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Have an abundance of tomatoes right now? The perfect way to use them up is to make Tomato Sauce from Fresh Tomatoes! This Freezer Friendly Tomato Sauce is a labor of love, but so so worth it! The perfect way to make use of all of these fresh tomatoes during tomato season!
Tomato Sauce From Fresh Tomatoes Recipe
This time of year is one of my favorites. Tomatoes on EVERYTHING. A few years ago I visited tomato farms and really gained an appreciation for them. So many variations, so many flavor profiles. I can eat the little grape tomatoes like candy, no joke. Plus, they are gorgeous, too!
How to Make Homemade Tomato Sauce
- First you’ll want to process the fresh tomatoes, if using! You’ll need to take the skin off, core them and puree or mash them down.
- Then you’ll sauté your aromatics, or the onion and garlic.
- Add in your spices and toast them until they are fragrant and have released there oils.
- Then add in those fresh tomatoes and cook low and slow for at least two hours!
- You can use the sauce immediately or storage for later!
How to Take the Skins off of Fresh Tomatoes
Probably the trickiest part of making fresh tomato sauce from fresh tomatoes is taking off the skin! It isn’t a hard process, but it does add an extra step.
To take the skin off of fresh tomatoes you’ll need to blanch the tomatoes in boiling water. Once that is down the skin will peel right off! To blanch them: Fill a large pot with water and bring to a boil over high heat. Working in batches, drop the tomatoes in the water for 1 minute. Carefully take tomatoes out and place in a large bowl. Let tomatoes cool. Once cool, carefully peel off skins.
SO, while it’s a little bit of a process, it’s for sure worth it. It’ll be some of the best tomato sauce you’ve ever had. Plus, you’ll feel good knowing you didn’t waste those farm fresh tomatoes! Can it if you’d like, or if you’re lazy like me… go for the freezer option!
Watch the video here:
If you like this tomato recipe, check out these others:
- Grilled Chicken and Vegetables with Tomato Vinaigrette
- Tomato Cucumber Salad with Crispy Chickpeas (& Green Yogurt Dressing)
- Bruschetta Chicken
- Avocado and Corn Salsa
How To Make Fresh Tomato Sauce With Summer Tomatoes
- 10-11 pounds fresh heirloom tomatoes or any tomatoes of choice
- 1 tablespoon extra-virgin olive oil
- 1 onion diced
- 2 garlic cloves minced
- 2 teaspoons sea salt more to taste
- 2 teaspoons black pepper more to taste
- 1 teaspoon dried basil more to taste
- 1 teaspoon dried oregano more to taste
- Optional: 1 4.5-ounce can tomato paste
- Optional: 1 tablespoon lemon juice 1/4 cup lemon juice if canning!
- Fill a large pot with water and bring to a boil over high heat. Working in batches, drop the tomatoes in the water for 1 minute. Carefully take tomatoes out and place in a large bowl. Let tomatoes cool. Once cool, carefully peel off skins.
- Core the tomatoes and place in a food processor or blender. Puree until smooth, or pulse until desired consistency is reached if you want a chunkier sauce. Set aside.
- In a large pot, heat extra-virgin olive oil over medium-high heat. Add onions and garlic. Sauté until onions are translucent.
- Add in dried basil, dried oregano, salt, and pepper. Stir for 30 seconds, just until fragrant. Pour in tomato puree and stir well.
- Bring the mixture to a simmer and let cook for 2 hours, or until thickened and reduced. Add lemon juice if using. Taste and adjust seasoning as desired.
- Take sauce off heat and cool down to room temperature. Pour into freezer friendly plastic containers and freezer!
- 10-11 pounds tomato, skinned and pureed
- 2 teaspoons sea salt, more to taste
- 2 teaspoons black pepper, more to taste
- 1 teaspoon dried basil, more to taste
- 1 teaspoon dried oregano, more to taste
- 1/4 cup lemon juice
How much does this yield? 5 what?
I made it but I was using a bushel of tomatoes and this was the biggest recipe I could find. It was a guide to16 quarts of sauce. Thank you so much. Yummy.
This is the best freezer friendly marinara recipe! I made it in the summer of 2020 and it was fabulous to defrost and eat our garden tomatoes in January and February of 2021. This summer I have made the recipe 4 times (doubling it and quadrupling it) for a total of 100 pounds of processed tomatoes. The best way I have found to peel tomatoes without any special equipment is to core them, cut in half, and lay cut side down on a sheet pan. Place directly under the broiler for about 5 minutes until the skin puckers. Wait a few minutes for them to cool and the skin slides right off.
Sooo good! I got a CSA this week with a peck of tomatoes and I didn’t know what to do with them so I found this recipe and gave it a whirl! Easy to follow, comes together quick and tastes great.
I just love your recipes, but had to laugh watching the par boil process. Years ago after only a year of living the farm life I was doing this exact thing where my then 70ish year old neighbors stopped over laughed at me and said I was doing it the old fashioned way. They left and came back with a victorio strainer and my box full of tomatoes where done and ready for sauce making in 15 minutes