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Tomato Sauce


HOMEMADE TOMATO SAUCE



Tomato Sauce

Tomato Sauce Recipe
What to do with all those tomatoes from the backyard garden? Make Tomato Sauce! It's fairly easy and we think better than store bought. When you make your own you can adjust the flavor to your personal taste rather than have to take what comes off the store shelf.

Use this sauce for spaghetti, meat, fish, poultry and vegetables.


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Tomato Sauce

Prep Time: 20 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 50 minutes
Yield: 8+ cups

Ingredients:

- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1/3 cup olive oil or vegetable oil
- 5 pounds firm, ripe tomatoes (about 12 medium-sized)
- 1/2 cup minced green onions
- 1 green bell pepper, seeded and chopped
- 1 1/2 tsp salt
- 3/4 tsp pepper
- 1/4 tsp anise seed, crushed
- 1 tbsp oregano
- 3/4 tsp rosemary
- 1 tsp paprika
- 1 3/4 cups red wine

Instructions:

1. In a large frying pan heat olive oil over medium heat. Add onions and garlic, stirring, until golden, about 10-15 min. Remove from heat and set aside.
2. In a large soup pot, boil about 5 inches of water. Dip one tomato in the boiling water about 1 minute then remove and place in a bowl of ice water. As soon as the tomato is cool enough to handle peel the skin off the tomato. If the skin does not peel off easily extend the time in the boiling water of the remaining tomatoes a few more seconds until they peel easily.
3. Cut peeled tomatoes into eighths. In a large pot over medium high heat, combine tomatoes, cooked onions and garlic, green onions, bell pepper, salt, pepper, anise seed, oregano, rosemary, paprika and red wine.
4. Bring mixture to a boil, stirring with a heavy wooden spoon to break up tomatoes. Cover, reduce heat and simmer for 1 hour. Remove cover and boil until reduced to 8 cups.
5. Taste sauce and add ingredients as needed. Remove from heat and allow to cool. Pour sauce into a blender and blend until smooth. For a smoother sauce, run sauce thru a strainer.
6. If not used immediately, bottle sauce and refrigerate for up to 8 days or freeze up to 4 months.
NOTE: If sauce is too dry in step 4 add water or red wine as needed.

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