Thursday, August 11, 2011

Garden Tomato Sauce

The garden is full of tomatoes. The time has come to freeze tomatoes for tomato sauce. I have tried several recipes and this one adapted from Alton Brown is wonderful. The tomatoes are roasted, concentrating the flavor and adding a deepness to already awesome tomatoes.

Start with Roma tomatoes, halved and seeded. Sprinkle with olive oil, salt and pepper. Add onions, garlic, fresh oregano and fresh thyme.

Bake the tomatoes at 225 degrees for 1 and 1/2 hours. Make sure they are not cooking too quickly, if they are, turn the oven down a little.
After two hours, turn up the oven to 400 degrees and bake for another 30 minutes. 

Do you own a food mill? I use mine all the should find one. Take the tomatoes and put them through to food mill. 


Discard what is left in the food mill. 

Here is where I stop to freeze the tomato sauce. Placing the tomatoes in small Ziploc bags. Stack neatly in the freezer.

When you defrost the tomato sauce, place the sauce into a small sauce pan. Add white wine and bring to a boil. Cook for 5 to 10 minutes. Perfect. 

Garden Tomato Sauce

  • 20 Roma tomatoes, halved and seeded
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 cup finely diced onion
  • 2 teaspoons minced garlic
  • 1 tablespoon finely chopped oregano leaves
  • 1 tablespoon finely chopped thyme leaves
  • 1 cup white wine


  1. I bet that smells wonderful while it's cooking.

  2. I have never made homemade sauce. Your recipe makes me want to try. Since I do not have room for a garden though, I will have to go to the farm and buy some. Always a delightful outing in itself. Maybe next weekend:)


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