Large-Batch Fresh Tomato Sauce
This large-batch tomato sauce is a good way to use ripe garden tomatoes. The tomatoes, onions, garlic, and herbs are blended before cooking, which creates a smoother sauce without peeling every tomato first.
Because fresh tomatoes contain a lot of water, the sauce needs time to simmer and reduce. The longer it cooks, the thicker and more concentrated the flavor becomes.
Makes approximately 6 to 8 pints, depending on how long the sauce reduces.
Ingredients
- 10 pounds fresh tomatoes
- 3 tablespoons olive oil or other cooking oil
- 3 medium onions, quartered
- 3 garlic cloves
- 1 large bunch fresh oregano or 1 1/2 teaspoons dried oregano
- 2 bay leaves
- 1 tablespoon celery salt
- 1 tablespoon sugar, optional
- 1 teaspoon black pepper
- 2 large bunches fresh parsley or 1 tablespoon dried parsley
Directions
- Wash the tomatoes thoroughly, remove the cores, and cut the tomatoes into quarters.
- Working in batches, blend the tomatoes until smooth.
- Pour the blended tomatoes into a large stockpot.
- Blend the onions, garlic, oregano, bay leaves, and parsley until finely chopped or smooth.
- Add the herb and onion mixture to the tomatoes.
- Stir in the oil, celery salt, sugar, and black pepper.
- Bring the sauce to a gentle simmer over medium heat.
- Reduce the heat to medium-low and simmer uncovered for several hours, stirring occasionally, until the sauce reduces by about half or reaches your preferred thickness.
- Taste and adjust the salt, pepper, herbs, or sweetness as needed.
- Cool the sauce before transferring it to freezer-safe containers.
Kid Chef Tips
- Use a very large pot so the sauce has room to bubble safely.
- Blend the tomatoes in small batches instead of filling the blender too full.
- Stir the sauce from the bottom so it does not scorch.
- Remember that the flavor becomes stronger as the sauce reduces.
Ways to Use This Sauce
- Serve over pasta.
- Spread on homemade pizza.
- Use as a base for meat sauce.
- Stir into soups and casseroles.
- Serve with meatballs or stuffed vegetables.
Freezing and Canning Safety
For simple home storage, allow the sauce to cool and freeze it in labeled freezer-safe containers, leaving room for expansion.
Do not use an untested canning method. Tomatoes vary in acidity, so safe shelf-stable canning requires a current tested recipe with the correct acidification and processing time. Follow instructions from a trusted food-preservation authority if you plan to can the sauce.