In the summer, there’s nothing better than homemade, fresh garden tomato sauce – perfect for your favorite pasta dish!
Garden Tomato Sauce
I have a garden in my backyard, and every summer, I always end up with a ton of tomatoes. Making plum tomato sauce from scratch is an excellent way to use them up. I sometimes make an extra batch or two to freeze so I can eat it in the fall – it’s such a treat. If your garden is overflowing with grape or cherry tomatoes, try this grape tomato version.
How to Peel Fresh Tomatoes
The most labor-intensive part of making homemade tomato sauce is peeling the tomatoes. First, slice an “X” on the bottom of each tomato and then drop them in a pot of boiling water. Once the skin cracks after a minute or two, remove them and let cool. Peel off the skins and dice the tomatoes.
How to Make Fresh Tomato Sauce
While, yes, opening a jar of Italian tomato sauce is super easy, making it from scratch isn’t very hard, and the results are definitely worth the extra effort. Once your tomatoes are prepped, follow these three simple steps:
- Sauté garlic over medium heat, add the red pepper flakes and then the tomatoes, salt, and pepper.
- Partially cover the pot and cook on low for 25 minutes.
- Stir in the basil and remove from the heat.
- I like it chunky, if you like it smooth, you can puree part of the sauce after.
How to Freeze Tomato Sauce
The recipe would be perfect for doubling or tripling if you have a surplus of tomatoes so that you can enjoy fresh tomato sauce out of season. Just pour it into freezer-safe containers and freeze for up to three months. Thaw in the
refrigerator overnight and reheat on the stove or in the microwave.
More Pasta Recipes You’ll Love:
- Eggplant and Tomato Sauce
- Angel Hair with Shrimp and Tomato Sauce
- One-Pot Spaghetti Puttanesca
- Angel Hair Pasta with Zucchini and Tomatoes
- Spaghetti with Sauteed Chicken and Grape Tomatoes
Garden Tomato Sauce
- 8 cups (5 lbs) peeled, seeded and diced plum tomatoes
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, chopped
- pinch crushed red pepper flakes
- 1 1/2 teaspoons kosher salt
- black pepper, to taste
- 3 tablespoons chopped fresh basil
- To peel the tomatoes, bring a large pot of water to boil.
- Slice an X on the bottom of each tomato.
- When boiling, drop the tomatoes in the water to blanch 1 to 2 minutes, or until the skin cracks.
- Quickly remove from the water and let them cool a few minutes until they are cool enough to handle, the skin will come right off.
- Dice the tomatoes fine.
- Heat the oil in a heavy pot over medium heat. When hot add the garlic and saute until golden brown.
- Add red pepper flakes and cook 1 minute. Stir in tomatoes. Season with salt and pepper. Partially cover and cook low heat 25 minutes.
- Add the basil and remove from heat. I like it chunky, if you like it smooth, you can puree part of the sauce after. Serve over your favorite pasta.