by Sarah Toney | Food Preservation | 153 comments
Are you looking for a new go-to roasted tomato sauce recipe? Look no further! This is the easiest homemade tomato sauce recipe you will every try and the most delicious!
Growing tomatoes is a favorite of many home gardeners. There’s so many options- cherry, grape, paste, slicers, beefsteak! And tomatoes always reward you with a big harvest!
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When it comes to preserving them though…I am not too fond of the standard process of making tomato sauce.
Most canning guides have you boil them, ice them, skin them and take out the seeds. There are 2 things I don’t like about that process. One, it takes way too long and way too many dishes. Two, it’s a lot of waste. I want to use all the tomato.
This roasted tomato sauce does just that- no blanching, no skinning, no taking the seeds out. It is ridiculously easy to make and OMG is it delicious! Give it a try- I know you won’t be disappointed!
✅ Are you overwhelmed with everything that goes into growing & preserving food at home? Get my Free Gardening & Preservation Cheat Sheets to help you plan and calculate your garden needs! Best of all they’re FREE! Get the Homegrown Pathway Cheat Sheets now.
How to Make Roasted Tomato Sauce
First you need to gather all of your supplies. And I will warn you, this in NOT necessarily a recipe, it’s more of a process. Many of the additions- onion, garlic, herbs, etc are to taste.
Some people will want more or less than I have indicated below.
Here’s what you will need:
tomatoes*
garlic
onion
olive oil
balsamic vinegar
salt and pepper
basil
oregano
**Paste tomatoes will give you the most sauce per tomato, but you can use any kind of tomatoes you want in this sauce. I have even made it with lots of cherry tomatoes and it still turns out great!
The amounts aren’t super important- lots and lots of tomatoes, at least a whole head of garlic, onions to your taste, a few handfuls of herbs. Make this to your tastes….you can always add more spices in the blending process.
Step 1:
Halve your tomatoes and place them in a large roasting pan- like the one you would roast a Thanksgiving turkey in. I tend to over-fill mine.
I use mostly Roma tomatoes as there is less water in them and more meat. Paste tomatoes are the best tomato type to use, but you can use what you have- even cherry tomatoes!
You can break it up into a couple pans too, it might make the roasting a little quicker.
Step 2:
Add garlic. I use a whole head.
Bruise each clove and remove the skins.
Throw the garlic cloves into the roasting pan whole.
Related Reading: 100+ Canning Recipes and Resources!
Step 3:
Add onion.
I use about 1 large onion- cut into quarters.
You can omit it or add more depending on your taste.
Step 4:
Sprinkle liberally with [sea] salt and pepper.
Drizzle with olive oil and balsamic vinegar.
Don’t skimp on either of these- the balsamic adds a lot of flavor and makes it taste amazing!
Top with lots of fresh oregano. You can probably use dry oregano instead, but if you choose to do that I’d wait to add it until it’s in the blender.
Step 5:
Dig your hands in and toss it all up until everything is nice and coated.
Then stick it in the oven for 45 minutes or so at 400*.
You want the skins shriveled and starting to blacken in a couple places.
Step 6:
When it’s done cooking, transfer the tomatoes to a large bowl using a slotted spoon. I use my crock pot. It’s up to you whether or not to get all the juices.
I find the sauce too thin when I add them all. So I just make sure to get all the onion, garlic and tomatoes.
Step 7:
Add a whole lot of fresh basil (I am sure dry basil would work too). Then blend it up.
I used my immersion blender for years. I have used my food processor in batches too. Keep blending until it’s very smooth.
Then give it a taste.
Add more salt, pepper, balsamic, olive oil, a drizzle of honey…until it tastes how you want.
NOTE: I recently got a Vitamix, and I highly recommend that. It completely destroys any of the skin and seeds and makes it really smooth. Sometimes when using an immersion blender or food processor, I’d end up with tough little rolls of skin that I really didn’t like. The Vitamix completely gets rid of those.
Want to learn more about growing tomatoes? Check out my Complete Guide to Growing Tomatoes from Seed!
Then you can place the roasted tomato sauce in jars, containers, freezer bags and freeze it for later.
It is possible to can this recipe, but you would have to be more careful about amounts and probably add more Balsamic Vinegar to each jar.
I tend to freeze it in servings of about 4 cups because it is easier on my end and I don’t have to worry about ratios and acidity levels.
Have you given this roasted tomato sauce a try? Let me know how it went in the comments!
Not sure what kind of tomatoes to grow? Here’s some of my favorite heirloom tomatoes and some fast growing tomato varieties.
How to Make Roasted Tomato Sauce with Frozen Tomatoes
Sometimes I get overwhelmed with how many tomatoes I have on my counter and I freeze tomatoes for later.
This sauce is simple to make using these frozen tomatoes.
The ingredients are the same, there’s just one small difference in what you need to do.
First put your frozen tomatoes in the roasting pan and place directly in the oven.
Let them roast and defrost for a 15-30 minutes and then pull them out of the oven and drain as much water/juice as possible.
If your tomatoes are still very frozen you might need to repeat this step a second time.
Once you have drained a lot of water and your tomatoes are mostly defrosted, continue adding the remaining ingredients and roast and process as instructed above.
More Tomato Recipes and Preservation Ideas:
How to Make Tomato Jam
11 Ways to Preserve Tomatoes
How to Make Tomato Ketchup
How to Make Roasted Tomato Sauce
Prep Time: 5 minutes
Cook Time: 45 minutes
Additional Time: 10 minutes
Total Time: 1 hour
Simple and delicious homemade roasted tomato sauce from fresh tomatoes
Ingredients
- tomatoes
- garlic
- onion
- olive oil
- balsamic vinegar
- salt and pepper
- basil
- oregano
Instructions
- Halve your tomatoes and place them in a large roasting pan
- Add garlic (I use a whole head, bruised and halved)
- Add 1 medium onion, quartered
- Sprinkle liberally with [sea] salt, pepper, drizzle with olive oil and balsamic vinegar. Don’t skimp on these.
- Use your hands to toss. Roaste in the oven for 45 minutes or so at 400.
- Transfer the tomatoes to a large bowl using a slotted spoon. Make sure to get all the tomatoes, onions, and garlic
- Add a lot of oregano and basil (fresh or dried, to your taste)
- Blend until smooth
Notes
* you can add and delete ingredients to your taste
* A vitamix works great for a really smooth sauce
* You can freeze this for later!
Dianeon July 29, 2011 at 8:51 pm
Thanks for posting it. I have been boiling, icing, and peeling skins. This recipe looks pretty easy. Next week I just might have to try this one when we get more tomatoes.
Blessings
DianeReply
Susan Sandes Chaseon September 2, 2020 at 3:34 pm
I made a delicious tomato sauce based on this recipe… I have one question… mine is a paler, less intense red… I did add two orange tomatoes from my garden… but am surprised by the color… could that have made such a difference?
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Sarah Toneyon September 11, 2020 at 5:13 pm
In my experience, when I used my immersion blended my sauce was more red, when I switched to my high speed vitamix the result was much more orange. I think it has to do with the seeds being completely ground.
Marcellaon September 11, 2020 at 5:31 pm
I have done this recipe before but my sauce turned out orange in color. Why? And could I add red food coloring to make it red?
[emailprotected]on September 15, 2020 at 11:20 pm
Wonderful! Fantastic! Never boiling tomatoes ever again. The flavor of roasted tomatoes is soooooo much better. Thank you for sharing this! I did one minor difference by slicing the tomatoes and pushing the seeds out before roasting. Amazing flavor and as she says – only one pan!
Rachelon September 24, 2020 at 9:43 pm
My mom always added a beet or two to her sauce. It helped to naturally add color. I do the same now and it really works! Good luck❤
~Rachel
Charaon October 10, 2020 at 8:33 pm
I have made this twice now using a variety of tomatoes from the garden mostly roma. It is the best sauce ever! Thank you!
Lindaon August 22, 2021 at 10:17 am
I believe when you blend the tomatoes, the air incorporated into the tomatoes makes them a more orange color. I was always told to blend minimally for a brighter red sauce. I a use potato masher first, then give it a quick blend.
Katieon February 15, 2023 at 2:08 pm
If you are using a Vitamix to blend then the color will come out mor orange than red because it will have more air in it initially. As it sets and simmers for reheat it will darken in color back to the natural red you are looking for. No need to add extra ingredients. I have also made sauces with different colored tomatoes and that will dramatically change the color. There is no need to add extra ingredients to change the color. The sauce will taste delicious all the same even if it is not the traditional red you are looking for. Don’t de so set in your was that you ruin the sauce with extra ingredients just to get it red!
Amyon September 14, 2023 at 1:11 pm
so how many pounds of tomatoes are you supposed to use for this recipe? you gave amounts for everything except that.
Megan Shumayon September 14, 2023 at 3:06 pm
This is my favorite way to use up a lot of fresh tomatoes quick! I like to add extra veggies and roast them with the tomatoes like zucchini, peppers, onions, garlic and then blend in the vitamin for a smoothe tomato sauce!
Kathyon November 15, 2020 at 10:26 am
This is simply delicious!! And I used my Pampered Chef Cooking Blender!! OMG!!
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Jini Rinardon August 27, 2021 at 5:28 pm
How long does the sauce last in the freezer?
Janis Holmeson July 11, 2023 at 11:15 pm
can this be canned?
Tiffanyon September 4, 2023 at 7:13 am
Kathy,
Did you do it all in your PC cooking blender instead of roasting them, or did you juat blend it in the blender after it was roasted? If you did it all in the blender, what setting did you use? I would guess maybe the sauce setting?
Beckyon September 20, 2023 at 10:39 am
I did the PC Blender with cherry tomatoes on the sauce setting. I did not care for the orange color. But it was smooth and thick.
Gregg Won August 23, 2021 at 8:47 pm
This was really easy and delicious. I had about 4 different types of tomatoes and not a huge amount.
I’ve wanted some way to use my tomatoes from the garden but other things I tried were nothing special.
I had some Romas, small Early Girls and 2 varieties of black heirloom tomatoes. Some have tough skins but the Vitamix took care of them perfectly.
I will be doing this from now on. My tomatoes don’t all ripen at the same time so I rarely have a huge pile to deal with.
Thank you for sharing this!Reply
Jackieon August 23, 2022 at 5:45 pm
This is the best! No fuss, no muss. I DO add homemade chicken stock to “dilute” the sauce a bit, just our preference. Last time I forgot to add the onions, but it was still super delish. Don’t be stingy with the balsamic, it makes all the difference. What a great recipe!
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Eleanoron October 16, 2022 at 11:22 pm
I have two gallon bags of whole tomatoes my daughter froze LAST year. I am definitely going to be roasting tomatoes this week. Thanks for this recipe and all the tips.
Elizabeth Shawon October 21, 2022 at 7:35 pm
I made this last year with our crop and we absolutely loved it . I put in quart jars and into the freezer. Most delicious flavor. Excellent with angel hair or made into a creamy tomato soup. And it was so easy to make. Thank you for this easy solution for all of my crop!
Veronica lozonon September 5, 2023 at 4:29 pm
Can this sauce be canned. If so waterbath to process but how long
Jo Anne Hunton September 8, 2022 at 12:55 am
I made this sauce today and really liked it! Then I took the leftover juice in the roasting pan and cooked some pasta in it. Delicious!
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Linda Kleeon September 4, 2023 at 9:55 am
This is the bomb. I will never boil, ice or peel again. we love this recipe. thanks 😀
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Nadeneon September 26, 2023 at 6:58 am
I’ve made this several times with various types, and colors. It is the Best sauce I’ve ever had. I used to peel and boil. No more this taste so good,
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Wonder Momon July 29, 2011 at 11:05 pm
Thank you SO MUCH for posting this process! I have recently inherited some lovely tomatoes, and now I know what to do with them!
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Lisa @ Two Bears Farmon July 30, 2011 at 11:30 am
This looks really wonderful! Our tomatoes have been slow – so far I’ve gotten a whopping 2 tomatoes. But there are a lot of green ones on the vine, so hopefully I’ll be able to make sauce in the next few weeks.
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Bethon September 6, 2020 at 5:02 pm
I will never peel or seed tomatoes for pasta sauce ever again! I made this today and it was so easy, and came out super nice and thick without adding any tomato paste, it was amazing! I used San Marzano tomatoes from my garden, with fresh basil. Delish!
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Chrison September 4, 2021 at 5:54 pm
I am so thankful to have found this!! We tried this today….and I will never make tomato sauce any other way!! I used 20# Amish Paste tomatoes, 2 heads of Elephant Garlic, 1 1/2 huge sweet onions, 3 beets (per another comment), fresh herbs, EVOO, salt and pepper. I pureed all of it in my blender. It tastes great as is, and did not need to be cooked down to thicken. Thank you!!!
Sallyon September 26, 2020 at 3:24 am
I remove my tomatoes from the plant when they are just blushing and out them in a shoebox under the bed. They ripen to red in two or three days
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Mary Bianchettion August 17, 2021 at 9:45 pm
Hi can I preserve water can (boil 40 minutes after sealing) this sauce? I usually add 1/4 tsp citric per pint. Should I do same with cherry tomatoes after roasting them? I like chunky sauce so do I have to use my Vitamix or immersion blender,,..couldn’t I just roast them, can them , boil them store for future. I have a lot of yellow cherry tomatoes to use.
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Babson October 17, 2021 at 9:48 pm
I always use my potato masher. It leaves some chunks. Also I add some rosemary and I omit the balsamic and my olive oil is garlic infused. I have also used harissa infused oil and added jalapeno peppers. But not in all of my batches!
Melinda (Simply Smitten)on July 31, 2011 at 6:22 pm
Yummy ~ Looks delish. :) Can you believe I hated tomato sauce as a kid? Now I can eat tons and tons, smiling all the while at the amazing flavor. Silly, picky kids… ;)
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JDaniel4's Momon July 31, 2011 at 8:31 pm
This recipe sounds wonderful. I love all the garlic you have in it.
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Jessicaon July 31, 2011 at 9:06 pm
Thanks for stopping by my blog. Ironically, I have a post somewhere about how much I hate tomatoes. Lol. No tomato offense intended.
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Maryon September 3, 2022 at 6:52 pm
This is so delicious and versatile!
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Lisaon July 19, 2023 at 8:43 am
Can I water bath can this recipe?
Katie Coateson August 20, 2012 at 7:52 pm
Oh, I made this with the tomatoes from my garden. After letting them cool I put them in a strainer over a bowl and saved the juice. Am going to use the juice in my minestrone soup. Loved this recipe and used cherry tomatoes, as well as my larger ones. We used 3 garlic heads and 3 red onions. So easy. I really did not want to have to skin and seed the tomatoes. That was wasted food….so glad you came up with this recipe and shared it. It is yummy.
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Brenda Tylkeon October 27, 2023 at 6:21 pm
Is there anything you can do with the juice from the roasted tomatoes after they have been roasted?
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Katie Coateson August 20, 2012 at 7:52 pm
Oh, I made this with the tomatoes from my garden. After letting them cool I put them in a strainer over a bowl and saved the juice. Am going to use the juice in my minestrone soup. Loved this recipe and used cherry tomatoes, as well as my larger ones. We used 3 garlic heads and 3 red onions. So easy. I really did not want to have to skin and seed the tomatoes. That was wasted food….so glad you came up with this recipe and shared it. It is yummy.
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Jodyon July 30, 2022 at 11:21 am
Should you strain the juice before blending? We hate watery sauce.
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Lisa @ Fresh Eggs Dailyon August 6, 2013 at 6:18 am
I really enjoyed your post. I just found you over at The Homestead Barn Hop and would love for you to come share at my From the Farm Blog Hop! It’s a fun party that’s just getting started for this week.
Lisa
Fresh Eggs DailyReply
Tammy/Our Neck of the Woodson August 9, 2013 at 1:30 pm
How awesome! We’ve been getting a lot of tomatoes lately and I’ve been trying to figure out the best and easiest way to preserve them. This method sounds like a winner! Thanks so much for sharing. Can’t wait to give it a try.
PS – Found you via the From the Farm Blog Hop. I really like your blog! :)
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Sarah @ The Free Range Lifeon August 10, 2013 at 11:12 am
I have tried making sauce by cooking, peeling, etc the tomatoes but I just don’t like it as much and it’s SO much more work that this sauce. I hope you get a chance to give it a try!
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Rut Walkeron August 6, 2022 at 1:58 pm
Sorry I don’t see how much tomato’s should I use? I’m new making sauces!! ThNks
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Heidion September 5, 2022 at 10:05 am
Hi there did you find out approximately how much tomatoes to add? I’d like to make this sauce too.
Anna @ Northern Homesteadon August 9, 2013 at 11:24 pm
This looks delicious and so easy. Now, let’s just hope we get enough tomatoes to do this. Thank you for posting this.
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Sarah @ The Free Range Lifeon August 10, 2013 at 11:11 am
I hope you get a chance to try it! I love it, and can basically eat it by the spoonful :)
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Anna @ Northern Homesteadon August 29, 2013 at 8:06 pm
Just made this recipe today, it is totally delicious and it was easy to make. Yummy
Sarah @ The Free Range Lifeon August 29, 2013 at 10:32 pm
So glad you enjoyed it!
Stephanieon August 19, 2023 at 5:19 pm
What can you use the juice for? I hate to throw it out.
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TN Reutteron August 23, 2023 at 8:49 pm
I’ve used the liquid with some store bought tomato paste and made sauce that way as well.
ThingsInMyHeadBlogon August 10, 2013 at 4:22 pm
Love this recipe! Looks really easy and the pictures are making me really hungry for homemade tomato sauce now. Your blog spoils me!
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kathythechickenchickon August 11, 2013 at 5:49 pm
Oooh, it sounds delicous! Thank you for sharing with the Clever Chicks Blog Hop this week!
Cheers,
Kathy Shea Mormino
The Chicken ChickReply
Becky Elmuccio (@craftygrdenmama)on August 19, 2013 at 8:38 pm
Sounds so yummy! Thanks for sharing on Tuesday Greens!
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Anna @ Northern Homesteadon November 12, 2013 at 10:14 pm
Made this recipe today with my very last tomatoes of the season, and shared it with my German readers on kuecheundgarten(dot)com.
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Tammy Don June 29, 2020 at 1:40 pm
Love, love, love this! Was given a whole lot of tomatoes year before last. Found your recipe and now the only one I use. Haven’t bought tomato sauce since, just pull it out the freezer when I need it. Thanks for sharing!!
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keyspoeton January 17, 2014 at 11:43 pm
THANK YOU!!! I too have been completely ignoring the parboil – peel – seed dictators for lo these many years, mostly for different soups (my specialty), so I am very glad to have found this post.
I agree that the common way of making tomato sauce is far too labor intensive and wasteful. Not only that, but in throwing away the peel and seeds, you are also throwing out a good chunk of the nutritional value.
With heirloom varieties, however, I would be inclined to save the seeds for planting. We really can’t have too many heirloom seeds, especially since, like you, we grow plant starts for others in addition to those for our own use. .
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Ruth Lon October 23, 2020 at 12:50 am
This recipe is simple and very easy. I used it twice, first time followed yours only I spooned the tomatoes into a bowl then spooned them into my ninja blender that way I didn’t get too much liquid. The second time I did the same but after I had them blended I added a few shakes of hot sauce, not too much and some honey it tasted great and I used the liquid just as it was and bottled for tomato juice. The flavour of this recipe is full bodied and delicious.
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Cyndion July 31, 2021 at 11:46 am
Great recipe! I’m a newbie gardener and wanted to use my harvest of tomatoes & basil! This was easy to do. I added a chili pepper, cajun seasoning, garlic powder, a pinch of sugar & a splash of acv. Sooo good!
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Jamieon January 18, 2014 at 6:30 pm
How many pounds of tomatoes to 1 head of garlic and 1 onion? I have 20lbs of tomatoes right now and I love this recipe
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Sarah @ The Free Range Lifeon January 18, 2014 at 7:56 pm
I honestly have no idea. I am one of those cooks who rarely measures anything. If you have a large roasting pan- like you would roast a turkey in- fill it up with tomatoes. Add the garlic and onion. I like garlic so I add a lot. You can add less or add more onion. If you aren’t canning, you can add whatever- I have added zucchini and eggplant in the roasting pan as well. It’s more about the process than the amounts. I taste after the roasting and add in more balsamic, salt, sometimes garlic powder or onion powder if I think it needs it. Or I add fresh garlic and onion when I am reheating the sauce before use.
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Jason August 27, 2023 at 10:27 pm
I’m canning, so what do I need to do?
The Well-Rounded Mamaon January 27, 2014 at 3:02 pm
We make homemade roasted tomato sauce all the time too. Saves so much time and it’s SO much better than the grocery store stuff.
One thing we do is add carrots to the pan when roasting the tomatoes. Adds a little extra nutritional punch. And I put a lot more onions and garlic in it as well. One year I tried summer zucchini but found I didn’t like the flavor as much….but carrots work well.
Get the big bags of pre-peeled garlic from Costco or other megastore and your prep is even easier.
wellroundedmama.blogspot.com/2009/10/oven-roasted-tomatoes-food-of-gods.htmlReply
Susan Moveyon August 5, 2014 at 6:57 pm
I made this sauce as well, but took the skins off. I added more garlic and onions to the peeled tomatoes, and it still turned out beautifully !!! Thank you for sharing the recipe !!! I dehydrated the skins, then ground them to a powder, and added that to a mixture of garlic powder, onion powder, and some dried veggies ( carrots, zuchinni and whatever other veggies I feel like adding) that I also ground to a powder and use all that in soups, casseroles, stove top meals .. just whatever else that might need a bit of added nutrition. That way, I don’t need to worry about wasting any peels ! :)
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Kenon March 22, 2018 at 8:04 am
Can this be simmered down to thicken without the herbs getting bitter?
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Kelly Dermonton August 27, 2018 at 7:51 pm
I made this tonight for my husband. I used cherry, early girl, dark cherry and heirloom tomatoes. When I processed it, I added a roasted red pepper and fresh grated parm and asiago cheeses ,and the suggested herbs. It was delish! My hubby loved it! I will be doing this again! I would like to try it with simmering Italian sausage or home made meat balls. I can only imagine how great that may be. Thank you for the great idea ,now I don’t have to waste so many tomatoes!
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Steveon August 14, 2019 at 9:35 am
OMG so easy and Yummo! Added fresh herbs at roasting time. Goodness!
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Henrieon August 24, 2019 at 7:09 pm
I loved this recipe. I added red pepper flakes because I love a kick lol. I will be making this again.
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Christineon September 6, 2019 at 4:28 pm
Thank you so much! I’m making this today with tomatoes that my girls and I picked from the farm! We are thrilled to try a new recipe!
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Cindion September 8, 2019 at 4:57 pm
I roasted a jalapeno with this, and it gave it a nice kick! Mexican tomato sauce :) delish!
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Nitaon September 15, 2019 at 5:45 pm
I made this amazing!!!! Thank you
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Sueon September 9, 2019 at 1:51 pm
GREAT RECIPE!!! I just finished making it. I used my turkey pan and all my tomatoes filled it to the brim. Appreciated your comment about not including too much juice before blending which would make it watery. End product tastes amazing! Now wish I had more tomatoes to make more!!
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Aminaon September 12, 2019 at 10:32 am
Nany Kon September 19, 2019 at 9:35 am
How much vinegar
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Sarah @ The Free Range Lifeon September 23, 2019 at 12:46 pm
I don’t measure…just pour it over the tomatoes. I also add some to taste to the finished sauce
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Peggyon September 21, 2019 at 9:05 am
I’ve been doing this for a few years. The great thing is you can use whatever combo of tomato variety you have ripe, and you can make as much or as little as you have tomatoes. I toss in jalapeño peppers & other chili’s & spices for batches I’m going to use in chili. If using for chili, get all that juice! That frozen bag of yumminess is amazing in all your chili & soups for the winter.
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Dale Annon October 27, 2019 at 3:47 pm
In the oven now. I use tomatoes and basil from my garden. And the onions were look like ground also.
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Marilynon October 28, 2019 at 8:42 pm
Making my 5th batch. Will never go back to blanching, coring, removing seeds again. Love it! Thank you so much for sharing!
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Judyon March 20, 2020 at 12:59 pm
Great, as long as there is Roma tomatoes, I love it!!
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Linda Dabbieroon April 1, 2020 at 7:17 pm
Did I miss how many pounds of tomatoes to use?
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Lindaon April 25, 2020 at 8:42 am
I love this recipe and it’s so much better than sauce on the stove. I made meatballs and sausage and froze it to use later in week.
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Tina Jacksonon April 27, 2020 at 2:00 am
Made this today and it’s really great! I liked the idea of throwing everything in together! Love the taste could have eaten it as it was! Thank you
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Tonion April 29, 2020 at 4:06 pm
Easy to make and tastes deliciousness!
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Amandaon June 24, 2020 at 12:49 pm
Made a small batch of this sauce last week just to try it & my family loved it. I now have a huge batch roasting in the oven!! Thank you for the recipe!
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Billon June 30, 2020 at 12:11 pm
Great recipe love this sauce the fresh herbs are the kicker
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Dianeon July 15, 2020 at 2:17 pm
Just finished making this recipe pretty much according to your directions, Sarah. Totally awesome! I have a nice sized garden and used a variety of tomatoes – no Roma’s but a good deal of San Marzano, Cherokee purple and celebrity. Fresh basil and oregano, a dash of red pepper flakes, lots of garlic & onion..so glad to find a tomato sauce recipe I don’t have to can. Thank you for sharing!
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Rebeon August 4, 2020 at 2:58 pm
Thank you for this time saving recipe. I had tons of heirloom tomatoes and the final result was amazing. Very easy and made the house smell wonderful.
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Chrison August 22, 2020 at 5:57 pm
Can this be used as is for pasta sauce? Or is it the base for a pasta sauce? Thanks.
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Hannah Swartzon August 12, 2021 at 7:27 pm
I used it as-is for spaghetti sauce (just added ground sausage) and it was AMAZING.
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Pat Son August 24, 2020 at 4:49 pm
I want to try this, but the balsamic vinegar is turning me off. I never add vinegar to my pasta sauce, and I don’t think I will like it. I noticed it said that the vinegar was essential, but can’t I just omit it?
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alisonon September 23, 2020 at 10:37 am
Pat- you don’t really taste the balsamic, its just to cut the acidic tomato taste in my opinion. I used to add a pinch of sugar when making sauce and with this recipe I didnt need to. my favorite recipe hands down for all of the summer tomatoes I had. my full size freezer is full. :)
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Paula Seeson August 25, 2020 at 5:05 pm
This is the BEST tomato sauce recipe I’ve found! So simple and so delicious. Thanks for posting it (a friend pointed me in your direction). I have canned it, frozen it in zipper bags, and used it straight from the blender.
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Jenny Outcalton September 7, 2020 at 9:23 am
Did you adjust the recipe at all for canning? Did you water bath or pressure can? Thanks for any tips you can provide!
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Doreneon April 19, 2022 at 4:23 pm
Yes I’m wondering the same thing for canning..! Did you get an answer back?
Jenon August 14, 2021 at 6:45 pm
Did you adjust the recipe at all for canning? What size jars and how long did you process it for?
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Doton August 30, 2020 at 2:35 pm
Made this again for the second time. So easy and yes tastes amazing! This recipe is now my go to for my tomato crop.
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Janet Knutsenon September 5, 2020 at 4:12 pm
How long can it be frozen for?
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Jessicaon September 5, 2020 at 8:05 pm
Thank you for the recipe! How long will it keep in a jar vs. in the freezer?
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Janeon September 8, 2020 at 4:26 pm
Absolutely LOVE this recipe!! It’s not only so much easier to do, but the intense flavor in this sauce is delicious. I used a lot of fresh stuff from our garden and this time used all Romas, so there was very title extra liquid. I ended up freezing most of it, but had to keep some out to eat — couldn’t wait! Thank you so much for posting this — already shared your recipe!
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Sandyon September 10, 2020 at 8:53 pm
I made this for the first time today and it is very tasty! I omitted the garlic and onion because those don’t agree with me and it still turned out delicious! I used a stick blender and added a little V8 juice as my cherry tomatoes didn’t yield much juice and it’s perfect! I am freezing it in seal a meal bags to enjoy this winter. Really good! Enjoy!
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Angelaon September 16, 2020 at 10:54 am
The last version of this I made was with yellow cherry tomatoes! Amazing color and incredible! I needed up tossing with penne and added a bit of bacon and spinach! – just enough to not overpower the amazing sauce!
Also tried with fresh chili and jalapeño to kick it up a notch!
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Margo Kealleron September 16, 2020 at 1:42 pm
Best recipe ever! I was in Italy and the hostess did simikarvvsovhappycycfind this as I had forgotten how it’s done
Simple and simply delicious !Reply
Jenniferon September 17, 2020 at 12:55 am
I just made this for dinner a couple nights ago. My family absolutely loved this sauce! I really want to water bath can it. I read about maybe adding more balsamic vinegar. Just wondering if you have any more knowledge in canning this amazing sauce!
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Andrea Pellmanon September 20, 2020 at 12:08 pm
Oh my gosh….best spaghetti sauce ever!!! Thank you for the recipe!
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Janis Oliveron October 20, 2020 at 12:39 am
I made this sauce, so much easier than canning. Very tasty.
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Luannon October 20, 2020 at 8:30 am
Making my second batch and soon to make my third. I put the extra juice in the frig and drank it as tomato juice. Love the idea of preparing it for chili. Would make for a quick meal when you need it.
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Lauraon October 20, 2020 at 7:56 pm
So excited to have a recipe which uses the roasted peels as well! That’s where most of the healthy lycopene is- and it needs to be heated to release the goodness! This recipe is a winner on so many levels! Thank you!
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Marion Trummeron November 2, 2020 at 1:57 pm
I just made this sauce and it is delicious. I used all types of tomatoes (just what was picked before the last frost). I froze some sauce for later use. I’m not going to give away excess tomatoes next year. I’m going to make more sauce!
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Tammyon March 25, 2021 at 5:13 pm
I just wanted to share that though I have made this into sauce once I have mostly used it for small batches of grape tomatoes that are starting to shrivel on me and I’ll make this and usually just eat it straight off the cookies sheet! Yum!
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Roberton March 29, 2021 at 7:47 pm
Great recipe. For an added twist try smoking the tomatoes for a couple hours before adding them to the blender.
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Jen Oon June 5, 2021 at 1:18 pm
So I’ve been making this recipe for awhile now and family loves it. Today I bought a lot so I can freeze some. But idk the rules of that? Bag vs jar ? How long is it good for in freezer? How long is it good for in fridge ?
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Deniseon July 28, 2021 at 10:36 am
I just made this w homegrown tomatoes and basil. My gosh do the roasting tomatoes and onion and garlic smell good! I love this sauce and next time will make enuf to freeze. Thank you!
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Hannah Swartzon August 12, 2021 at 7:23 pm
I made this sauce last summer and then added ground sausage to it for a spaghetti dinner at Christmas time that ended up being the best spaghetti I ever tasted. I used a variety of tomatoes including cherry tomatoes to make it, and the texture was perfect. The sauce was very orange but I figured this was due to the types of tomatoes I used.
My brother’s kids, who are normally very picky and not big eaters, devoured the spaghetti made with this sauce.
Thank you so much for this quick and easy recipe. I have 2 giant baskets of tomatoes that I’m about to use tonight to make it again.Reply
Krison August 26, 2021 at 7:39 pm
I absolutely love this recipe! So easy to do and modifications to taste are endless! I throw whatever vegetables I have on hand that meld with the flavors. This is my “go-to method of making nice rich, thick Italian sauce, without having to cook it down for hours!
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Amandaon August 29, 2021 at 5:52 pm
I have a LOT of tomatoes from my garden and this was the most perfect recipe. I added fresh basil right in when roasting, a good sprinkle of Italian seasoning and I also added a good drizzle of balsamic reduction in addition to the balsamic vinegar. I found that it gave the end result a delicious sweetness and there was no need to add anything else to counter the acidity.
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LauraBon August 30, 2021 at 11:22 am
I made this with the montage of tomatoes i green in 2020! It is amazing and makes your kitchen smell so wonderful! I grew up with a string dislike for all things tomato, but this combination has helped to open a window of flavours, which I find delightful and versatile in my cooking! Thanks for breaking some old nasty tomato rules- and allowing all the flavours to shine through!!!
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Nancyon September 12, 2021 at 10:34 am
Trying this for the first time. Do you freeze the tomatoes in jars or ziplock bags? I have tons of jars.
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Judy Righettion October 11, 2021 at 9:17 pm
Love this recipe and technique. I’ve spent a lot of time processing tomatoes over the years. This has revolutionized my tomato cooking. Made first batch as is. It was wonderful. Have so many tomatoes coming from the garden I decided to leave out the oil and vinegar for more traditional spaghetti base to put in freezer. Saves so much time. Just love using the immersion blender ❤️. This recipe has been a life changer! Thank you for posting!
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Debbie Pfeifferon October 22, 2021 at 7:42 pm
Delicious! So easy with immersion blender. I froze mine in 2 cups measurements.
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Doreneon April 19, 2022 at 4:19 pm
Did anyone pressure can this? And how long for? Thanks!
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Crystalon August 25, 2023 at 12:16 am
So yummy! All my Roma tomatoes that I grew this year came in so quick and I needed am easy way to preserve them. The first batch I did, I froze as directed. Now on my second batch but canning them instead. I did add 1/2 tsp of citric acid just to be on the safe side. Can’t wait to use this sauce over the winter!
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Crystalon August 25, 2023 at 12:16 am
Yes, 25 minutes for processing time.
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Catherineon July 15, 2022 at 4:54 pm
First time making this with tomatos from my garden and loved the flavor! It does have these small little tomato “needles” after day 1 of use. Is that from not peeling or maybe just my type of tomato’s?
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Sarah Toneyon July 20, 2022 at 10:13 am
Do you mean the small, rolled up pieces of skin? That’s normal, especially if you don’t have a high powered blender. Once I started using the Vitamix those went away.
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Bethon July 17, 2022 at 5:50 pm
I love this recipe, have made it several times. I tend to use at least two onions and more garlic, and I add a lot after blending to get to my taste (I find Worcestershire sauce adds a lot, and I also add a lot more vinegar), but I like strong flavors.
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Sandion August 5, 2022 at 1:30 pm
I just tried this and I love it! You can’t beat the simplicity! And the flavor is amazing! So glad I found this recipe.
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Robinon August 12, 2022 at 7:57 pm
This was my first time making sauce from garden tomatoes.. and it turned out incredible!! Super easy and delish. Will mark this as a fave recipe!
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Mary ellenon August 14, 2022 at 10:57 am
Can you use red wine instead of the balsamic?
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Lindaon August 21, 2022 at 3:32 pm
OMG! I made this sauce, and it was sooooo good. I forgot to put the oregano & basil in. It tasted so good even without it. I put the sauce from my Vitamix in the freezer bags before I remembered the oregano @ basil. I’ll add them when I use the sauce. Thank you so much for sharing. This is a keeper!👍🏽👍🏽
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Lisaon August 25, 2022 at 10:21 pm
We are canning this recipe and I used 2 tsp of kosher salt and 2 tbsp of oregano and 2tbsp of basil. We made 8 trays, used a sauce master to combine all the ingredients and my home smells amazing. Balsamic vinegar is more acidic than white vinegar. We are canning these babies.
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Shari Koehneon October 16, 2022 at 7:30 pm
Does the balsamic vinegar make it acidic enough for canning or do you have to add anything to the canning jars when water bathing? I see a lot of other recipes saying lemon juice has to be added or can this be replaced with the balsamic vinager?
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Kathy Stevenson August 29, 2022 at 8:42 am
This recipe is so Delicious. So Easy as you claimed. I want to use in on everything.
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Sharonon August 30, 2022 at 9:29 pm
Oh my goodness!! I made this roasted tomato sauce and it is delicious! I will tell you that you must use a roasting pan…not a high sided cookie sheet. If you do use the cookie sheet…you will be cleaning your oven! Experience proves this true! Delicious sauce!!
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Susanon September 3, 2022 at 9:04 pm
I cut out the core & gently squeeze out the seeds. I’ve always roasted instead of canning the tomatoes with peppers and onions.
Immersion blender. Put in sealer bags. Freeze flat.
Such a treat in the dead of winter.Reply
Jackieon September 11, 2022 at 12:32 pm
Loved this recipe. I added all the juice to mine and made it a tomato soup. Will be making again
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Kathyon September 12, 2022 at 4:19 pm
I made this today, so much easier. When it came to the part using the slotted , I just drained the tomato mixture through a small mesh colander. But then I had all this delicious tomato broth left over. So, are you suppose to incorporate that back in to the blended tomatoes? I saved it for a base for soup, it’s so yummy. I will definitely be making this again with more experimentation for sure! I canned mine, have no room in freezer for it. Thanks for the recipe, really appreciate it
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Lindseyon September 12, 2022 at 8:22 pm
Just made this and it turned out great! I added a few orange bell peppers from my garden and some crushed red pepper for a little extra zing!
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Jdhon September 17, 2022 at 10:17 pm
Flavor is great but too gummy. Would use potatoes rather than pasta.
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Cathyon September 27, 2022 at 6:53 pm
Flavour is DEVINE! My sauce looks close to your picture. I don’t get too hung up on color. What I have found. is variety of tomato and ripeness makes a difference in color. At the end of the day it is a great way to get rid of tomatoes that are no longer good to eat fresh. The extra liquid will be used in another recipe, most likely soup.
Thanks for sharing your recipe.
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Dorison September 28, 2022 at 5:36 pm
How many tomatoes are used in the recipe?
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Tonion October 5, 2022 at 9:25 pm
Simple and easy recipe. A great way to use up those extra tomatoes from the garden. Very tasty.
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Julianaon November 20, 2022 at 10:50 pm
Thank you for sharing this recipe. It turned out amazing!!
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wonderful cookon November 30, 2022 at 10:10 pm
This tomato sauce recipe sounds so simple and yummy. I’m saving this recipe to give it a try. Thanks.
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Courtneyon May 19, 2023 at 5:43 pm
Would it be possible for you to provide approximately how much you used for the ingredients? I tried this today and it tastes okay, but I’m sure I could make it better if I didn’t have to guess the amounts. Loved how easy it was and now I want to get it to taste better by adding the right amounts. I’m not the best at eyeballing it lol. Even a guess would help me out. Thanks!
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Kellyon August 16, 2023 at 7:17 am
I’m very excited to try this. I would like to can mine. To anyone who has canned it, what method did you use. My thoughts are just doing a hot water bath.
Thank you!!Reply
Christine Scotton September 3, 2023 at 12:18 pm
We always just freeze in gallon bags. Canning is tricky when it comes to tomato products it seems.
I posted comment after yours, in which I mentioned that we try to minimally core plum tomatoes first using something like a paring knife around top of tomato digging in to scoop core out and simultaneously squeezing seeds out and using a finger to push core out. This gets rid of a lot of seeds which are bitter. Then can always just strain the tomato juice in the scrap bowl out and add to roasting pan. Scraps then go back out to garden compost heap. Sometimes the next spring we have tomato plant growing out of compost heap!
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Christine Scotton September 3, 2023 at 12:11 pm
We have been using this method for several years, after using food mills etc. it is so much easier and tastes great.
Only thing different is that we try to cite plum tomatoes before putting them in pan. Using a paring knife just cut into top of tomato and circle around core. Then stick finger or thumb in to scoop and squeeze most of seeds out. Then toss into pan.
I use cuisinart food processor to blend, sometimes adding fresh basil or another fresh herb into the mix. Then pour into gallon ziplocks, and lay flat in freezer. As of today we have 15 gallon freezer bags of sauce. I have one gallon freezer bag left over from last summer.
It’s a great method!
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Donnaon September 3, 2023 at 1:51 pm
Absolutely loved it. Shared with my neighbor and she said it was the best she ever had. I agree. Anyone roast more then one tray at a time? Won’t burn maybe?
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Angelaon September 4, 2023 at 6:35 pm
Looking around for some new recipes to try. Overwhelming, amount of tomatoes to deal with this year.
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Keiraon September 4, 2023 at 6:52 pm
Looks great needing to try out a few recipes for all the garden tomatoes this summer.
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Name Nichole Reedon September 15, 2023 at 8:01 pm
I just made.this sauce today and it is absolutely delicious!! It’s the right thickness and so flavorful. This is my new go to tomato sauce. It’s perfect
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Stephanieon September 24, 2023 at 10:06 pm
I ned to try this version out.
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Paula Fultzon October 8, 2023 at 4:53 pm
This was so easy and turned out so scrumptious! What a great way to use a variety of end of the season tomatoes, oregano, and basil! I strained out the seeds from the extra tomato juice that was left over and added the juice to my vegetarian soup recipe, which added a delicious boost of flavor to the broth! Thank you so much!
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