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I recently decided to give up on jarred tomato sauce, so I had to dig back into my brain and remember how to make tomato sauce from scratch. Here’s my basic recipe.
1.75 lb tomatoes (fresh or canned)
6 oz. tomato paste
1 tsp soy sauce
2 tbsp brown sugar
1 tsp maple syrup (optional)
2 tsp ranch dressing (or cream cheese)
1/2 c water
parsley (1.5 tbsp), thyme, garlic (1/2 small clove minced), basil, black pepper (12 grinds), sage, scallion (1 long stem, chopped), oregano, salt
Makes about 36-40 oz.
If using canned tomatoes, drain the liquid through a strainer into a cooking pot then blend remaining tomatoes and garlic using a stick blender (or food processor). If using fresh tomatoes, peel and chop over a bowl, pour liquid into a cooking pot, then blend the tomato and garlic. Pour blended tomato into cooking pot.
Add all remaining ingredients to the pot. I don’t measure the spices, so use your best judgement. I go by how I want it to smell and taste at the time. I use very little salt. Stir until everything is blended, then simmer for about 15-20 minutes, stirring occasionally. Tweak the spices to suit your tastes.
I use the ranch to cut the acidity and make the sauce a bit creamier. Once the sauce is finished I let it cool completely then store in the fridge to use through the week. It can last about 2 weeks. You can also freeze portions of it and thaw them when you need them.