Pasta Sauce From Garden Tomatoes

I am looking for a good pasta sauce to put up using my garden tomatoes. I want something different than what I’ve used for years.

From the Hillbilly Housewife 

We’ve been blessed with a lot of tomatoes the past two years and I had a chance to play with a few different recipes. Here’s my favorite right now. I use whatever ripe tomatoes I have on hand.

Homemade Pasta Sauce
  • 4 pounds of tomatoes
  • 1/4 cup olive oil
  • Small onion
  • 3 cloves of garlic
  • 1 small carrot
  • 1 stalk of celery
  • Dash of salt
  • A few basil leaves or a dash of Italian seasoning
  1. Peel and deseed your tomatoes using the instructions in the tips section. Give your tomatoes a rough chop. Finely dice your onion, carrot and celery. Mince the garlic or press it through a garlic press.
  2. Heat the olive oil in a large pot and cook the onion, garlic, carrot and celery until they start to become soft and fragrant. Be careful not to burn them. Keep the heat on medium and stir frequently.
  3. Add the tomatoes and cook the mixture for at least 45 minutes over low heat. Stir frequently to help break up the tomato chunks.
  4. If the sauce starts to get too thick you can add a little water or tomato juice to thin it back out.
  5. Season with salt and fresh herbs or dried seasoning.
  6. Serve over cooked pasta or freeze to use later in the year.

For more delicious tomato recipes, check out The Tomato Cookbook on Amazon Kindle

Jar of homemade tomato sauce.

Click Here to Leave a Comment Below

Becky - August 25, 2010

Mark Strausman’s Tomato Sauce
–Makes about 9 cups

If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes. Slow cooking will allow the skin to melt into the sauce. For canned tomatoes, Mark likes to use Italian plum tomatoes from the Italian San Marzano Valley. (“CENTO” is one brand.)

4 (28 oz) cans crushed Italian plum tomatoes
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 tsp. crushed red-pepper flakes
1 cup Chianti or dry red wine
1 Tbsp. dried oregano
8 leaves fresh basil
Salt and freshly ground black pepper to taste

In a medium stockpot, heat olive oil over medium heat, add garlic, and sauté until golden brown, 1 to 2 minutes. Add red-pepper flakes. While oil is sizzling, slowly add half of the puréed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4 days in an airtight plastic container or in the freezer for up to 1 month.

–Martha Stewart site (pre-jail)

Sue - August 25, 2010

Hi Lori,

Using my pasta cooker with the insert which has all the holes in it I steam a bunch of tomatoes which have been cut into chunks but not seeded or peeled. Steam them for about 20 minutes until they are soft them put them through a food mill to remove the seeds and skins. You will have all the pulp and juice. If you have the time you can put the pulp and juice in a bowl or like I do into quart canning jars (you will use about three) then stick it into the fridge for overnight. This will get the water to separate from the pulp so you don’t have to boil it down so long. I use a turkey baster to then take the water off the top of each jar. Then saute a half cup of onion and/or green pepper and a teaspoon of minced garlic for each quart of pulp in a tablesppon of oil until it is tender, add the pulp and bring to boiling. Reduce heat to a simmer and simmer for an hour or until the sauce is as thick as you want it. Transferr to prepared jars and process in water bath canner for 40 min. I also add 1/2 teaspoon fo salt to each pint jar (1 teaspoon for quarts) but the recipe I have does not call for it.

Christy - August 27, 2010

1. Preheat oven to 350 F.
2. Rinse off tomatoes, place on rimmed cookie sheet.
3. Roast until dark spots begin to appear on skin. (You can also roast onions to add.)
4. Pull out of oven, let cool.
5. Slip tomatoes out of skins, put in blender or food processor with fresh basil, chopped garlic and pulse a few times.

Great on pizza, pasta, etc.

Christy - August 27, 2010

Fresh roasted Tomato Recipe. I also use a rubber spatula to wipe any residue left in pan into blender.

I freeze this in batches and pull them out all winter.

Missy Jean - September 5, 2010

I call this lazy gal sauce.

– preheat oven pull out cookies sheets
– get out crock pot (hopefully you have a low setting)
– get a big bowl
– cut tomatoes in half, take out seeds, core, bad spots
– roast for 15/20 min Let them cool, then peel off skins
– when your able squish with hand in bowl, or use a fork..
– add to crock pot along with your fav seasoning ( garlic, onion
powder, parsley, oregano)
– takes a few (about three hr) with lid off to thicken but you may go
on with you day then (*after you clean cookie sheets and bowl and
– ta dah homemade sauce
– (at this point you can add ground browned meat, or anything you
want, makes a great salsa base also.)

Faye - September 8, 2010

This sauce is simmering in my crockpot right now!!

Amy - September 19, 2012

I have been making pasta sauce to freeze all summer because it has been too hot to can. However, I like to use tomatoes in the winter in soups, stews, etc. I have found that it is handy to just blanch the tomatoes and then shock them in ice water in order to peel them. I then cut up the tomatoes and freeze them whole to have for other uses besides pasta sauce in the winter. I freeze them in zip top bags by lying them flat in the refrigerator freezer until hard and then stacking them in the main freezer.

Leave a Reply: