Making Fresh Tomato Sauce
  • 5 pounds tomatoes, core out the stem end and peel
  • 1 small onion, chopped
  • 1 green pepper. chopped
  • 2 cloves garlic, chopped
  • ½ teaspoon dried thyme
  • 2 teaspoons dried basil
  • 2 teaspoons kosher salt
  1. Place all of the ingredients in a large Dutch oven or heavy pot. Cover and bake at 250 for 4-6 hours. Just have it work into your schedule!
  2. Take out of the oven and mash the tomatoes with a potato masher.
  3. I usually skim off a good 2 to 3 cups of clear juice. It could be more or less depending on your tomatoes. Then, simmer the tomatoes on top of stove without the lid so some of the liquid can cook off. I usually let it do that for 1 to 2 hours, stirring every so often.
  4. I then put in freezer containers and smile knowing I have food for the winter. I like to put 3 cups of sauce in a ziplock back and then lay flat in the freezer.
Cook's Notes:
  1. To peel your tomatoes, cut an X in the bottom of the tomato.
  2. Drop into boiling water for about 30 seconds.
  3. Remove with a slotted spoon and place into an ice bath.
  4. Take a sharp paring knife and peel the skin beginning on the bottom where you cut.
  5. It should slip right off. If not, just place back in the boiling water for another 10 seconds or so.
Recipe by Sunflower Supper Club at