Honest Blog

Summer Recipe: Easy Breezy Tomato Sauce

Does your garden have you seeing nothing but red!? Put down the paring knife because we have found one of the easiest ways to save your tomatoes and enjoy their deliciousness year round! And no, it doesn’t involve canning 😉

Easy Breezy Tomato Sauce — no peeling or canning required!

  • 3 lbs tomatoes, cored (not necessary with cherry or other small sauce varieties)
  • 2 cloves garlic, minced finely
  • 1/2 teaspoon agave nectar (optional, if you like a sweet sauce)
  • 1 Tablespoons cold pressed olive oil
  • 1/2-1 teaspoon sea salt (to taste)

Throw the first four ingredients into your food processor or heavy duty blender, working in batches if necessary, and process until smooth. Pour sauce into a heavy-bottomed stock pot and simmer for one to three hours, stirring often, until reduced 25-50% (whatever is your desired thickness). I like my tomato sauce on the thicker side, so I cook it for 2-3 hours. For a thinner sauce 30 minutes could even be enough.

Once the sauce has reached the desired taste/consistency, add salt to taste.

Allow sauce to cool and freeze in 1/2 -1 cup portions (muffin tins or large ice cube trays work great for this!) and use year round as pizza sauce, add to soups & stews, or freeze in one-two large freezer bags for pasta sauce.

This recipes doubles/triples/quadruples very easily. So go crazy and enjoy!

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