A basic tomato sauce can be at the heart of so many great meals: pizza, pasta dishes, sautéed vegetables and soups, just to name a few. Take advantage of the summer harvest to stock your freezer with this sauce and you'll be one step closer to a garden-fresh meal. Source: EatingWell Magazine, August/September 2006

Katie Webster


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Using a sharp paring knife, core the tomatoes and score a small X into the flesh on the bottom.

  • Place the tomatoes in the boiling water, in batches, until the skins are slightly loosened, 30 seconds to 2 minutes.

  • Using a slotted spoon, transfer the tomatoes to the ice water and let sit in the water for 1 minute before removing.

  • Place a sieve over a bowl; working over it, peel the tomatoes using a paring knife, and let the skins fall into the sieve.

  • Halve the tomatoes crosswise and scoop out the seeds with a hooked finger, letting the sieve catch the seeds. Press on the seeds and skins to extract any extra juice. Coarsely chop the peeled tomatoes and set aside.

  • Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring constantly, until fragrant and just beginning to color, 2 to 3 minutes. Add onions and salt, stir to coat, cover and cook, stirring often and adjusting heat as necessary to prevent burning, until soft and turning golden, 10 to 15 minutes. Stir in tomato paste and oregano and cook, stirring often, until the tomato paste is beginning to brown on the bottom of the pan, 2 to 4 minutes.

  • Pour in wine and vinegar; bring to a simmer, scraping up any browned bits with a spoon. Cook until reduced slightly, about 2 minutes. Add the tomatoes and any juice; return to a simmer, stirring often. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the tomatoes are mostly broken down, about 25 minutes.

  • Remove from the heat; stir in basil and pepper. Transfer the sauce, in batches, to a blender or food processor. (Use caution when pureeing hot liquids.) Process until desired consistency. For a smooth sauce, puree it all; for a chunky sauce, puree just half and mix it back into the rest of the sauce.


Make Ahead Tip: Cover and refrigerate for up to 5 days or freeze for up to 6 months.

Nutrition Facts

88 calories; total fat 3.8g 6% DV; saturated fat 0.6g; cholesterolmg; sodium 222mg 9% DV; potassium 415mg 12% DV; carbohydrates 11.5g 4% DV; fiber 2.5g 10% DV; sugar 5g; protein 2.1g 4% DV; exchange other carbs 1; vitamin a iu 1102IU; vitamin c 22mg; folate 27mcg; calcium 39mg; iron 1mg; magnesium 22mg; thiaminmg.

Reviews (4)

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4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I made it with canned crushed tomatoes and added beef stock for extra depth of flavor. Pros: Tasty even with canned tomatoes Read More
Rating: 5 stars
Great recipe! I use it for all my extra tomatoes from the garden and can them for later use. Pros: Lots of onions and garlic Cons: It is a little salty but you can adjust to your preference Read More
Rating: 4 stars
This is my favorite tomato sauce and I make a lot since we get boatloads of tomatoes with our CSA farm share. I'll make huge batches of this and freeze it in pint or quart containers. I love that the recipe has lots of onions garlic fresh basil and red wine and browning the tomato paste is a don't-skip step... so good! I also cheat a little since I'm too lazy to peel and seed the tomatoes. It is still perfect! Read More
Rating: 4 stars
too much sodium. Read More