How to Make Homemade Tomato Sauce

This simple, fresh homemade tomato sauce is the perfect partner for all your Italian recipes. Whether you use canned tomatoes or fresh tomatoes, the recipe to make the tomato sauce is very easy but the flavor turns out phenomenal.

You’re going to wonder why you haven’t been making your own sauce for years. Enjoy it in our baked ziti or our baked spaghetti recipe.

UNIQUE-HOMEMADE-TOMATO-SAUCE-RECIPE

tomato sauce recipe

Creating a quick homemade tomato sauce is even easier than you imagine.

Canned tomatoes can be used for this recipe, but when farmers’ markets are still offering their bounty, it is a good time to fill up your pantry or freezer.

Ingredients Needed for Homemade Tomato Sauce

  • crushed tomatoes or fresh tomatoes
  • garlic
  • fresh basil
  • black pepper
  • sugar
  • olive oil
  • Parmesan or Romano cheese

You can also use dried basil in this recipe. The ratio is 3:1 for fresh versus dried.

homemade-tomato-sauce-recipe

How to Make Homemade Tomato Sauce

If you’re using fresh tomatoes you will need to remove the skins. A simple method is to score skins with a sharp knife, boil for about one minute and then plunge in cold water. You will want to do this in batches. Once tomatoes have cooled, skins should peel off easily. Chop and blend in a food processor.

To start, heat olive oil in a 5+ quart pot over medium heat; add chopped or pressed garlic.

Heat for one to two minutes, making sure not to burn garlic. Next, add tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil. Reduce heat to low and simmer for 2-3 hours, stirring often. For first half of simmer time leave pot uncovered; cover for last half.

Finally, stir in cheese and simmer for an additional 5 minutes or so.

homemade-tomato-sauce

How to Jar Homemade Tomato Sauce

I have a cousin who loves canning tomato sauce each summer to enjoy all winter long. I’m thinking she has a good idea and I want to get in on that action!

For years, she told me it was so simple. Now I can attest that it really is.

Start by filling quart or pint jars with the spaghetti sauce. Wipe down the top of the jar before putting on the lid and ring.

Slowly lower jars into hot water canning bath and allow to boil for 40 minutes.

Using jar lifters, carefully raise jars out of the bath and allow them to cool on the counter overnight. As lids seal, you will hear a slight popping sound. Store up to one year.

Can You Freeze Homemade Tomato Sauce?

Yes! If you decide not to use your sauce for canning, you can still store it in the freezer. Just use airtight freezer bags or containers. Be sure to let the sauce cool before you fill up your containers though.

best-recipe-homemade-tomato-sauce

What to Make with Homemade Tomato Sauce:

This sauce is so delicious and makes an excellent canning sauce. You can use this on:

Best Recipe for Homemade Tomato Sauce
  • 3-4 cans crushed tomatoes 28 ounce sized cans OR 12-15 fresh tomatoes
  • 4 cloves garlic
  • 4-6 tablespoons fresh basil or 1-2 tablespoons dried basil ratio is 3:1 for fresh vs dried
  • 1 1/2 teaspoons black pepper
  • 1 tablespoon sugar optional
  • 2 tablespoons olive oil
  • 1/3 cup grated Parmesan or Romano cheese
  • Heat olive oil in a 5+ quart pot over medium heat; add chopped or pressed garlic.

  • Heat for one to two minutes, making sure not to burn garlic.

  • Add tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.

  • Reduce heat to low and simmer for 2-3 hours, stirring often.

  • For first half of simmer time leave pot uncovered; cover for last half.

  • Stir in cheese and simmer for an additional 5 minutes or so.

CANNING Fill quart or pint jars with the spaghetti sauce. Wipe down the top of the jar before putting on the lid and ring. Slowly lower jars into hot water canning bath and allow to boil for 40 minutes. Using jar lifters, carefully raise jars out of the bath and allow them to cool on the counter overnight. As lids seal, you will hear a slight popping sound. Store up to one year. NOTES If you are using fresh tomatoes you will need to remove the skins. A simple method is to score skins with a sharp knife, boil for about one minute and then plunge in cold water. You will want to do this in batches. Once tomatoes have cooled, skins should peel off easily. Chop and blend in a food processor. If you’re not into canning, you can still preserve your extra tomato sauce in the freezer. Use airtight freezer bags or containers. Let the sauce cool before you fill up your containers.

Calories: 49kcal

Tried this recipe?Follow me on Pinterest @spaceshipslb

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