How To Make Tomato Sauce

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!

Yields 5 cups
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Recipe Type: Sauce
Cuisine Gluten-free, Paleo, Whole30
Difficulty: Moderate
Author: [get-the-author]
Scale This Recipe


  • 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!


  1. 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.
  2. 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.
  3. In a large pot, heat extra-virgin olive oil over medium-high heat. Add onions and garlic. Sauté until onions are translucent.
  4. Add in dried basil, dried oregano, salt, and pepper. Stir for 30 seconds, just until fragrant. Pour in tomato puree and stir well.
  5. 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.
  6. Take sauce off heat and cool down to room temperature. Pour into freezer friendly plastic containers and freezer!

Recipe Notes

*Tomato sauce will last in the freezer for 4-6 months.

*Feel free to can this tomato sauce instead of freezing it! If you do so, make sure to take out the extra-virgin olive oil from this recipe. Oil is known to higher the probability of potential strains of botulism when canning. Also, make sure to up the amount of lemon juice to 1/4 cup! The lemon juice will increase the acidity in this sauce to safe levels for canning.

Here is a great go-to recipe when wanting to can your tomato sauce:

  • 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

Place all ingredients into a large saucepan. Bring to a boil over medium-high heat. Lower heat to medium-low and simmer until thick. Taste and adjust seasoning as needed! Let cool.

Pour into sterilized canning jars and twist on sterilized lids until very secure. Place jars in a pot of boiling water for 30 minutes. Let cool completely on the counter. Make sure that the lids have sealed completely. If the lid pops up when pressed, the canning process did not work properly. Store in your pantry for up to one year!



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