Recipe Swap: Tomato Sauce

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!


Recipe Swap: Tomato Sauce

Tomato sauce made with fresh tomatoes and herbs.

  • Author: NicholeL
  • 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
  • 12 tbsp sugar
  • 1/4 cup fresh oregano, chopped


  1. Preheat the oven 325 degrees. Line two large baking sheet with foil, parchment or silpats.
  2. 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.
  3. 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.
  4. Spread out over the prepared  baking sheets, makes sure all of the tomatoes are cut side up.
  5. Bake for 30 minutes, rotate pans and bake for another 30 minutes.
  6. Increase the temperature to 400 degree and bake an additional 30 minutes.
  7. Process mixture through a food mill to remove any seeds and skins.
  8. Divide into batches and transfer to a blender, blending until just mixed but still has texture.
  9. Transfer all blended tomatoes to a dutch oven over medium high heat.
  10. Add the red wine, sugar and oregano. Stir occasionally until boiling.
  11. 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.

Slighted Adapted from: Mrs. Regueiro’s Plate, adapted from Alton Brown

Keywords: tomato sauce, fresh herbs, fresh tomatoes

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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.


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