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5 from 6 votes

Homemade Tomato Sauce with Fresh Tomatoes

Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Course: Sauce
Cuisine: American, Italian
Keyword: garden tomatoes, homemade tomato sauce, marinara, plum tomatoes, summer tomato recipes
Servings: 36 ounces
Author: Callie


  • https://www.amazon.com/gp/product/B00004SGFJ/ref=as_li_ss_tl?ie=UTF8&psc=1&linkCode=ll1&tag=bingeworthy02-20&linkId=d020da070b06c6fc81c7b78a74a5caed&language=en_US


  • 40 ripe plum tomatoes (I love using a variety of roma and san marzano), cut into large chunks
  • 2-3 olive oil
  • ¼ large yellow onion, diced
  • 2 cloves fresh garlic, minced
  • 1 large sprig fresh basil
  • maldon sea salt flakes


  • Start preparing your plum tomatoes by chopping them into large chunks.
  • Put a large stockpot with about a tablespoon of olive oil over medium-high heat on the stove and add the chunks of tomatoes and stir occasionally.
  • Cook the tomatoes until they have softened and released their water (around 10-12 minutes). While tomatoes are cooking Preheat oven to 225°F and line a rimmed baking sheet with tinfoil.
  • Using a food mill or stand mixer's vegetable strainer attachment [I HIGHLY recommend investing in a vegetable strainer attachment for your stand mixer. A job that would take hours to manually grind will take you 5 minutes*]
    Pass cooked tomatoes through vegetable mill. Reserve the liquid and discard the skin and seeds.
  • Divide the liquid from the cooked plum tomatoes into 3 parts:
    Part 1 is for the tomato paste portion, pour about 2 cups or ⅓ of your liquid into the lined baking sheet you prepared. If your baking sheet is too large and sauce is spread too thin fold up edges of tinfoil to make it smaller. This helps the paste cook evenly without any burning.
  • Transfer baking sheet to the oven and check and stir every 15-20 minutes. The purée will begin to thicken into a paste.
  • Part 2 Is simple, just measure out 1 cup of the cooked tomato purée liquid and set it aside.
  • Part 3 Put a stockpot with about a tablespoon of olive oil over medium-low heat on the stove and add diced onion and minced garlic. Stir and cook until fragrant (1-2 minutes). Add the remainder of the cooked tomato purée to this pot and let it simmer. The sauce will begin to reduce and thicken (this usually takes about 40 minutes simmering over low heat and stirring occasionally).
  • When the sauce has reduced remove from heat and add in sprig of basil, let it steep for 5-10 minutes and then discard it.
  • When the tomato paste has thickened and the purée on the stove has reduced and finished steeping they're ready to combine! Stir tomato paste into the stock pot with reduced sauce, add in "part 2" with the purée that was set aside and salt *to taste.-Enjoy!


Store this sauce in an air tight container and refrigerate or freeze!


Serving: 3oz