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Homemade Tomato Sauce

This simple homemade tomato sauce is made with fresh tomatoes, slowly cooked with onion, green pepper, basil, garlic, and red wine until rich and flavorful. It tastes so much better than store-bought sauce!
Print Recipe
Prep Time 30 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 40 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 331.1 kcal

Equipment

  • 1 Large Pot For boiling tomatoes and simmering sauce
  • 1 Large Bowl For ice bath
  • 1 Slotted Spoon
  • 1 Blender or Food Processor For pureeing tomatoes
  • 1 Chef's Knife and Cutting Board

Ingredients
  

Main

  • 10 ripe tomatoes
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 small carrots chopped
  • 1 onion chopped
  • 1 small green bell pepper chopped
  • 4 cloves garlic minced
  • ¼ cup Burgundy red wine
  • ¼ cup chopped fresh basil
  • ¼ teaspoon Italian seasoning
  • 2 sticks celery
  • 1 bay leaf
  • 2 tablespoons tomato paste

Instructions
 

  • Gather the ingredients. AllRecipes / Ana Cadena
  • Bring a large pot of water to a boil. Prepare a large bowl of ice water. AllRecipes / Ana Cadena
  • Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute. AllRecipes / Ana Cadena
  • Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle. AllRecipes / Ana Cadena
  • Remove peels, squeeze out seeds and chop 8 tomatoes. AllRecipes / Ana Cadena
  • Puree tomatoes in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside. AllRecipes / Ana Cadena
  • Heat butter and oil in a large pot or Dutch oven over medium heat. Add carrots, onion, bell pepper, and garlic; cook and stir until onion softens, about 5 minutes. AllRecipes / Ana Cadena
  • Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours. AllRecipes / Ana Cadena
  • Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve. AllRecipes / Ana Cadena

Notes

Achieving a truly great homemade tomato sauce starts with quality ingredients. Opt for ripe, seasonal tomatoes like Roma or San Marzano for optimal flavor and lower moisture content. The blanching and ice bath step is crucial for easy peeling and contributes to a smoother sauce texture. The long, slow simmer is not merely a suggestion; it's essential for developing the deep, complex flavors. Stir occasionally to prevent sticking and scorching, especially during the latter stages of simmering. The addition of red wine introduces valuable acidity and depth, while the celery and bay leaf are aromatics meant for infusing and then removing, leaving behind their subtle essence. Adjust seasoning at the end to taste. This sauce freezes exceptionally well for future use.