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Homemade Tomato Sauce Technique - a vase filled with fresh tomato sauce with a variety of tomatoes surrounding the vase

Homemade Tomato Sauce

Steven Pennington
Simple and Easy Homemade Tomato Sauce
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Thicker Darker Sauce Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Sauce
Cuisine Italian
Servings 24 oz
Calories 2 kcal

Suggested Equipment

Ninja Blender
Wüsthof Paring Knife
Food Processor


Basic Tomato Sauce Ingredients

  • 6 large Greenhouse or Plum Tomatoes / ie San Marzano Tomatoes
  • ½ large Onion Vidalia Onions are my choice
  • 1 tablespoon Tomato paste
  • 1 tablespoon Sea Salt
  • 3 tablespoon Olive Oil

Optional Herbs & Seasonings

  • 1 tablespoon Oregano
  • 1 ½ tablespoon Basil
  • 1 tablespoon Parsley
  • Poblano Pepper Personal favorite. Sautee until soft before adding


Removing the Tomato Peel/Skin

  • Take a paring knife and mark/cut "X"s on the top of the tomatoes. Make the cuts about 2 inches wide.
  • Bring a large pot of water to the boil
  • Place the tomatoes into the boiling water for around 90 seconds to 2 minutes, or until the peel starts to come off.
  • Next, remove the tomatoes and allow them to cool so you can handle them. Then remove the peels. I like using a knife
    Using knife to remove peel from blanched tomatoes
  • Chop the onion and begin cooking it in a large pot on medium heat. Add olive oil to sautee the onions and begin creating the flavor base. Add a pinch of salt. Cook/sautee for 3 minutes.
    If you would like a stronger flavored tomato sauce you could add garlic. But only add the garlic once the onions have cooked and begun to soften or risk the garlic burning.
  • Give the tomatoes a rough chop and add them to the cooked onions. Cook together for 10 minutes on medium heat. You can add a little bit of water at this point.
    If you add too much water by accident, you can always "cook" / "reduce" the sauce on the stovetop. The longer you cook the sauce the thicker and more reduced it becomes.
  • Finish the sauce by using a blender, immersion blender, or food processor. Blend/puree until smooth. This is where you can add any additional flavors you want. Oregano, parsley, basil. Just be careful to not add too much or risk overpowering the tomato sauce.
  • Add smooth tomato puree back to the pot and cook till desired consistency.
  • You could add the tomato paste at this point for deeper color or just cook the sauce until it darkens in color.
  • Add salt & pepper to taste



  • Remember to rinse the tomatoes off under cold water to remove all dirt.
  • Tomatoes are at their peak season in the latter part of the year in North America.
  • The value of a plain tomato sauce cannot be overstated. This offers you the chance to turn the sauce into many other sauces.
  • Cooking in batches, making a lot of sauce, reduce the amount of salt you add and wait until the sauce is used. The salt over time can mask the natural tomato flavors.
  • Never store tomato sauce in aluminum. The acid in the tomatoes will have a chemical reaction.


Serving: 5ozCalories: 2kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 149mgPotassium: 15mgFiber: 1gSugar: 1gVitamin A: 34IUVitamin C: 1mgCalcium: 5mgIron: 1mg
Keyword Easy Tomato Sauce Recipe, Homemade Tomato Sauce, Removing Peel From Tomatoes
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