Homemade Tomato sauce made from scratch is homey and delicious – and so surprisingly easy! All it takes is a few fresh ingredients.
I made a big batch of Tomato Sauce for the Paella I posted earlier, and keep the rest in jars in the fridge for later use. These sauces can keep for about 2 weeks. To keep them longer, freeze them in freezer safe containers. Thaw when it is needed; you can add any fresh herbs, spices, veggies, or meats desired.
Homemade Tomato Sauce is one of the basic recipes I am sharing: making things from scratch, making the ingredients I once thought magically appeared in a jar/can. The other basic recipes I posted were homemade Yogurt and homemade Roasted Walnut Butter.
- 10 Ripe Tomatoes
- 2 tablespoons Olive Oil
- 1 Onion, chopped
- 4 cloves Garlic, minced
- 2-3 tablespoon chopped Parsley
- Salt and freshly cracked Pepper
- Using a knife, slit a cross on the tomatoes.
- Bring a pot of water to a boil and place the tomatoes into boiling water until skin starts to peel, about 1 minute.
- Remove into a large bowl and let the tomatoes rest until cool enough to handle, then remove the skin.
- Roughly mashed with a fork and and puree in blender or food processor. (I used a hand mixer)
- In a large pot over medium heat, heat olive oil on medium heat, cook onion and garlic until onion starts to soften, about 5 minutes.
- Add pureed tomatoes, basil. Bring to a boil, then reduce heat to low, cover and simmer for 30 minutes.