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Recipe Swap: Tomato Sauce

Tomato sauce made with fresh tomatoes and herbs.
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Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Sauce
Cuisine American
Servings 7 cups


  • 14 ripe tomatoes
  • 1 sweet onion quartered
  • 1 red onion quartered
  • 6 cloves garlic smashed
  • ¼ cup olice oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoon fresh rosemary chopped
  • 1 ½ cups red wine
  • 1-2 tablespoon sugar
  • ¼ 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.
Slighted Adapted from: Mrs. Regueiro's Plate, adapted from Alton Brown

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword fresh herbs, fresh tomatoes, tomato sauce
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