Fresh Tomato Sauce Recipe (2024)

Carrot. When you add the tomatoes, add a piece 3-4" long and let it simmer. The sugars in the carrot will cut the acid in the tomatoes. Remove (and eat!) before serving.

So easy! Agree totally that it has a wonderfully fresh and summery flavor. I've made this sauce twice now and with different types of fresh tomatoes each time. Cooking the tomatoes longer did indeed make the sauce sweeter. Pulsing the cooked sauce in a blender or food processor smoothed its texture and incorporated seeds and skin. The picture accompanying the recipe is more like what mine looked like at the beginning of the cooking process, not the end.

My tomatoes are rolling in from the garden. This sauce is so easy and flavorful. I learned to cook believing you had to peel and seed tomatoes to make sauce. You don't! They taste just fine.

Very good. Used 3 very large garlic cloves (pressed) and farm fresh heirloom tomatoes, skinned (boil 20-30sec, dip in ice water) and diced. Cooked down and used immersion blender. Was a little watery after simmering for 1hr, next time will reduce down longer. Used 2-3 sprigs of thyme (removed before blending), then added chopped basil at end before serving. Excellent fresh, sweet flavor.

I add parmesan rind to the sauce as it's simmering, take it out before serving. Adds that certain extra something, a creaminess and "bottom" to the flavor.Remember, never throw away your parmesan rind! Pop it in the freezer to use when making sauces and soups!

Does it freeze well?

I love this recipe! It really tastes fresh and summery. It's so easy and doesn't require much attention while on the stove. I've been making it for years and no longer seed the tomatoes which doesn't affect the taste, at least. I've also found that the cooking time can take about as long as you want it to.

This is a lovely recipe. My tomato sauce turned out delicious. Funny story though...this was the first time I used a food mill and I didn't read the recipe directions very carefully, so the first batch I put the raw tomatoes through the mill before cooking them, cursing the whole time at how difficult/annoying the food mill was. Then I got to the last step where it says to put the cooked tomatoes through the food mill, duh! The second batch went so much more smoothly (both tasted wonderful).

No cover, or it's going to take forever. Keep the heat low and maybe use a splatter screen/guard.

Cook down for probably 90 mins!

Excellent! Made this with my crop of “super sauce” tomatoes and it was easy and delicious. I opted for the food mill approach. I did add a little tomato paste to thicken it some.

Adding fresh oregano sprigs along with the basil adds extra delicious flavor.

Served this with a healthy dollop of basil-lemon ricotta!

This produces a simple marinara that can be seasoned in various ways for different recipes. I doubled the recipe for freezing. Used a food mill, so cooking a large number of tomatoes was easy. Even with plum tomatoes, the sauce was a bit thin in the end, so I put it back in the pan and simmered it longer. It also thickened as it cooled.

This produces a simple marinara that can be seasoned in various ways for different recipes. I doubled the recipe for freezing. Used a food mill, so cooking a large number of tomatoes was easy. Even with plum tomatoes, the sauce was a bit thin in the end, so I put it back in the pan and simmered it longer. It also thickened as it cooled.

I second the recc to use carrot vs sugar. Let grated carrot hang out with garlic in the hot pan before adding tomato.

Grate your tomatoes! Deseed as usual and push the flesh through a box grater until you are only holding skin. Makes quick work and means you don’t need to blanch and skin them.

Just cleaned out the basem*nt freezer and unearthed a bag of frozen roasted tomatoes from last summer’s crop. Definitely recommend roasting your tomatoes to help the sauce thicken up and chucking in a Parmesan rind. Thinking this sauce could easily double as soup.

Wonderful flavor made with my home grown tomatoes and basil. Made a double batch and added some halved sun gold tomatoes that were dead ripe and they added some sweetness so additional sugar wasn't needed. And the color with the orange of the sun golds against the red paste tomatoes was outstanding. I won't run them through the food processor because the texture of the sun golds is lovely as well.

with a cover or no cover, while simmering??

Tasty and straightforward. Great way to use garden tomatoes that come in all at once. Agree on adding the Parmesan rind to bring this together. Pretty thin so you have to have the right kind of noodle if that is your plan. You could use this sauce as a base for jazzing up with more add-ins based on your taste preferences.

I've found this recipe too watery when I use my fresh tomatoes. I get better results with halving the tomatoes and oven roasting them at 200 degrees for several hours, tossed with quartered onions, smashed garlic cloves, fresh basil, rosemary, oregano and olive oil. Stir occasionally for even roasting. The skins are easy to remove by hand after they are cooked, or use a food mill to remove both skin and seeds. I add parmesan later then I use the sauce to make a dish.

Did not peel or seed the tomatoes. Tasted great with my fresh garden tomatoes.

This is a lovely recipe. My tomato sauce turned out delicious. Funny story though...this was the first time I used a food mill and I didn't read the recipe directions very carefully, so the first batch I put the raw tomatoes through the mill before cooking them, cursing the whole time at how difficult/annoying the food mill was. Then I got to the last step where it says to put the cooked tomatoes through the food mill, duh! The second batch went so much more smoothly (both tasted wonderful).