Homemade Tomato Sauce I Recipe

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Most Helpful Positive Review

Oct 03, 2003

This was a good recipe, I found it too bland for my taste, so I added at the 2hour cooking point about 1 teaspoon of salt, 1/2 teaspoon of pepper, 1/2 teaspoon of Oregano and 1/2 teaspoon of thyme. Also after the first 2 hours of cooking it covered, I let it cook uncovered to reduce it, making it thicker and more flavorful. I will make again with the additions.

—Patricia

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Most Helpful Critical Review

Oct 26, 2010

Absolutely delicious !!!!!! I used one red bell pepper instead of the green, only one carrot and no sugar at all. I substitute the wine for ½ cup of beef broth. As mentioned by other readers, I added more salt and double the seasonings and also added dried oregano, 1 dried red chille pepper and ½ teaspoon red pepper flacks. Two fantastic hints that helped me a lot: 1) Make an x at the bottom of the tomatoes before put them in the boiling water. It peeled so easily! 2) Blend everything after the first 2 hours. I included the celery to be added to the puree. My hint – Discard the bay leave and red dried chilli before you put it on the blender. I almost forgot! No more grocery tomato sauce for me. This is too good!

—Delicia123

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210 Ratings

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Aug 13, 2007

This was my very first time making tomato sauce from scratch. We have a bumper crop of Roma tomatoes this year, more than we know what to do with so I decided to try out this recipe and hopefully freeze off the extra sauce for the winter months. It was fantastic! Only I can see why some folks might be having problems with this recipe, the recipe says "10 Tomatoes' but does not specify how large the tomatoes should be. For all practical purposes, it should say "10 large Tomatoes" because the size and the amount of the other ingredients DOES make a difference! Having said that, I quadrupled this recipe (using the portion converter) since I had 40 very medium Roma tomatoes, cut down on the amount of peppers and carrots, I used chopped baby carrots too since that made it much easier to cut into small pieces. I also threw in 2 dried red chillies (you can get them from the Indian grocery) along with the bay leaves and celery stalks while the whole thing simmered, in order to give it a bit of a kick. I also replaced the Italian spices with fresh thyme and oregano like other posters had recommended. It was superb! It freezes well too and can easily be warmed up and be added with either cooked ground veal or pieces of Italian sausage for a non-vegetarian sauce for later on.

—gaochinwen

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Oct 03, 2003

This is a great basic recipe! Easy to follow and easy to do as this was my first attempt to make homemade tomato sauce. I did make changes. I carmalized the onions and omitted the carrots and burgundy. Also, after the sauce had been cooking for two hours, I poured it into the blender to puree it; my kids hate vegetable chunks in their sauce, so I did this to disguise the other veggies! Sneaky, huh. Also, I added salt and used oregano, thyme, and parsley instead of a general Italian seasoning. Overall, this was a great recipe starter for a tasty sauce!

—Lady Lisa

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Mar 19, 2007

Very good recipe. Always looking for good tomatoe sauce recipes and found one in this one. Everyone enjoyed the spagetti and meatballs. One thing I recommend is to score the bottom of the tomatoes with an X as this makes it easier to peel.

—RUSHES30TH

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Oct 03, 2003

It takes a lot of time but the result is well worth the wait. I made big batches and froze it for future use.

—JEJC3

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Oct 03, 2003

A great way to take advantage of the summer harvest! I've made 3 batches of this already and I've got another month of tomaote season left. I made this in the slow cooker and it was wonderful. Instead of Italian Seasoning I used fresh sage, oregano, thyme and rosemary...I just cut large branches of each herb and placed it on top of the crushed tomatoes. Before packaging I removed all the stems. This is definately a keeper!

—JuiceMom

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Apr 05, 2006

I used Roma tomatoes so it was nice and thick without having to leave it uncovered the last 2 hours of cooking. However I did add 3/4tsp fresh thyme, 3/4tsp fresh oregano, 1tsp Lawry's seasoned salt and 1/2tsp fresh ground pepper. I pureed everything as other readers did. I used this sauce to make lasagna and with what was left I served as a side dish with Italian sausage. This is a good sauce to make if you are serving to people who do not like spicy, hot. For just my husband and I, I would also include a tsp of red pepper flakes. Thanks for a good basic recipe using fresh tomatoes!

—DECAR48

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Nutrition

Calories
149 kcal
7%

Carbohydrates
15 g
5%

Cholesterol
10 mg
3%

Fat
8.9 g
14%

Fiber
4.2 g
17%

Protein
2.9 g
6%

Sodium
105 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Homemade Tomato Sauce I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 149
Calories from Fat: 80

% Daily Value *
Total Fat 8.9g 14 %
Saturated Fat 3.1g 16 %
Cholesterol 10mg 3 %
Sodium 105mg 4 %
Potassium 714mg 20 %
Total Carbohydrates 15g 5 %
Dietary Fiber 4.2g 17 %
Protein 2.9g 6 %
** Sugars 8.4g
Vitamin A 112 %
Vitamin C 77 %
Calcium 6 %
Iron 11 %
** Thiamin 16 %
Niacin 16 %
Vitamin B6 20 %
Magnesium 13 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.