When I was given this recipe for the Recipe Swap I was really excited. I’ve always wanted to make my own tomato sauce but hesitated a bit due to the amount of tomatoes I’d need. I ended up getting this recipe the day that two of my co-workers who grow their own tomatoes brought about 30 tomatoes into work. It couldn’t have been better timing!Print
Recipe Swap: Tomato Sauce
Tomato sauce made with fresh tomatoes and herbs.
- Prep Time: 30
- Cook Time: 90
- Total Time: 120 minutes
- Yield: 7 cups 1x
- Category: Sauce
- Method: Baking
- Cuisine: American
- 14 ripe tomatoes
- 1 sweet onion, quartered
- 1 red onion, quartered
- 6 cloves garlic, smashed
- 1/4 cup olice oil
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp fresh rosemary, chopped
- 1 1/2 cups red wine
- 1–2 tbsp sugar
- 1/4 cup fresh oregano, chopped
- Preheat the oven 325 degrees. Line two large baking sheet with foil, parchment or silpats.
- Slice off the tops of the tomatoes and cut off any hard portions, removing as many seeds as you can. Quarter the remainder of the tomato and place into a large bowl.
- Repeat with remaining tomatoes and once all are in bowls, add both onions, garlic, rosemary, salt and pepper. Drizzle the olive oil on top and toss well to coat.
- Spread out over the prepared baking sheets, makes sure all of the tomatoes are cut side up.
- Bake for 30 minutes, rotate pans and bake for another 30 minutes.
- Increase the temperature to 400 degree and bake an additional 30 minutes.
- Process mixture through a food mill to remove any seeds and skins.
- Divide into batches and transfer to a blender, blending until just mixed but still has texture.
- Transfer all blended tomatoes to a dutch oven over medium high heat.
- Add the red wine, sugar and oregano. Stir occasionally until boiling.
- Reduce the heat to low and cook for 5 minutes. Season with additional salt and pepper to taste.
If you do not have a food mill: press tomatoes through a sieve, removing as much of the skins and seeds as possible.
Keywords: tomato sauce, fresh herbs, fresh tomatoes
I had to make some adjustments to this recipe, first because of the tomatoes and second because I think Tom might strangle me if I come home with another kitchen gadget like a food mill. The grocery store was out of fresh basil and my oregano plant was starting to take over the balcony.
Make sure not to use a very dry red wine. I didn’t taste the one I used first and the sauce had a very bitter after taste, which led me to add the sugar.
Tom and I both really liked this sauce. I’m still waiting on the verdict from my coworkers, but I’m sure they’re going to like it too. As soon as I get a deep freezer (*hint, hint Tom*), I plan on making this sauce again and freezing what we can’t use in one meal.