Simple Tomato Sauce

Published September 10, 2012 by jenmatteson

I love tomatoes.  I remember as a child, my mother introduced me to eating whole tomatoes with a little bit of sugar sprinkled on.  What an awesome treat, and not too unhealthy, depending on how much sugar I actually used.  I haven’t had a tomato that way in years, but recently it’s been on my mind with the bushels of tomatoes I’ve been receiving from my dad; he has two different kinds in his garden.  However, my dad doesn’t eat tomatoes, and my mom has been out-of-town for the last month.  So, in turn, Nate and I get deliveries of tomatoes every week.  More tomatoes than we could possibly eat casually.  Seriously, this is one week’s worth:

I had to take action before these beauties went to waste, so I decided to make enchiladasHow, you may ask, will this help me use up all of my tomatoes?  Well, I needed a tomato sauce to make a homemade enchilada sauce, and I’ve never made a tomato sauce from fresh tomatoes, only canned.  I figured there’s no time like the present to give it a whirl.  I didn’t follow any particular recipe, but based it off of my marinara sauce, without the canned tomatoes and wine.

It turned out great and was a perfect base for my enchilada sauce.  The tomato sauce was very simple and relatively quick.  Adjust seasonings as desired.  I’d love to try this on some pasta or spaghetti squash this fall!  It’s easily adaptable to add veggies and proteins.

Simple Tomato Sauce

Source: Pigzilla Original
Servings: Yields 2 cups


6 large tomatoes
4-6 cloves garlic, minced
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp red pepper flakes
1/2 tbsp dried rosemary
2 tsp sugar
1/4 cup water
salt and pepper


1. Roughly chop tomatoes and puree in food processor.

2. In a medium pot, heat olive oil over medium-low heat.  Add garlic and saute until fragrant, about 2 minutes.  Add tomato puree, oregano, basil, red pepper flakes, rosemary, sugar, and water.  Bring to a boil.  Cover and reduce heat.  Simmer for 35-34 minutes, until sauce thickens.  Add salt and pepper to taste.  Use immediately, store in airtight container and refrigerate for up to 1 week, or freeze for up to 6 months.

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