How to make tomato sauce can be a much easier cooking task then you
think. It is great to make these recipes when tomatoes are fresh out
of the garden but if you find tomatoes are out of season you can
also use canned. Many of these recipes will make a very large batch
so you can freeze, can the excess or cut the recipe in half if you'd
rather not have that much.
Planned Kids Cooking Curriculum
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Homemade Tomato Sauce Recipe
This recipes makes about 6-8 pint jars worth.
10 lbs. fresh tomatoes
3 Tablespoons oil
3 medium onions
3 cloves garlic
1 bunch fresh oregano or 1-1/2 teaspoons oregano
2 bay leaves
1 Tablespoon celery salt
1 Tablespoon sugar
1 teaspoon pepper
2 large bunches of fresh parsley or 1 Tablespoon parsley
I make this an easy tomato sauce
recipe by leaving the skins on the tomatoes and pureeing
everything in the blender. Wash tomatoes well, core and cut in
quarters. Add to blender and blend until smooth. Pour into large
stock pot or canning pot. Continue blending all tomatoes.
Cut onions in quarters and puree in blender with garlic, fresh herbs
and bay leaves. (yes the whole leaf) Pour in with the
tomatoes. Add remaining salt, sugar and pepper. Stir together until
well blended and cook on medium-low for several hours or at least
until sauce reduces by half.
Allow to cool and put in plastic containers for the freezer or can
using directions for water bath canning.
8 cups tomatoes, pureed or 2 cans (28 oz each) crushed tomatoes
1 small onion, diced
2 garlic cloves, minced
1/2 Tablespoon oregano
Puree tomatoes, onion, and garlic in blender. Stir in seasoning and
pour into crock pot. Cook on low 6-8 hours.
Make teaching easier with our activities and recipes compiled in one easy to read format.
Italian Tomato Sauce
1 cup onions, chopped
1 clove garlic, crushed
3 1/2 cups tomatoes, whole, peeled
2/3 cup tomato paste
1/2 cup water
1/2 cup mushrooms, pureed in blender
1 teaspoon oregano
1/2 teaspoon basil
1 teaspoon salt
1/8 teaspoon black pepper
In blender puree garlic, tomatoes, and mushrooms. Pour into a crock
pot. Add tomato paste, water, oregano, basil, salt and pepper. Stir
together until well combined. Cook on low 8-10 hours or overnight.
This is another easy Italian recipe that you can start your Italian
cooking lesson with.
by Kim McNair
(Ft. Worth, TX, USA )
1 ½ teaspoon Rosemary
2 medium Carrots
Garlic, basil, & oregano to taste
28 oz. can crushed tomatoes
1 Tablespoon Olive Oil
Shred carrots and onion and sauté in the Olive oil.
Add tomatoes to vegetables and blend in food processor.
Add garlic, basil, oregano to taste.
Simmer, add 1/2 cup milk.
Can be used as a dip, marinara or with the addition of water, per
taste, a soup.
Created entirely by Thomas
McNair, 6yrs old
He doesn't eat onions but decided to add them anyway.
Per Thomas, "You can't even taste them in this."
Editors Photos and Notes: Great job on this recipe. I love
the addition of carrots. If your kids are like mine and don't like
shredded carrots you can chopped the carrots in a blender or puree
and add in the sauce. Great, nutritious and easy. Thanks for sharing
it with us.
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