How to Make Fresh Tomato Sauce, Karen’s Way
Sep 26, 2019, Updated Aug 19, 2026
End of Summer / Early Fall Tomatoes are put to great use in a wonderful simmered sauce you can savor well into Fall and Winter. Tomato sauce – made with fresh peeled tomatoes tastes entirely different from the jarred variety. This recipe answers the question ~ How to Make Fresh Tomato Sauce!
Tomato sauce – made with fresh peeled tomatoes tastes entirely different from the jarred variety.
With a bright and fresh tomato flavor and silky texture. I make big batches, use some immediately for recipes, and freeze some for later – in Winter, I find pints of the sauce in my freezer, and that makes me happy!
Enjoy the process, does take a little time, but so worth you efforts!!
I couldn’t resist buying a case of “seconds” tomatoes at my local farmers’ market. Seconds tomatoes are those the grower can not sell at full price because they are not perfect – some with blemishes or soft spots.
“Seconds” Tomatoes are awesome! Fully ripe – just cut away any darkened spots and proceed. AND – they are soooo economical! I bought the entire case for $15. With heirloom tomatoes selling for about $4 a pound these were a steal!
Only thing – had to peel the entire case! Not too difficult, and goes quite quickly.
How to Cook and Peel Fresh Tomatoes for Sauce:
- With a sharp knife cut away the blossom end to each tomato with a sharp small knife (the side that grows off the vine.)
- Then cut a light “X” on the other side – this will loosen the skin, and make it a breeze to peel. Drop each one into a clean sink until you have done all. Wash gently to remove any outer dirt.
- Bring you largest soup pot to a boil, filled halfway with water. Then, drop tomatoes into the water, cover with lid – after one minute remove them to a clean sink. Peel tomatoes (they slip right off), cut away any bad spots and cut in half.
- Seed tomatoes by squeezing them over a fine mesh strainer with a bowl underneath to catch all the juices. There will be a lot of juice! Use it in the sauce and reduce for 1 hour… not much tomato paste needed.
Enjoy! Let Summer linger a bit with this homemade sauce!
Karen
I ♥️ Tomatoes So Much… I have an entire Category of Recipes: Everything Tomatoes
ALSO SEE RECIPE: Ground Turkey “Meat Sauce” with Fresh Tomato Sauce
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How to Make Fresh Tomato Sauce, Karen’s Way
Equipment
- 1 large pot with lid (stainless steel or enameled cast iron pot)
Ingredients
- 12 large ripe tomatoes, such as Plum or Beefsteak: relatively few seeds, and a plump, meaty texture “Seconds” are great will remove blemishes and dark spots.
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 cup sweet onions, peeled and chopped medium- fine
- 2 tablespoons shallots, peeled and chopped medium fine
- 1 tablespoon fresh garlic, peeled and chopped medium
- 3 sprigs fresh basil
- 4 1/2 cups chopped fresh tomatoes, from the 12 tomatoes (see recipe below)
- 1 tablespoon tomato paste
- 1/2 teaspoon pure cane sugar
- a pinch or two cayenne pepper, optional
- 1/4 teaspoon sea salt, more to taste
- 2 1/2 cups approximately of tomato juices from squeezing the fresh tomatoes
Instructions
- Fill a large soup pot halfway with water, bring to a boil. In the mean time, prepare the tomatoes. Cut out the round blossom end of the tomatoes with a sharp paring knife. Cut and “x” on the bottom of the tomato (this helps the peel loosen when cooked.)
- When water boils, add the tomatoes and cover. After one minute – take a peek and look for the tomatoes skins pulling away from the tomato meat. Take tomatoes out of the water with a slotted spoon, place in a bowl to hold. (Cook tomatoes a little longer if the skins have not loosened.)
- Let the tomatoes cool so you can handle then, peel all in a clean sink, discarding the skins. Cut the tomatoes in half on a cutting board. Place a fine mesh colander over a large bowl and squeeze well – the juices will fall into the bowl. Repeat with all tomatoes, discard seeds, SAVE all juices for the sauce!
- Cut the tomatoes into a medium dice. You will have approximately 4 1/2 cups. In a heavy, non reactive pot add 1 1/2 tablespoons of extra virgin olive oil, place over low heat to warm. Add the onions and shallots and sauté for 5 minutes until translucent but not colored. Add the garlic and basil springs and cook for one minute.
- Add all of the chopped tomatoes, stir well and raise heat to medium. When the tomatoes are hot and start to bubble up, add the tomatoes paste and sugar; mix in well.
- Add half of the reserved tomato juice and let simmer, uncovered. Continue to cook the sauce over medium heat until the juice is evaporated into the sauce. Add the remaining tomato juices and cook the sauce over low heat until the desired consistency – about 45 minutes uncovered. Add salt and taste (see if you need more) Add a pinch of cayenne pepper if you want a little kick – not too much.
- Store the cooled sauce in a clean glass container in the refrigerator, and freeze some, as I do – in pint containers. Delicious with my Ground Turkey "Meat Sauce" made special with Fresh Tomato Sauce!
Notes
Recipe: Ground Turkey “Meat Sauce” with Fresh Tomato Sauce This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
