Fresh Tomato Sauce

by Kelsey Norwood

in Food

While my mom and grandma were here I put them to work helping me make fresh tomato sauce with tomatoes from our garden. Food connoisseur’s such as Chantal Royer say that using fresh homegrown tomatoes add such a great, powerful flavor to any sauce and I couldn’t agree more!

We planted several tomato plants and they’ve done really well despite being blown over by storms several times…

Instead of canning I decided to do fresh tomato sauce to freeze. I’m really getting into the idea of make ahead freezer meals and I hear sauces freeze well.

fresh tomato sauce

I used a couple different recipes which ended up like this:

FRESH TOMATO SAUCE

3/4 c. olive oil
12 lbs. tomatoes
1/2 lb. carrots
2 stalks celery
1 1/2 onions
salt
Italian seasoning
2 small cans tomato paste

1. Peel and seed tomatoes

2. Saute veggies in olive oil.

3. Add tomatoes and simmer for about an hour. Toward the end of the simmering time I pureed it all with a hand blender.

4. Add seasonings and tomato paste.

5. Divide into ziplock bags and freeze.

The whole process was pretty easy, especially with three sets of hands.

Another favorite way to use garden tomatoes? Slice them up and put them on pizza. Yum.

What do you do with all your garden tomatoes???

{ 10 comments… read them below or add one }

1 Melissa September 6, 2011 at 11:41 am

I love making fresh roasted tomato basil soup!

You need about 2 1/2 lbs of tomatoes
1 large Onion
4-6 cloves of garlic (depending on how much you like it you can add more or less.)
about a 1/4-1/2 of olive oil. (however much is needed to coat the veggies)
4 cups of chicken stock
about 4 leaves of fresh basil

Pre heat oven to 450

Cut tomatoes in half, removing all the seeds, slice onion into disks (or rings) and peel garlic cloves. Place all three on a cookie sheet, drizzle with olive oil until coated and roast for 20-3o min.

while that’s cooking heat up stock and reduce by half. Once the veggies are done you can add them, and the fresh basil straight to reduced stock and blend with an immersion blender or put them in a stand blender and add about half the stock (to help blend easier) and blend. Then you’ll need to combined it with the remaining stock. After blending let mixture simmer for 10 min to combine flavors.

It is what I have lived on all summer!! It freezes great too!

2 Kelsey September 6, 2011 at 11:43 am

Sounds delicious…our tomatoes are still coming so I’ll have to give this a try. I love soup…thanks!

3 Jenny September 6, 2011 at 11:45 am

Sorry I dropped the ball when you were looking for recipes. This one looks really good. My favorite things to freeze are curries.

4 Jenny September 6, 2011 at 11:47 am

We’ve been super fancy and have been eating bruschetta as an appetizer to our dinners. I’ve also been known to eat it for lunch…

5 Pam Pike September 6, 2011 at 1:43 pm

Nice that you have had a little help and that it will pay off for you this winter as well.

6 Nancy B from Many LA September 6, 2011 at 8:17 pm

We canned a lot of tomatoes, and use it for juice, and as a base for tomato soup. Very yummy!

7 Keri September 6, 2011 at 10:30 pm

I agree with Jenny – bruschetta. That’s what we do with our tomatoes, with fresh basil from the garden too! THen some nice crusty bread and fresh garlic and EVOO. That’s a favorite lunch for Naya and I. Heather did a yummy tomato soup that she canned. I think I may try that but it takes 24 pounds of tomatoes!!! I don’t think we’ll have that much at one time from our garden.

8 Tomato Paste September 22, 2011 at 5:51 am

delicious!Thanks for sharing this recipe!

9 Erin October 25, 2011 at 8:43 pm

I love the recipes! Just to add to the tomato sauce recipe, you can make it creamy by adding evaporated milk. If you use fat free evaporated milk, it’s healthier.

10 Mundre July 30, 2013 at 9:30 pm

Holy moly, I think I just got a twitch from waintng that so badly.Fortunately when I get home I’m totally going to hit that. I have one beautiful tomato left from my last farmers market visit and basil in my garden!!

Leave a Comment

Previous post:

Next post: