We are currently closed while we propagate and grow plants for fall.
We’ll reopen on October 1 for the next planting season
Tomato Sauce
About this Recipe
Years ago, when I was just learning to cook, I subscribed to McCall's Cooking School. Each month a new set of recipe cards arrived to add to the binder they had sent me. One of those recipes was a manicotti with a simple tomato sauce.
Over the next 40 years, that sauce became the foundation for the tomato sauce I use on just about everything. I've tweaked it over the years, but it's still what we reach for when we need tomato sauce.
The original recipe called for canned tomatoes. I use whatever I have available, but whenever possible I use the whole tomatoes I freeze from the garden.
I usually make this in large batches and can it for later use.
Ingredients
-
Splash of olive oil
-
10 cups chopped onion
-
2 tablespoons minced garlic
-
2 large cans diced tomatoes (6 lb. 10 oz. each)* (see Notes for fresh tomato conversion)
-
72 ounces tomato paste
-
12 tablespoons dried parsley
-
8 tablespoons salt
-
8 tablespoons sugar
-
8 tablespoons dried oregano
-
8 tablespoons dried basil
-
1 teaspoon black pepper
-
10 cups water (or fill one empty tomato can with water)
Instructions
-
Heat olive oil in a very large stockpot over medium-high heat.
-
Add onion and garlic. Sauté until the onion is translucent.
-
Add the remaining ingredients and bring to a boil, stirring frequently.
-
Reduce the heat and simmer for at least 6-8 hours.
-
Stir occasionally to prevent the sauce from sticking to the bottom of the pot.
Notes
-
I prefer a chunky sauce. For a smoother sauce, purée it with an immersion blender.
-
Tomatoes: You can use fresh or frozen tomatoes in this recipe. I freeze whole tomatoes throughout the season and make sauce whenever I have enough saved up. See Freezing Tomatoes for my method.
-
About 18 pounds of whole tomatoes yields roughly 14½ pounds after peeling, coring, and cleaning. The exact amount will vary.
-
I am not especially picky about the tomato varieties. Meatier paste or Roma tomatoes should make up most of the weight, but I use whatever is ripe, including cherry tomatoes and larger slicing tomatoes.
-
This recipe usually yields about 12 to 20 quart jars, depending on the tomatoes and how long the sauce simmers. I sometimes let it cook all day or overnight. If it reduces more than I want, I add water before canning until it reaches the consistency I like.
-
I use dried parsley, oregano, and basil from my garden. I store the leaves whole and crush them just before using. See Drying Herbs for my method.
-
I buy tomato paste in bulk and freeze what remains for future recipes.