Nothing beats basic homemade tomato sauce…it’s fresh, delicious, versatile and eco-friendly! Make sure to stock up when local tomatoes are in season!
Basic Homemade Tomato Sauce
Course cooking sauce, pasta
Servings 4 cups
Calories 70 kcal
- 3 lbs fresh tomatoes (about 8 medium)
- ½ tsp salt
- 1½ tbsp lemon juice
Remove stems or leaves, if necessary, from tomatoes. It is not necessary to remove the core or seeds.
Drop tomatoes in the blender and blend until smooth, in batches if needed. You should end up with about 8 cups of puree.
Put the puree in a large saucepan, straining through a mesh colander, if desired, to remove seeds. Add salt.
Simmer on low for 90 minutes, stirring occasionally. Stir in lemon juice.
Hack: Store sauce, tightly covered, in the refrigerator for up to 5 days or freeze cooled sauce in one-cup servings in sealed freezer-safe bags or containers for up to 6 months.
Hack: To make tomato paste, double line mesh colander with cheesecloth and place in a bowl. Put 1 cup of cooled tomato sauce in the colander. Cover and leave in the refrigerator overnight. Using cheesecloth, squeeze out any remaining liquid. Yield: 3 tbsp.
Hack: If you have leftover tomatoes and no time to make a sauce, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to cook with at a later date.
Keyword easy, fresh tomatoes, homemade, pasta, spaghetti sauce, tomato paste, tomato puree, tomato sauce, too many tomatoes
For more ways to deal with an overabundance of fresh tomatoes during the growing season, click here for advice for saving them for later use!
Suggestion: Use this fresh tomato sauce to make spicy Spanish rice or homemade chili beans!
Homemade spaghetti sauce with Italian sausage is, hands down, my favorite dish. Like, ever. I like to make a big batch and freeze some for later!
Spaghetti Sauce with Italian Sausage
Course Main Course
Calories 165 kcal
- 6 cups chopped tomatoes (4 pounds)
- 1 onion, chopped
- 1 green pepper, chopped
- 2 tbsp sugar
- 1 tsp dried Italian seasoning
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 bay leaves
- 1 lb Italian sausage, sweet or hot, uncooked
Put all ingredients, including sausage in a large pot and bring to simmer. Cover and cook, stirring occasionally, for 1 hour until the internal temperature of the sausage reaches 165͑͒.
Remove sausage and cut into slices. Remove bay leaves. If desired, the sauce can be processed in batches with a blender or food processor until smooth.
Return sausage to the sauce and serve with your favorite pasta or spaghetti squash.
Hack: Put serving-sized leftover portions in sealable freezer bags or containers leftovers and freeze for future use.
Hack: If you have leftover tomatoes and no time to make the sauce, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to cook with at a later date.
Keyword homemade pasta sauce, homemade spaghetti sauce, pasta, pasta sauce, pasta sauce recipe, spaghetti, spaghetti sauce, spaghetti sauce recipe
Did you know? Traditional “white” pasta has gotten a bad rap lately but there are plenty of healthier alternatives out there, some with carbs and some without!
Suggestion: Substitute these meatballs in place of the sausage!