My latest culinary adventure is making tomato sauce from scratch. I found the secret to using any type of garden tomato is to fire roast them before making them into sauce.

Fire roasting? Yes, fire roasting tomatoes.

Here’s how to make tomato sauce from scratch!

Making Tomato Sauce from Scratch

Name: Making Tomato Sauce from Scratch
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Ingredients: 10-20 pounds fresh tomatoes (Core them and cut into halves); 1 clove garlic (Mashed or pressed); 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 tablespoon Salt; 1/4 cup Sugar ((Optional))

I’ve always dreamed of making tomato sauce from scratch. It’s not that I dislike store bought tomato sauce. I like it very much. But it’s expensive and we always seem to run out.

This summer, the garden is overflowing with tomatoes. I haven’t seen this many tomatoes in a long time.

All of the ‘experts’ say that you can’t make tomato sauce from regular beefsteak tomatoes. Well, I experimented with several recipes and guess what? You CAN make tomato sauce with beefsteak tomatoes. In fact, any garden tomato works well when making tomato sauce from scratch!

Tomatoes to Use

The best tomatoes to use to make tomato sauce or spaghetti sauce are paste tomatoes, such as the Hungarian paste tomato, shown below.

Hungarian paste tomato for making tomato sauce from scratch — Hungarian paste tomato makes a good tomato sauce.

heirloom tomatoes — Six varieties of tomatoes. The paste tomato looks pear-shaped.

When choosing tomatoes for sauce, look for ‘meaty’ ones with little juice inside. The more juice in the tomato, the runnier the sauce. That’s why cookbooks recommend paste tomatoes. These tomatoes have a higher flesh to water content and cook down into better sauce.

Fire Roasting Adds Flavor

Here’s the secret: fire roasting.

Fire roasting means cooking tomatoes in the oven or roasting them at a very high temperature. They brown or blacken around the edges and sometimes crisp up, but when blended into sauce, they taste great. The oven roasting process also cooks out a lot of the extra moisture so that when you are making tomato sauce from scratch it doesn’t come out too runny (although I did drain off some of the excess water).

Here’s my recipe for making tomato sauce from scratch.

Enjoy more delicious ways to use tomatoes from your home garden with our tomato recipes!

Making Tomato Sauce from Scratch

Fire roasted tomatoes, blended with garlic and herbs, then cooked in a slow cooker make this sauce made from any kind of garden tomato the perfect consistency. To make a thicker sauce, use paste-type tomatoes.

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Prep Time 30

Cook Time 2

Total Time 2 30

Servings: 4 one cup servings

Ingredients Method Notes

Ingredients

10-20 pounds fresh tomatoes Core them and cut into halves
1 clove garlic Mashed or pressed
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon Salt
1/4 cup Sugar (Optional)

Method

Preheat the oven to 425 degrees F.
Wash tomatoes. Slice tops off, then cut them in half. Place halves in an oven proof baking dish. Line them up so that they touch.
Roast in the oven at 425 degrees for one to two hours. When they begin to burn a little, take them out. Let them cool at room temperature.
Once cool, place tomatoes, herbs, sugar and garlic in a blender. Blend on puree setting until smooth, about 20-30 seconds.
Pour mixture into a Crock Pot or Slow Cooker.
Simmer on LOW for 4-8 hours with the lid off or slightly ajar to allow steam to escape.
Stir and enjoy! If you want to freeze the extra, allow it to cool, then pour it into a freezer-safe container.