Tomato Sauce

by Cindy Yanasha Angulo in , , ,

This is a perfect way to use up tomatoes from your summer garden crop. Thanks to my dad and uncle, I had plenty of green and red tomatoes to use for this sauce!  This was my first time making tomato sauce completely from scratch - without the canned tomatoes.  It tasted so fresh and was worth the wait!  

Time: 8 hours


  • 12 whole tomatoes (I used frozen tomatoes green and red tomatoes that I let defrost overnight in the fridge, makes them so easy to peel!)
  • 1/4 cup olive oil
  • 1 handful fresh basil leaves, torn into smaller pieces
  • I handful fresh thyme leaves (I used broad-leaf thyme)
  • 1 tablespoon black pepper
  • 1 tablespoon dried oregano
  • 1/2 cup white sugar
  • 1 onion, diced 
  • 1 garlic bulb
  • 2 tablespoons salt
  • 1 cup water
  • 1 teaspoon crushed red pepper
  • 1 teaspoon chili powder


  1. Wash and peel the tomatoes. If they are frozen from earlier in the summer, it helps to boil them for 5 minutes so the skin peels off easier. After they're peeled, set them aside.
  2. Slice the edge of the garlic bulb (skin on) so that the tops of each glove are exposed.  Coat with olive oil and wrap in foil - roast on 425 for 40 mins.  
  3. Heat the 1/4 cup olive oil and diced onions in a large pot on medium heat.  Mix around until the onion is opaque.
  4. Add the tomatoes, basil, thyme, oregano, sugar, crushed red pepper, chili powder, salt and black pepper.  Mix until combined.
  5. Cover the pot and bring to a boil for about 10 mins on medium-high heat.
  6. Lower the heat, remove the cover, and stir. The mixture will start thickening - looking almost like salsa rather than a sauce. 
  7. Remove the garlic from the foil paper and squeeze the softened cloves into the pot.  Mix around, the garlic will melt.
  8. Add the cup of water, stir, and recover the pot.  Leave the heat on a low simmer. 
  9. Keep checking the sauce and stirring occasionally so it doesn't burn.  If it has a lot of chunks, use an immersion blender. Leave it on the stove for 3-6 hours (or longer if you have the time!)

Depending on how ripe the tomatoes were, you may need to add a little more sugar or a little more salt after tasting it. If you prefer a spicier sauce, you can add more crushed red peppers.

Serve over warm pasta or use as a dipping sauce for breads!