prep Time 20 minutes Cook Time 70 minutes Servings quarts MetricUS Imperial Ingredients 4 Tbsp butter unsalted, for vegan sauce, use butter substitute 1/4 cup olive oil extra virgin 2 onion finely diced 1 cup vegetable stock gluten free 3 cloves garlic minced 6 lbs tomatoes cored, peeled with seeds removed, or canned tomatoes 1 bay leaf 8 basil fresh basil leaves finely chopped salt to taste

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Instructions

1. Melt butter or butter substitute in large dutch oven.
2. Add oil to the melted butter or butter substitute.
3. Add garlic and onion to butter mix, and stir well. Add about 1 cup of vegetable stock. You want just enough stock to cover the onions completely.
4. Cover and cook on med-low heat for 10 minutes, stirring occasionally until onions become translucent.
5. Add tomatoes to the onion mixture and mix together well.
6. Add basil and bay leaf, lower heat to low and cover. Stir occasionally.
7. Cook over low heat for about 60 minutes until tomatoes have cooked almost all the way down and you have a rich, creamy sauce.

Recipe Notes

For this recipe you want to use fresh tomatoes.

For direction on peeling tomatoes, click here.

Tomatoes should be cored, peeled and seeds removed. To de-seed a tomato cut in half and use a spoon to remove seeds. When finished, cut the tomatoes into small pieces.

To freeze tomato sauce, fill a glass or plastic container only 2/3 of the way full, to allow for expansion and seal completely.

This Tomato Sauce recipe is gluten free, dairy free, vegetarian and vegan.

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Jessica MacDonald