Homemade Tomato Sauce

I typically cook by following the rules of the School of Lazy. I love minimal steps and one-pot meals.

That’s why I’ve never blanched a vegetable in my life. It seemed to require too much precision: chopping and scoring, boiling for just the right amount of time, having an ice bath at the ready.

Then I wanted to make my own tomato sauce, but the idea of having slimy skins in there was a complete turnoff.

So I blanched. And you know what? It wasn’t difficult at all, and only took a few minutes of extra time.

It was worth the effort, because this was the best tomato sauce I’ve ever had. It was so tangy, thick and flavourful. The fresh tomatoes I bought at the farmers market definitely put this sauce over the top – I highly recommend you use the best tomatoes that you can find in your area.

You can certainly toss in more flavours  – garlic, onion, basil and the like – but I found this simple sauce didn’t need any adornment.

Have you ever made tomato sauce from scratch?

Homemade Tomato Sauce
Prep time
Cook time
Total time
gluten-free, dairy-free, vegan, soy-free, egg-free, five ingredients or less
Recipe type: Sauce
Serves: 4
  • 2 pounds Roma tomatoes
  • ¼ tsp salt
  • optional add-ins: garlic, onion, basil, bay leaves, cayenne, etc.
  1. Bring a large pot of water to a boil. While you're waiting, score a small 'X' in the bottom of each tomato.
  2. Add the tomatoes to the boiling water and cook for one minute. Drain the tomatoes in a colander, then rinse really well with cold water, or put them in an ice bath (that's what I did).
  3. When the tomatoes have cooled, slip off the skins. They should come off easily. Chop the peeled tomatoes up and add them back into the pot with the salt and any add-ins you're using.
  4. Simmer over low heat for 1-2 hours, until they have reduced to the thickness you like in a sauce.
  5. If you'd like, you can strain the seeds or blend the sauce to make it even smoother.


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7 Responses to Homemade Tomato Sauce

  1. Katie October 29, 2012 at 2:34 pm #

    This sounds wonderful! I usually avoid blanching veggies as well, but I really want to make my own sauce. I do have one question: have you tried freezing this?

    • Sondi Bruner October 29, 2012 at 4:14 pm #

      I froze some of the leftovers last week, but I haven’t defrosted them yet. Will let you know once I try it thawed!

      • Katie October 29, 2012 at 4:33 pm #


        • Sondi Bruner October 31, 2012 at 8:55 pm #

          Defrosted the leftovers tonight…delicious!

  2. vinicooksveg October 29, 2012 at 8:14 pm #

    Wow. Tomato sauce looks so good. Loved the recipe!

  3. Nathan July 6, 2014 at 12:15 pm #

    Was I supposed to leave the lid off while it simmered? My sauce looks super watery :/

    • Sondi July 6, 2014 at 5:52 pm #

      I like to keep my tomato sauces covered, so it doesn’t spit up out of the pot and spatter everywhere. If yours is watery, you could definitely simmmer it uncovered and let it reduce further.