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Is your garden producing bountiful amount of tomatoes this year? You can only use so many tomatoes before then go bad, this recipe is a great way to use your garden tomatoes, use within a couple days or freeze in zip lock bags to use later!
Homemade Garden Tomato Sauce:
- 5 lbs, peeled, seeded, & diced tomatoes
- 2 TBSP extra virgin olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- Pinch of red pepper flakes
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 TBSP sugar
- 1 1/2 tsp kosher salt
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- Pepper, to taste
To peel tomatoes, bring a large pot of water to boil. Slice an x on the bottom of each tomato. When the water starts boiling, drop the tomatoes in the water and blanch for 1-2 minutes (or until the skin starts to crack). Quickly remove the tomatoes from the water and place in a bowl of ice cold water. Remove and the skins will come right off.
Cut the tomatoes in half and remove the seeds, then dice them.
Heat the oil over medium heat and add the diced onions. After the onions start to brown, add garlic and cook for 30 seconds.
Add the tomatoes, diced spices, salt, and sugar and bring to a boil.
Reduce to low heat and simmer for 30 minutes. This is a chunky sauce, but if you prefer something smoother sauce, you can puree it.
Stir in the fresh herbs and allow to cool. Reheat when ready to use.
Can be stored in the fridge for up to 3 days or the freezer for 3 months. Enjoy!
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Homemade Garden Tomato Sauce
Description
This Homemade Garden Tomato Sauce is more flavorful than any jar sauce you will find!
Ingredients
- 5 lbs, peeled, seeded, & diced tomatoes
- 2 TBSP extra virgin olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- Pinch of red pepper flakes
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 TBSP sugar
- 1 1/2 tsp kosher salt
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- Pepper, to taste
Instructions
- To peel tomatoes, bring a large pot of water to boil
- Slice an x on the bottom of each tomato
- When the water starts boiling, drop the tomatoes in the water and blanch for 1-2 minutes (or until the skin starts to crack)
- Quickly remove the tomatoes from the water and place in a bowl of ice cold water
- Remove and the skins will come right off
- Cut the tomatoes in half and remove the seeds, then dice them.
- Heat the oil over medium heat and add the diced onions
- After the onions start to brown, add garlic and cook for 30 seconds
- Add the tomatoes, diced spices, salt, and sugar and bring to a boil.
- Reduce to low heat and simmer for 30 minutes
- This is a chunky sauce, but if you prefer something smoother sauce, you can puree it
- Stir in the fresh herbs and allow to cool
- Reheat when ready to use
Notes
Can be stored in the fridge for up to 3 days or the freezer for 3 months.
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