Fresh Tomato Sauce

Added: July 18, 2006


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This tasty sauce can be used for whatever you'd like - pasta, chicken, veggies, whatever.


  • 10 medium tomatoes
  • 2 oz. olive oil
  • 1 medium onion, diced
  • 1 tsp. garlic, minced
  • 2 tsp. basil
  • 1 tsp. oregano
  • Salt and pepper to taste


Remove the core from the tomatoes. Plunge the tomatoes in boiling water for 5-10 seconds. Allow cooling. Peel each tomato. Place a colander over a bowl. Cut the tomatoes in half and remove the seeds over the colander. Reserve the liquid and the tomato pulp and set aside. Discard the seeds. Heat the oil in a heavy saucepan over low heat. Add the onion and garlic and cook until just soft. Dice the tomato pulp and add to the pan. Add the reserved liquid, basil and oregano. Simmer for 1 1/2-2 hours, stirring frequently. Check seasonings. Refrigerate or freeze.

Yield: 1 quart

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