20 September 2018

Homemade Tomato Sauce

This afternoon we made our annual tomato sauce using the tomatoes from our garden. We didn’t get the harvest we were hoping for — no peppers, and our tomatoes were lacking. Despite this, we were able to dig around and find enough tomatoes to make sauce for dinner for a couple of nights this week.

Making tomato sauce is always one of my favorite parts of harvest season. It grounds me and reminds me of where my food comes from — not from a grocery store, but from the earth.


Homemade Tomato Sauce

Course Main Course


  • 3 lbs tomatoes
  • 1 large sweet onion, finely chopped
  • 3 cloves garlic
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh oregano, chopped
  • 2 tablespoons fresh parsley, chopped
  • ¼ cup dry red wine
  • 1 can (6 oz.) tomato paste
  • 2 tablespoons olive oil
  • Salt and black pepper to taste


  • Peel tomatoes by placing them in boiling water for one minute, and then in ice water for one minute. De-seed tomatoes by cutting tomatoes in half and squeezing out the seeds and excess juice. Heat olive oil in large stockpot, then fry finely chopped onions and peppers until they sweat. Add tomatoes and heat until it comes to a boil. Reduce heat to medium-low, and simmer for 3 hours, or until the mixture reaches the desired thickness. Let cool, and then purée if desired. Sauce can be eaten immediately, frozen, or canned.

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