This recipe is very very simple. So simple that I feel silly whenever I open a store-bought can of prepared tomato sauce. This sauce has a lighter color than what you’ll get out of a can but as far as general all-purpose tomato sauces go, it is perfect.
This recipe is not to be confused with marinara sauce, Italian tomato sauce or red sauce. Those all have other herbs and spices added to them. This is a blank slate that you can doctor up on your own depending on whatever recipe you’re using it in.
- 4 lbs tomatoes, diced
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 2 tablespoons lemon juice
- 1 cup water
- Add diced tomatoes and minced garlic to a large skillet over medium heat. Let cook down for about a half hour, stirring occasionally. A lot of moisture will come out of the tomatoes.
- Add salt and lemon juice. Reduce heat to medium-low and continue to cook down for another half hour, stirring occasionally.
- Once the tomatoes are the consistency of a thick paste transfer to a high powered blender. Add water and blend at high speed until very smooth.
- Use in your favorite recipes.
You can freeze this tomato sauce for up to a year.
You can keep this in the fridge in a tightly sealed container for up to a week.
If you want to make up a big batch of this sauce you can do so and can it. I’ll be posting recipes and instructions later this summer for canning my own tomato paste and tomato sauce using a pressure canner. If you’re familiar with canning you could use your know-how to can this sauce – but of course you’ll want to do a much larger batch than just one 750 ml jar worth if you’re canning!