Fresh Tomato Sauce

Fresh Tomato Sauce 1

I love this time of year! The days are warm with a beautiful breeze and the evenings are just a little cool. Fall is approaching, the garden is slowing down and the Brussels sprouts will be here soon. This is the time of year when I like to make my own tomato sauce. Although we grow a lot of tomatoes, we did not grow any Roma tomatoes this year. So off I went to the growers market to buy a bushel of meaty Roma tomatoes. Just a tip for my sauce, I do not use any herbs in this first round because I use the sauce in so many different ways. When I am making a dish, that is the time I choose the seasoning and herbs. Just salt and pepper for this round…

Fresh Tomato Sauce
1 bushel of Roma tomatoes
3 Tbs kosher salt
2 cups water
1 Tbs pepper

Quarter the tomatoes and place in a large roaster oven… I’ll admit right away that I do this process outside to save on cleaning up tomato sauce all over my stove. I place newspapers under the roaster and place the roaster on a metal table or chair. This is not a clean job so one must save where they can! Roast the tomatoes with salt & pepper with the lid on at 350 °F for about 5 to 6 hours.

In batches using a Foley food mill, mill the tomatoes to remove the skin from the pulp of the tomato and most of the seeds. Discard skins. In a food processor or blender, puree the remaining sauce. Store in 28 oz mason jars or zip lock freezer bags. Makes between 6 to 8 28 oz jars. Use as needed.



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10 thoughts on “Fresh Tomato Sauce

  1. I love making my own sauce, as you know already. I’ve never thought about using a roaster though. And I’m a little jealous over your mill. You should see it when I’m sorting out the bits and bobs. Not a clean process by any means.


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