fresh tomato sauce

October 2, 2009


The weekend is here and I am for one am happy to have some fun days ahead. The fun project Dan and I were going to be working on was making use of these:

I looked at a couple of online recipes to see how I was meant to go about this adventure and ending up basing it off of the wonderful eatmakeread‘s version but as you will see, I made a lot of additions!

Here’s the kicker for my batch: I was expecting jars and jars of the stuff to get produced – not so. After we had a delicious dinner of spaghetti and sauce, this one jar was all that remained of what felt like ten tons of tomatoes!The tomatoes took a long time to burn off their mega juiciness (about an hour) but we ended up with such a scant amount of sauce that I may have erred somewhere…

Oh well – dinner was served! With a couple of big ol’ glasses of vino. Because that’s how we do in this household. You know this.

The sauce turned out soooo sweet! Dan couldn’t believe I hadn’t added anything to sweeten it – it was just the natural sweetness of the tommy toms themselves. Seriously, it was that intense kind of sweet you get with some oranges when you think to yourself you could be eating candy… not a bad thing my friends!

On another note, Sunday is race day! Whoop whoop! I cannot wait to get out there and run. e.x.c.i.t.e.d.

Fresh Tomato Sauce


  • 3 lbs tomatoes
  • 1/2 an onion, diced
  • 2 gloves garlic, diced
  • About 1 tbs chopped fresh basil
  • About 1 tbs chopped fresh rosemary
  • About 1/2 tbs dried thyme
  • 1 tbs olive oil
  • salt and pepper, to taste


  1. This requires prep! Make sure you have everything chopped up and ready to go before you start. It took me almost 15 minutes to chop and dice all our tomatoes. True story.
  2. Pour the olive oil in a heavy pan and place the onions in the pan. Cook for five minutes or until the onion starts to turn translucent in color. Add the garlic and simmer for about one minute, stirring constantly. You don’t want the garlic to burn! Add the tomatoes to the pan and place the rosemary, thyme, and basil over top. Cover and cook over medium-high heat. The tomatoes will start to break down after about 5 minutes. Cook for about 15 minutes until the tomatoes are soft.
  3. Remove the lid and reduce to low heat. Simmer until the liquid starts to evaporate and the tomatoes become thicker, this could take anywhere from 20 minutes to an hour, depending on the juiciness of your tomatoes.
  4. If you’d like a smoother sauce you can toss the tomatoes in the blender or food processor (be careful if it’s still hot!!), but this isn’t necessary. Once the sauce is to your desired consistency, ladle into jars or ziplocs and freeze or refrigerate.
Email this to someonePin on PinterestTweet about this on TwitterShare on Google+Share on FacebookShare on RedditShare on StumbleUpon

Previous post:

Next post: