No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Fresh Tomato Sauce

Preserve part of the summer season: Gather as many just-picked tomatoes as you can find, cook up a big pot of sauce, and stow containers of it in your freezer. If you like your sauce sweet, or if your tomatoes are too acidic, add a tablespoon or two of sugar once the sauce is finished cooking.

  • prep: 1 hour
    total time: 2 hours 30 mins
  • yield: Makes 9 cups
Photography: John Kernick

advertisement

advertisement

Ingredients

  • 10 pounds beefsteak or plum tomatoes (or a combination)
  • 1/4 cup olive oil
  • 1 medium onion, coarsely grated
  • 6 garlic cloves, smashed
  • Coarse salt and ground pepper
  • 2 tablespoons tomato paste

Directions

  1. Step 1

    Bring a large pot of water to a boil; meanwhile, prepare a large bowl of ice water. With a paring knife, core tomatoes, and score an X on the bottoms. Working in batches, carefully lower tomatoes into boiling water; when skins begin to split (30 to 60 seconds), use a slotted spoon to transfer tomatoes to ice water.

  2. Step 2

    When tomatoes are cool, remove skins (use a paring knife, if necessary), and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes.

  3. Step 3

    In a Dutch oven (or other large pot), heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is soft, 4 to 5 minutes. Add tomato paste; cook, stirring, until slightly darkened, 1 to 2 minutes.

  4. Step 4

    Add tomatoes, and stir to combine. Bring mixture to a boil; reduce heat to medium-low. Cover, and simmer, stirring occasionally, until thick and saucy, about 1 1/2 hours. Season with salt and pepper. Use immediately, or freeze in airtight containers up to 3 months. Thaw at room temperature or in microwave before warming.

Source
Everyday Food, September 2007

advertisement

advertisement

Reviews (2)

  • cracky12 5 May, 2010

    I added a bay leaf, oregano, and parsley. I also only used about 8 fresh tomatoes and two cans of tomatoes to make up for it. After I let it simmer for about an hour, I pureed half in a blender. I paired this with roasted chicken thighs (http://www.marthastewart.com/recipe/roasted-chicken-thighs) and poured it all over linguine. Awesome!!

  • GdBlssU 16 Aug, 2008

    Mmm... good!! I had just picked 25 tomatoes from our garden and needed a good recipe to use them up. This one is perfect! I added oregano, basil, parsley, and dried green/red peppers to the sauce. I didn't worry about getting all of the tomato seeds out. The fresh garden tomato flavor is delicious and has a beautiful earthy presentation! I doubled the recipe and filled 4 freezer bags with 3-4 cups of sauce each.