How to Make Tomato Sauce


I’m surrounded by them.

Round, plump, juicy.

Nothing says end of summer to me, like a bowl of ripe tomatoes, freshly picked from the garden.

But what to do with uber amounts of tomatoes?

Make a sauce.

Making sauce requires A LOT of tomatoes (which is good, when you have so many tomatoes you don’t know what to do with them), because much of the water content is gently simmered out.

The process is S-I-M-P-L-E:

Slice, blend and simmer, until much of the water has evaporated.

The end product is a concentrated, rich sauce, perfect over pasta (of course), in soups, with a hearty loaf of bread, over pizza, potatoes.


Take a bowl of just-picked tomatoes. Wash.

Blend. Add chopped fresh garlic, dried herbs of choice, sea salt.

Simmer on medium heat until you get this (about 3 hours or so):
Add some freshly chopped basil.


  1. Melissa DeLeon
    on August 27, 2009 at 4:21 pm said:

    I actually don't like tomatoes myself, but understand the appeal.Saw this recipe and thought of you… since it is another option for using tomatoes (although you probably already have your own version).

  2. Phoebe Miriah Kirby
    on August 25, 2009 at 6:36 pm said:

    I just made delicious tomato sauce the other night. About three gallons I believe…. 🙂