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Fresh Tomato Sauce

Recipe photo courtesy of John Kernick

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.

Source: Everyday Food, September 2007
Total Time Prep Yield



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How would you rate this recipe?
  • 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 ( 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.

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