This very easy recipe for Homemade Tomato Sauce from fresh tomatoes is perfect for those of us looking to eat better, and more natural ingredients.

By Clara Gonzalez - Last reviewed Jun 26, 2023. Published Feb 27, 2013

Tomato sauce jars and ingredients0 — Homemade tomate sauce and ingredients.

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Why we ❤️ it

This recipe for homemade tomato sauce from fresh tomatoes is one of our most popular in our "homemade" series.

When I first started writing recipes, a long time ago, I tried to make them the way most people cooked them at home, even though it wasn't the way I liked it or ate it.

Tomato sauce and tomatoes.

I used to list "tomato paste", even though I rarely used it at home. I either make my own homemade tomato sauce from scratch using fresh tomatoes or --the lazy way-- buy steamed-peeled, crushed tomatoes from the supermarket.

About this recipe

There are many advantages to making your own sauce, and one disadvantage. Amongst the advantages: it's easy to make, it's sugar-free, it's healthy. The one disadvantage: it requires a little more work than just opening a can or a jar. The good thing is that you can make as many portions as you want to freeze for later use.

This is perfect too as the base for tomato pasta sauce, just take it and add more seasonings to your taste.

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Recipe

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[Recipe + Video] Homemade Tomato Sauce

By: Clara Gonzalez

Save some money and make natural, and Homemade Tomato Sauce, it's much easier than you imagine.

5 from 1 vote

Save for Later Print Recipe

Prep Time 5

Cook Time 40

Total Time 45

Course How-To

Cuisine Dominican

Servings 8 cups of each

Calories 32 kcal

Ingredients

For the tomato sauce

▢ 10 pound tomato, [4.5 kg] rinsed and cubed
▢ 1 head of garlic, peeled
▢ 1 tablespoon oregano (dry, ground), (opcional, see notes)
▢ 1 tablespoon pepper (freshly-cracked, or ground), (opcional, see notes)
▢ 2 tablespoons bija (annato, achiote) powder, (opcional, see notes)
▢ 2 tablespoon salt, (opcional, see notes)

Instructions

1. Make tomato sauce

on the stove

In a large, heavy-bottomed pot heat the tomato over medium heat (do not add anything else). The tomato will begin to release liquid.
Cook, stirring frequently (do not let it burn) until it reduces by half in volume (20 - 30 minutes).

in the oven

Place the tomato on one or several trays without piling the tomato. Bake in a preheated oven at 160 ºC [320ºF] for one hour, or until it has reduced by half in volume.

2. Blend

Once reduced, remove from heat and let cool to room temperature.
Pour into blender or food processor vase. Add the garlic, oregano, pepper, bija, and salt. Blend until you get the consistency you prefer.

3. Storing

Pour into clean jars of about one cup each. Refrigerate the ones you will use within three days, freeze the rest.

Cook's Notes

I use the whole tomatoes because the peel gives it more color.

You can use San Marzano, cherry tomatoes, or basically any kind of very red, very ripe tomatoes you can find.

Add more or fewer ingredients as you like, you can make a plain, or pre-seasoned tomato sauce, or even make it spicy!

You can also season this sauce if you like, and add the flavors you like, you can even make it spicy. Keep in mind that you should control the flavors in other recipes, including salt, if you have added spices and salt to the sauce. Salt helps it last longer.

Sauce made in the oven lends itself more to meats and pasta dishes, as it has a deeper, smokier flavor. Take the opportunity to make it when you are going to use the oven for something else.

To make tomato paste, reduce the volume of the tomatoes to one-hird either on the stove or in the oven.

Nutrition

Calories: 32kcalCarbohydrates: 1gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 1mgFiber: 1gSugar: 1gVitamin C: 1mgIron: 1mg

Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.

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Homemade Tomato Sauce from Fresh Tomatoes