Tomato Sauce
It seems like we go through gallons of tomato sauce in our house. We use it to make pizza, in pasta, on fish and chicken, as a dip for vegetables and more. I like to make homemade sauce using fresh tomatoes from our farmers’ market whenever they’re in season, but when I can’t get my hands on fresh, I make this version of my sauce with organic canned tomatoes. The recipe is really fast and easy and is versatile enough to use in most of your favorite recipes that call for a red sauce. Best of all, you can have it year round!
Tomato Sauce (Makes 2 Cups)
1 Tbsp Olive Oil
1/2 Onion, diced
1/2 Tsp Salt
1 Clove Garlic, chopped
1/2 Tsp Italian Herbs
1 15 Oz Can Tomato Sauce
1 Tsp Sugar, Honey or Agave Nectar
1. Heat the olive oil in a saucepan over medium heat and saute the onions and salt for 5 minutes.
2. Add the garlic and italian herbs and continue to cook for 1 minute.
3. Add the tomatoes and agave and cook for 5-10 minutes or until slightly thickened.
4. Serve.
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Does anyone know, is there something that can replace the 1 Tsp Agave Nectar? I can’t find this in my local grocery store…
You can use honey
How long would this store for in the fridge? I was wondering if I fixed some on Sunday would it make it to Thursday? Love your recipes BTW!!!!
They are good for a week, so you are ready to go!
How do you make it with fresh tomatoes?
Just put the tomatoes in a food processor and puree then add them in
Do you peel and cook them first?
You don’t need to peel the tomatoes, you can just puree them and add them in.
How many tomatoes do I use if I’m going to use fresh? I’m going to make this tonight. Thanks much. Love your recipes.
It really depends on how big your tomatoes are and what kind you buy. You can use Roma tomatoes – just puree them so it equals 2 cups of puree.
Can you jar this and store? I have a ton of tomatoes and have been looking for a good sauce recipe!
Better yet – can you freeze it?
Yes you can
We made an enormous batch with heirloom tomatoes and froze all of it!
I’m sure you can, as long as you know how to. I have read a lot about jarring and have not tried it yet. Let me know if you try it!
You can jar it! A pressure cooker is safer (less chance of spoilage) and you would just have to omit the oil and add it later as oil up the chances of botulism when you jar tomato sauce.
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The Weelicious Tomato Sauce is a staple at our house! I made a big batch the other night and froze ice cube tray portion’s of it. Don’t know why I hadn’t thought of it before…It’s the perfect amount to go on a serving of pasta for my 13 month old! And talk about easy…Just pop a cub in the micro for a few seconds and your good to go
I just made a double batch of this and it was delicious. I froze half and served half with homemade meatballs. Yum! Much lower in sodium than the jarred sauce I had been buying, and very quick & easy. Can’t wait to make with fresh local tomatoes if this winter ever ends.
pizza…
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