Homemade Tomato Sauce Recipe

Nothing beats the satisfaction of homemade tomato sauce when you have fresh, garden-grown tomatoes. This recipe simmers slowly on the stove, allowing the flavors to deepen and meld into a sauce you won't be able to resist.

Ingredients for Homemade Tomato Sauce

Here’s everything you’ll need to prepare this beloved homemade tomato sauce:

• Tomatoes: You'll need 10 ripe (or very ripe) tomatoes.
• Butter and olive oil: Sauté the vegetables in a mixture of olive oil and butter for the best flavor and texture.
• Vegetables: An onion, bell pepper, and carrots are cooked until very tender. Celery stalks are cooked with the tomato sauce to add extra fresh flavor.
• Wine: Burgundy wine lends complexity and depth of flavor.
• Seasonings and herbs: This homemade tomato sauce is flavored with fresh garlic, fresh basil, Italian seasoning, and a bay leaf.
• Tomato paste: Two tablespoons of tomato paste adds yet another layer of rich flavor.

How to Prepare Tomato Sauce

Ready to master the art of making homemade tomato sauce? It’s easier than you think! Below is the complete step-by-step guide, but here’s a quick overview of the process:

1. Blanch the tomatoes until the skins begin to peel, then cool them in an ice bath.
2. Peel off the skins and squeeze out the seeds.
3. Chop eight tomatoes and blend them into a puree. Chop the remaining tomatoes and set aside.
4. Sauté the onions, garlic, and vegetables until tender, then add both the pureed and chopped tomatoes.
5. Stir in the wine, basil, and seasonings. Add the celery and bay leaf.
6. Simmer the sauce for two hours, stir in the tomato paste, and continue cooking for another two hours.
7. Remove the bay leaf and celery before serving.

Nicole's Expert Tips and Tricks

Culinary expert Nicole McLaughlin, also known as NicoleMcMom, has a wealth of experience in Italian cooking, especially when it comes to making delicious homemade tomato sauce. Here are her top recommendations:

• One trick to get your skins to release a little easier: Make an X with a sharp knife on the bottom of the tomato before you plunge it into the boiling water. After it has cooled, it should easily slip off.
• For texture, reserve a few tomatoes before you blend — that way you can chop them up and throw them in the blended sauce for pleasant chunkiness.
• When you sauté the veggies, make sure you get them extra soft. You want them to almost melt-in-your-mouth. Nicole likes to add about 5 minutes to the cooking time for extra tenderness.
• Since this recipe is often used as a base for other recipes and you'll likely season it later, it doesn't call for salt and pepper. Nicole likes to taste it before serving and add what seasonings to taste.

How to Store Tomato Sauce

Allow the tomato sauce to cool completely before storing it. Use a shallow, airtight container to keep it fresh for 4 to 5 days. Reheat on the stovetop when ready to serve.

For longer storage, consider canning the sauce or freezing it for future use.

Is Freezing Tomato Sauce Possible?

Absolutely! You can freeze any leftover homemade tomato sauce by placing it in zip-top storage bags, ensuring the bags are laid flat and the air is squeezed out. For easy reheating, consider freezing the sauce in ice cube trays. It will last up to six months in the freezer.

Dinogo Community Praise and Tips

"If I could, I'd rate this 10 stars!" says Trish-the-Dish. "This is by far the best sauce we've ever had. It’s incredibly light, fresh, and healthy!"

"I made two batches of this sauce on separate occasions," shares Kato. "Both were fantastic, earning rave reviews from the family. I'll never go back to store-bought again. The second batch had hot peppers from the garden, which gave it an extra kick!"

"I followed the recipe closely, swapped beef broth for wine, left out the carrots, and added mushrooms," says MaryAnne Flynn-Poeschl. "I’m thrilled with how it turned out — absolutely delicious."

Editorial input by Corey Williams

Ingredients List

• 10 ripe tomatoes

• 2 tablespoons butter

• 2 tablespoons olive oil

• 2 small carrots, chopped

• 1 onion, chopped

• 1 small green bell pepper, chopped

• 4 cloves garlic, minced

• ¼ cup Burgundy wine

• ¼ cup chopped fresh basil

• ¼ teaspoon Italian seasoning

• 2 stalks celery

• 1 bay leaf

• 2 tablespoons tomato paste

Instructions

Start by gathering all the necessary ingredients.

Bring a large pot of water to a rolling boil. Have a large bowl of ice water ready for the tomatoes.

Submerge whole tomatoes in boiling water for about 1 minute, or until the skin begins to peel away.

Using a slotted spoon, transfer the tomatoes to an ice bath. Allow them to cool until they’re easy to handle.

Peel off the skins, squeeze out the seeds, and chop 8 of the tomatoes into pieces.

Blend the peeled tomatoes in a food processor or blender until smooth. Chop the remaining 2 tomatoes and set them aside.

Melt butter and oil in a large pot or Dutch oven over medium heat. Add chopped carrots, onion, bell pepper, and garlic. Cook and stir for about 5 minutes, until the onion becomes tender.

Add the pureed tomatoes to the pot, then stir in the chopped tomatoes, wine, basil, and Italian seasoning. Place the celery stalks and bay leaf into the mix, bring to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2 hours.

Stir in the tomato paste and let the sauce simmer for an additional 2 hours. Remove the celery stalks and bay leaf before serving.

Nutritional Information (per serving)