Every winter, we plan our gardens and every spring, we plant and dream of fresh tomatoes and the delicious tomato sauce that we will make.
And then, the tomatoes come in. Lots and lots of tomatoes. There are so many tomatoes that you completely run out of ways to use them before they go bad. If you are like us, you find yourself trying to give tomatoes to everyone you know. Renee’s mom even used to leave tomatoes in their mailbox for the mailman to take home.
Tomato sauce is the perfect way to use all those tomatoes and to capture that “just picked” taste of summer. As delicious as tomato sauce is, it is also incredibly versatile. While tomato sauce pairs beautifully with plain pasta, it is delicious in chicken, vegetable, rice and many other dishes. And let’s not forget everyone’s favorite brunch cocktail, the Bloody Mary.
If you don’t have an endless supply of tomato to use up, you can use organic canned tomatoes. Use a high quality organic canned tomato and the results will be delicious.
Enjoy your fresh tomato sauce for up to 5 days and then freeze the rest so you can enjoy it all year long.
For more delicious organic recipes, please visit our recipe page.
| Prep Time | 20 minutes |
| Cook Time | 70 minutes |
| Servings |
quarts
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- 4 Tbsp Organic butter unsalted
- 1/4 Cup Organic olive oil extra virgin
- 2 Organic onion finely diced
- 1 cup Organic vegetable stock gluten free
- 3 cloves Organic garlic minced
- 6 lbs Organic tomatoes cored, peeled with seeds removed
- 1 Organic bay leaf (If using canned tomatoes, be sure they are gluten free)
- 8 Organic basil fresh basil leaves finely chopped
- Organic salt to taste
Ingredients
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- Melt butter in large dutch oven.
- Add oil to the melted butter.
- Add garlic and onion to butter mix, and stir well. Add about 1 cup of vegetable stock. You want just enough stock needed to cover the onions completely.
- Cover and cook on med-low heat for 10 minutes, stirring occasionally until onions become translucent.
- Add tomatoes to the onion mixture and mix together well.
- Add basil and bay leaf, lower heat to low and cover. Stir occasionally.
- Cook over low heat for about 60 minutes until tomatoes have cooked almost all the way down and you have a rich, creamy sauce.
For this recipe you want to use fresh tomatoes. Tomatoes should be cored, peeled and seeds removed. For directions on peeling tomatoes, please click here. To de-seed a tomato cut in half and use a spoon to remove seeds. When finished, cut the tomatoes into small pieces.
To freeze tomato sauce, fill a glass or plastic container only 2/3 of the way full, to allow for expansion and seal completely.
This Tomato Sauce recipe is gluten free, dairy free, vegetarian and vegan.
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