Homemade Tomato Sauce

This is a great basic recipe! Easy to follow and easy to do as this was my first attempt to make homemade tomato sauce. I did make changes. I carmalized the onions and omitted the carrots and burgundy. Also, after the sauce had been cooking for two hours, I poured it into the blender to puree it; my kids hate vegetable chunks in their sauce, so I did this to disguise the other veggies! Sneaky, huh. Also, I added salt and used oregano, thyme, and parsley instead of a general Italian seasoning. Overall, this was a great recipe starter for a tasty sauce!

Very good recipe. Always looking for good tomatoe sauce recipes and found one in this one. Everyone enjoyed the spagetti and meatballs. One thing I recommend is to score the bottom of the tomatoes with an X as this makes it easier to peel.

It takes a lot of time but the result is well worth the wait. I made big batches and froze it for future use.

A great way to take advantage of the summer harvest! I've made 3 batches of this already and I've got another month of tomaote season left. I made this in the slow cooker and it was wonderful. Instead of Italian Seasoning I used fresh sage, oregano, thyme and rosemary...I just cut large branches of each herb and placed it on top of the crushed tomatoes. Before packaging I removed all the stems. This is definately a keeper!

I used Roma tomatoes so it was nice and thick without having to leave it uncovered the last 2 hours of cooking. However I did add 3/4tsp fresh thyme, 3/4tsp fresh oregano, 1tsp Lawry's seasoned salt and 1/2tsp fresh ground pepper. I pureed everything as other readers did. I used this sauce to make lasagna and with what was left I served as a side dish with Italian sausage. This is a good sauce to make if you are serving to people who do not like spicy, hot. For just my husband and I, I would also include a tsp of red pepper flakes. Thanks for a good basic recipe using fresh tomatoes!

This was very tasty except....don't forget to add salt (I used about 1 1/2 tsp.) and some sugar if it's too tangy (I used about 1 tsp)I also used the tomato paste to thicken it up a bit.

After going to a local event called the Tomato Festival, I was able to get 20 tomatoes for only $4.00. I always wanted to make tomato sauce from scratch. I doubled the recipe. I fried pepperoni in the beginning and used the grease to cook the onion and pepper. I managed to get away with not using any tomato paste after simmering it for over 8 hours to reduce it. I added a 1/2 cup of Romono cheese, and cooked the sauce with whole carrots and later removed them. I pureed the sauce then added 3 drops of red food coloring to bring back the bright red color. Excellent recipe with a great taste!

Absolutely delicious !!!!!! I used one red bell pepper instead of the green, only one carrot and no sugar at all. I substitute the wine for ½ cup of beef broth. As mentioned by other readers, I added more salt and double the seasonings and also added dried oregano, 1 dried red chille pepper and ½ teaspoon red pepper flacks. Two fantastic hints that helped me a lot: 1) Make an x at the bottom of the tomatoes before put them in the boiling water. It peeled so easily! 2) Blend everything after the first 2 hours. I included the celery to be added to the puree. My hint – Discard the bay leave and red dried chilli before you put it on the blender. I almost forgot! No more grocery tomato sauce for me. This is too good!

A very tasty recipe. If you wish add cooked ground beef, salt and pepper. A good recipe to freeze.

I didn't measure or count out my tomatoes, garlic, or onions as I had so much to use up from my garden. I also skipped direction one and just chopped the tomatoes (skin, seeds and all) put into a large pot and simmered everything for about 3 hours, then I put the tomatoe paste in and simmered some more. It reduced down about 1/4. I allowed it to cool for about 1/2 hour and then I put the sauce in the blender and pureed it. (you couldn't see the seeds and the skin stewed away and got pureed) It came out nice and thick. I did season it to taste. THX.

This is a truly great sauce that leaves much room for improvisation. I, of course, used it as a blueprint and ended up using 6 cloves of garlic, 1 whole onion, 1 red bell pepper, 10 roma tomatoes, olive oil, butter, red wine, a rib of celery, fat-free creamer, fresh basil, dried oregano, dried rosemary, dried sage, dried thyme, salt, pepper, a small can of tomato paste (made it dark red like in the picture!) and, at the end, a cup of fresh sliced mushrooms. I simmered for 3.5 hours and served over polenta and with roast chicken. DIVINE SAUCE! lots of room to play with ingredients and flavors, but a great base for anyone who needs a good tomato sauce starting point.

This recipe is great. I tried it w while ago, when trying to figure out ways to keep our grocery bill down. Since it dis not specify what type of tomatoes to use I have tried them all. I get the best results with Romas and my husband loves it. I cut the celery into small pieces with the onions, garlic and carrots, and don't use green peppers (we don't like them). I make huge batches of this and keep lots in the freezer. Add to cooked gr. beef or with meatballs and this is amazing. I had my family over for supper the other day and my mom asked where I bought the sauce in the lasanga. I was super proud to be able to tell them that I had made it from scratch:) Thank you MOLSON7 :)

wow! This is a great "base" sauce to spice up to your own likings. Once I tweaked this, it was amazing!! my changes are- -Omit butter, completely unnecessary -Omit carrots and celery all together -use all fresh herbs, thyme, oregano, parsley as opposed to italian seasoning. This is a fresh recipe, so go with the theme! -double the wine -add 3 tbsps of romano cheese -add 1/4 tspn red pepper flakes

This is a wonderful recipe. To make the removing of the tomato skins easier I cored them first and with a sharp knife I carved a small X on the bottom of the tomato. This makes the skin come off much easier.

I used this recipe to make my first batch of tomato sauce ever. It was a good base, but some of the comments were helpful for making adjustments. I suggest increasing the proportion of spices, omitting the fake, canned tomato paste, and simmering to thicken. I am really pleased with how it turned out!

I made this Sat. July28, 2012, i tweeked it a bit, used mushrooms and fresh oregano, lots of basil from my garden. It came out good, still cooking it though.

I just made my second batch of sauce using my crop of tomatoes. A 30 minute prep time is a little ambitious unless you are a super fast chopper! I chopped the onions, pepper, carrots and garlic first...had them "sweating" while I skinned the tomatoes. It took me about 60 minutes to get to the point where I could blend the tomatoes and combine all ingredients. With regard to salt: I didn't miss it at all with my first batch but I do with my second. I suspect the flavor of your tomatoes as they change over the season is the driver. I recommend “season to taste” but only just before serving. You never know how the flavors will mature. Also, I used sweet red pepper instead of green--my personal preference. I love the recipe and expect to get another batch into my freezer before the end of the season.

This sauce was great, but as others have noted, needed a few modifications. I left the seeds in because I wanted to retain as much of the tomato pulp and flavor as possible. At the two hour cooking point I added 1tsp of salt, 1/2tsp black pepper, a bunch of fresh thyme and rosemary, and some tomato bouillon powder to cut through the tartness. I also dropped in a whole dried chili pepper that I took out with the bay leaf when it was all done. The pepper really enhanced the flavor without adding too much heat. I did leave the pot uncovered at the two hour point which really helped to thicken up the sauce and left it nice and chunky, just the way I like it! Just make sure to stir frequently so nothing sticks to the bottom. The celery stalks fell apart toward the end of cooking so I'll chop them up next time because it still tasted great, and probably double the wine because I couldn't detect it at all (I just used some shiraz that I had at home, didn't want to buy burgundy just to use a little of it). With about 15-20 minutes left I added some leftover grilled squash and banana peppers just to warm them up, and served over angle hair pasta. A few sprinkles of parmesan cheese and grilled chicken breast made it an amazing meal! As a bonus, it was even better the next day!

I followed the recipe for the most part. I did add a red bell pepper and some chili flakes, for a little heat. Since I did not want to be tied to the stove, I put everything in my slow-cooker, set it on high for 8 hours and then blitzed everything in a food processor. And to make clean-up easier I used one of those slow-cooker liners. (Love those!) Yummy, yummy sauce! Will definitely make again! YUM!

This is pretty good. It has that "raw" taste that fresh spaghetti sauce has, so you could probably simmer as long as you wanted to get a different flavor. It also wasn't quite as thick as I wanted (I like a THICK sauce) so I added more tomato paste. You could also easily jack up the seasonings in this to get more italian flavor. But those are minor criticisms, really, as this sauce is robust and filling. It's also nice and chunky, which is easily adjusted if you prefer a smoother sauce. It was a nice sauce over cheese tortellini. I had a bunch of fresh tomatoes so I quadrupled the recipe and froze a good portion of it; this will be wonderful for later pasta dishes. Thanks for the recipe!

This is my staple sauce after two tomato seasons! I saute the carrots longer than usual so they break down more. I love all the veggies in this sauce. I freeze this for excellent sauce all winter long.

I found this recipe works best with roma tomatoes. They're meatier and have less seedy parts. 12 roma tomatoes made just enough to serve 5. I added Italian sausage, chopped mushrooms, chopped artichoke hearts, and seasongings galore (oregano, parsley, sage, basil, bay leaves, tried to keep it simple). Don't be shy with the salt, it brings out the flavors! The great thing about tomato sauce is you can add almost anything you want and it will be great. This recipe is a base, experiment with it and have fun. Oh, and scoring the tomatoes with an X helped a LOT with the peeling!

I agree with much of what was said and recommend adding the sugar, extra salt, extra tomato paste (I doubled it), garlic powder and a small amount of shredded parm. It did take around 45 minutes for the prep, but it was fun and the result is amazing. Oh - and DO NOT wear a white tee shirt while preparing :-)

great basic recipe. there def. needs to be clarificatino on the size/lbs of tomatoes. I used 20 med tomatoes, 1 pepper, 1 onion and 1 carrot, only because that's what i had on hand. I used salt, sugar and a pinch of cinnamon. It made 12 cups of sauce.

Not bad! The only thing that bothers me though is what exactly is 10 tomatoes?? 10 Romas definitely constitute a different amount of total tomato than, say, 10 Beefsteaks. Total poundage would be better IMHO. But alas…I used 12 Romas and it worked out. I did not puree any, but rather just coarsely chopped all tomatoes because I like a chunky sauce. I also added mushrooms since I had them and fresh rosemary, thyme, oregano and sage instead of dried Italian seasoning. I also chunked the carrots and removed them with the celery later. In the end, the sauce is good, but far more work than it is worth for one 28 oz jar of sauce. It took much more than just 30 minutes to do all the prep work, and I am pretty good at overlapping tasks. So I don’t know if I will do it again…maybe in a slow cooker.

Wonder rich sauce which I make in the summer and freeze to have in the winter. I puree some portions and make a chunkier sauce for other portions. Everyone who has tried this sauce has loved it. I do add oregano, thyme, and salt and pepper after the first two hours.

I was looking at a gorgeous box of tomatoes our friends brought from their garden thinking "what in the world an I going to do with all of these?". This recipe was the perfect solution! I added a little more carott, and some sugar to cut the acidity. Just a little red pepper flake and extra salt/pepper. A terrific recipe, thanks so much! I can't wait to have our friends for dinner and feed them their tomatoes! They will be thrilled, and so am I.

We had a great tomato crop this year & made sauce from scratch for the first time. This recipe was great. We used the crockpot to simmer for 4 hours. Cooked on the stove for 30min then transferred to the crockpot. Used 20 small to medium tomatoes. I also pureed all of the veggies for a smooth sauce. Used an open bottle of merlot for the wine, 1/8 cup dried basil instead of fresh. and as someone else suggested at the 2 hour mark added 1 tspn salt, 1/2 tspn pepper, oregano and thyme. We will be making this again. Thank you.

This was great! Very FRESH and healthy tasting. It definitely tasted "homemade." I put everything in the blender and pureed all of it before adding to the pot. It was somehow still slightly chunky at the end, but in a good way. I used 20 small size tomatoes of different kinds from the garden. It was a bit sweet for my taste, so at the 2 hour point I added about 1 1/2 tsp of salt, about 1/2 tsp of pepper, and a pinch of sugar to cut the acidity. I also added some dried oregano and tyme, and a bit of garlic powder to jazz it up a bit, but thats just my personal taste. It does REALLY need the salt though! It was still a bit sweet, but really good. Its even better the next day, so make it a day ahead if you can.

I found this recipe helpful as a starting guide only. I was shocked that the recipe does not call for any salt or pepper. I took 10 tomatos to mean 10 medium size tomatos and the recipe ratio was fine. I omitted the carrots and celery and doubled the onions, garlic, and green pepper. I added heaping handfuls of fresh basil, thyme, and oregano, and added salt and pepper to taste. It was a raving hit with everyone.

Great recipe. Easy to follow for a 1st timer like myself. I used 8 lb of tomatos. Left the butter out and also omitted the wine and tomato paste. I left the carrots and celery whole and simmered them until the end-then discarded them with the bay leaves(2). I added 1 tsp each of salt, thyme and oregano. The most important step is removing the seeds. I have already made this a 2nd time and plan to make again with the wine.

hmmmmm... this was not what i expected AT ALL.. i followed the recipe to a T.. except i substituted merlot. my hubby was not pleased w/this. he said it was too sweet & cinammon-y. he had to take over by adding practically every spice in the house, thinning it out w/ watter ( even though i insisted he used chicken stock) & smashing it w/ a bean/ potato masher. this was too thick, chuncky for pasta. it was like stewed tomatos texture. i will never make this again!

The recipe is great. It does require you to taste and adjust. Mainly because of the size and ripeness of the tomatoes. I had 8 plum and i followed the recipe exactly but pureed everything after 2 hours then added some honey and white sugar to sweeten it up then a bit of salt to bring out all the flavors. I also added additional paste for more color. A fine recipe. Thanks for posting.

This was my first attempt at making sauce from scratch. My father sent me a bunch of tomatoes from his garden. I followed recipe almost exactly, substituted beef broth for wine, ommitted carrots and added mushrooms. I am so happy, it turned out terrific, even my husband (who loved his Italian mother's homemade sauce) said it was very good.

Very good. I made the following changes: only added 1 tbsp tomato paste-- used merlot-- added 8 or so stems of thyme-- used 20 roma tomatoes-- cooked for 4 hours-- added 1 tsp seasoned salt-- after cutting up the tomatoes, I pureed them using a hand blender with the carrots, onions & bellpeppers-- after cooking and removing bay leaves (3), thyme stems and celery, I then used the hand blender again to make the sauce completely smooth-- My sauce was lighter in color than most of the pics here. Looks more like vodka sauce. Next time I may skip the carrots and bellpeppers.

This tomato sauce was generally a good recipe but I do have to agree with the other reviewers who said it was bland. I added more herbs as well as more wine and tomato paste. It was good but I will also try other tomato sauce recipes before making this one again.

Excellent recipe! It tastes like something you would have in an upscale Italian restaurant. I used tomatoes, bell peppers, carrots, and basil from our garden, and it was out of this world! I didn't simmer it for 4 hours, though. I can't see how you can do that and have anything left! I cooked it for 2 hours, one hour covered and the other hour uncovered. I also used only 3 garlic cloves and 1 stalk celery, and it still came out great. I may use the recommended amounts next time, though. I also added salt and pepper to taste.

I made this sauce today with the fresh tomatos from the garden. I added parmesan and romano cheese after the tomato paste was added. It thickend up quickly after that. My husband is not a big fan of chunky sauce so I put the sauce in the blender and blended it until smooth. It came out awesome!

I have never made home made tomato sauce before, and it was fun to try something new. My sauce turned out very nice with great flavor. I took the advise of other reviews and blended all the vegies together for a more flavorful sauce. The only thing I would do differently next time is not to blend the carrots, because it took away from the color of the red sauce, and I had to compensate by adding extra tomato paste to bring the color back. I used the sauce in a chicken parmesian and the whole family loved it..it had to be the sauce!

This sauce came out fantastic! I made some changes--didn't have any celery, bay leaf, or burgundy wine. I added a bit of balsamic vinegar to the sauce, as well as a spoonful of sugar. The carrots and peppers added not only color, but a great flavor. The result was well worth the time it took to peel, seed, and chop the tomatoes. I have enough tomatoes left to make another two pots of this sauce, and am looking forward to it! I have several containers of sauce in my freezer now, and am looking forward to adding to that, as well as sharing with family. Thanks!

Great recipe! I only cooked mine for 3 hours. I left out the carrots and celery for fear it would turn into a V8 sauce. I also added a 6 oz can of tomato puree.

This was so good! I did use 2 small cans of tomato paste and 2 small cans of tomato sauce and a pinch of cinnamon. My sister and husband said it was the best they ever had. It was definitely worth the work and I'll make it again.

Had some of my Grandmother's tomatoes to use and am so glad this was what I chose to make! Sauce turned out GREAT ... a little chunky, which is perfect for us. I'm planning to add some red pepper flakes and make an arrabiata style sauce.

This is a great sauce to use up all those extra tomatos from your garden! I added a wee bit of sugar to help with the acidity level. I have made it several times this summer. Big hit

i made sauce before but this was the best way

This came out well, nice texture and fresh taste. Needed seasoning though, kind of bland and a little bit tart.

This was a good tomato sauce. I would recommend however, if you don't have any fresh basil on hand, greatly increase the dried seasonings. I found it needed more to get flavor. I also added salt and pepper to the sauce to get it flavorful. I also want to emphasize how important it is to squeeze out the seeds becuase we did not and had a very watery sauce until it cooked for several additional hours.

I am just about done cooking this sauce from a bunch of free tomatoes we just received. I can say even now, before the sauce is completed, that it's AWESOME. I too don't like chunky vege's in my sauce, so I pureed them all. (I added roasted peppers also that I pureed).I had to add more seasoning 1/2 way through because it was a tad bland and I had to add sugar because it was too tart. For us, it looks and tastes like homemade sauce. I tripled the recipe to fit the amount of tomatoes I have and I will freeze.

I'm rather new in developing my cooking skills. This is my first time making a tomato sauce. At first, I was concerned that there was too much garlic and basil but however have learned that fresh basil is milder in taste and the garlic cooks down well to make a very good balance. I do think one should pay attention to the size of carrots selected. I was pleased with the results and would recomend this recipe, as is, to anyone.

My first time making homemade tomato sauce and I had fun doing it. The recipe didn't say what kind of tomatoes to use so I picked my favorite ones - roma tomatoes. I used 9 ripe roma tomatoes. I had fresh basil, chopped. In placed of Italian Seasoning I used a small amount of fresh sage, oregano, thyme and a tiny sprig of rosemary- all finely diced. I added the rest of the ingredients called for in the recipe and simmered, covered, for 2 hours. Towards the 2 hour mark I tasted it and thought it needed just a pinch of sugar to cut down on the amount of acidity and a little salt, to taste. I continued to simmer for a while more, uncovered until it thickened a little. Tasty, flavorful after simmering for a while. Next time I make this I will make it a point to cut down the veggies into really small pieces or better yet, grate it into the sauce.

I found the recipe to be a little unspecific....10 Tomatoes? I ended up using 14 good size Romas and still had to had a big can of tomatoe sauce, I would've liked to see a weight for the amount of tomatoes instead of a number. That being said, I followed the recipe, only adding in some extra squash from my garden and It was Great! I will be making this again. My family and my grandparents really enjoyed it.

Used fresh basil, oregano and thyme as well, left out wine, excellent flavor!

Great.

Made this twice now and think it's a pretty good recipe and a nice way to use up our garden's tomatoes! Very time intensive, but sauce is. I added a jalapeño pepper and some red pepper flakes the second time around.

Easy to make! Great Tasting! Also a good way to use up tomatos from my garden. I even made pizza sauce from it by adding more tomato paste and oregano.

Fantastic recipe!! I used home grown San Marzano tomatoes and I roasted the pepper for added flavor depth. Simple (albeit a bit time consuming) recipe. I highly recommend giving it a try!!

It only takes 10 seconds or so for tomatoes plunged in boiling water to remove the skins. Don't boil for one min. The ice water bath is recommended. I have been skinning tomatoes for years and 1 min. is way to long unless you want to cook them.

This is a nice sauce. I doubled it and added mushrooms as well as more olive oil. It does need the tomato paste and for a doubled recipes I used a regular size can of paste. It's very hearty and has a nice flavor! The picture makes it look far less chunky than it actually is. If you want a smooth sauce, you should def. puree or food process your veggies!

This recipe turned out to be a great use for my garden tomatoes. I followed the recipe, but I did puree the sauce after the 2 hour simmer time (as suggested in a previous review - thanks.) I froze the leftovers and it still tastes great after thawing. It was just what I was looking for!

turned out really good but i tripled the recipe and added lots of salt, garlic salt, extra Italian seasoning, a couple shakes of red pepper flakes and extra garlic. just be sure you DE-STRING THE CELERY!!! I didn't and keep finding celery strings in my sauce even after I took out all the celery and the bay leaves.

Made this with homegrown tomatoes (heirloom and big boy). It was bland, albeit a great tomato flavor. Added a couple cans of tomato paste as the tomatoes were really watery. Also added some salt and pepper.

I made this for dinner two nights ago. My family all thought it needed 'something' after it was done simmering. The solution was about a scant 1/8 of a cup of sugar to cut the acidy level. I used 20 Roma tomatoes, so no need for the addition of the tomato paste. Will use this recipe for canning the bumper crop of Romas!

The sauce tasted like carrots. I was pretty much like pouring V8 over spaghetti noodles. I followed the recipe to a T and it didnt turn out right. I had to cut it with store bought tomato sauce to make it better.

This is the best pasta sauce I have ever eaten. I used to buy canned sauce and add meat to it, however, after eating this I will continue making sauce from scratch. With all the filling vegetables there is no need for meat, poultry, fish etc.

My 19 year old son made this with garden fresh basil,onions, and some tomato but supplemented with paste and 1 can chopped tomato as we did not have enough fresh,instead of burgundy added a cabernet shiraz blend. Did not add bell pepper but minced onion tops. Did not simmer 2 hours only 10 minutes.Sauce was so excellent I had to leave this review. No salt was necessary.

This was tasty, and I accidentally chopped up and put in the celery instead of the whole stalks -- still good. I used my bounty of fresh tomatoes from my tomato plants, froze in batches and look forward to this fresh tasting tomato sauce with pasta this winter! Also added salt to taste at the first 2-hour mark. Very necessary.

very rich and tasty. I agree with others that the size of your tomato matters. Also it is pretty chunky next time I will puree all tomatoes. I added salt and pepper and finely chopped my carrots I omitted the celery since I didn't have any on hand

Great flavor! But its going to look "chunkier" than the picture. Next time, I will puree the sauce at the two hour mark for a smoother appearance.

I tried this tonight and everyone LOVED it!! Absolutely worth the effort that goes into it!! I don't think I am going to be able to feed my family store bought sauce ever again!

This was my first attempt at making tomato sauce, but it seemed like a good use for our overabundance of regular tomatoes this year after we'd shared several pails. Since we didn't have Roma tomatoes, I gave each tomato an extra squeeze to remove extra juice before tossing them in the food processor. The sauce was tasty, but tasted a little too much like plain tomatoes and I was looking for more of a spaghetti sauce. I added several diced mushrooms, 2 teaspoons of sea salt, a tablespoon of sugar, and several shakes of oregano. It was delicious, and I froze several bags from the tripled recipe to enjoy this winter.

I made this sauce today and it is absolutely fabulous. I had about 20 tomatoes of various types (pureed all), used 7 cloves of Garlic about 6 baby carrots and the whole can of tomato paste. The other amounts stayed the same. I also added salt to taste! Since its summer time and i rather go golfing then stand in front of a stove, I put everything in my crockpot on high for 4 hrs and then switched to low for another 4hrs. I will make this alot and freeze it. It tastes like summer. Thanks for a great and easy recipe!

I do have a large crop of tomatoes and I make a Pomarola, which is same as the recipe, I scald the tomatoes, peel, cut up in chunks and put them in a large container with the juice then I remove the chunky tomatoes with a slotted spoon, drain the liquid in a colander ( Save the juice )and remove the seeds. Do this two or three times. chop the celery, green peppers, carrots and onions, since I make about 16 quarfs at the time I saute the veggies in batches, while I saute the veggies the tomatoes are on the fire to a boil and I add the sauted veggies as they cook. Bring to a boil and cook for about one- two hours, then I take an immersion blender and puree the whole batch Add spices such as basel Italian seasoning salt pepper sugar red wine and pepper flakes and I also add a couple of 15 OZ Pastorelli pizza sauce. The pizza sauce will add same zest and brighten up the sauce. I freeze it in Freezer bags 2, 1/2 cups is enough for one pound of pasta. When ready to use I cook some Italian sausage and 93% lean ground beef for sauce with meat.

I quadrupled this recipe using home-canned tomato puree. I left out the celery and used dried basil, oregano, thyme, marjoram, and crushed rosemary instead of the Italian seasoning. I simmered, covered, for 2 hours and then removed the lid and simmered another hour and it was extremely thick. I added a little sugar to cut the tartness toward the end. Delicious! This will be my go-to sauce from now on. Thanks for the great recipe!

This recipe is good. Next time I make it I will use a red pepper/capsicum as I prefer the taste to the green and I will dice the vegetables much smaller...maybe even grate them. I added 1 teaspoon of salt and 1/2 a teaspoon of sugar at the end of the cooking time.

this sauce is awesome!

Excellent

The sauce came out fine but it was too bland for my taste. I added about double the spices but it still seemed to be missing something.

This is a great recipe. I thought that it needed just a little bit more flavor, however. I added 1 T. of sugar, 1 t. of salt, 1 t. oregano, and 1 t. of fennel seed. Thank you for sharing your recipe!

The only part of this recipe I really followed was boiling and peeling the tomatoes. I wanted a recipe that didn't use canned tomatoes but fresh instead! So easy and great. I added my own spices (crushed red pepper, black pepper, sugar, basil, salt, oregano, etc). I also made it into a vodka sauce. Great easy recipe!!

This recipe is perfect for those who want their sauce completely from scratch (tomatos and all). I followed others advice and allowed it to cook the last two hours uncovered. My sauce was perfectly thick. I highly reccommend you add fennel to the recipe, as it adds a whole new, tastey dimension to the sauce. Also, I added additional seasonings at the first two hour mark. This sauce is great alone or makes a great sauce for chix/eggplant parm and other Italian dishes requiring red sauce. Oh, one other thing: I pureed the whole sauce together before cooking because I don't like chunky.

I particularly liked the omission of salt. Cooking for someone on a no or low salt diet is difficult, and having this fine recipe as a base for so many good things is wonderful.

I see you use basil. I have sweet basil that I actually grow and use. But I am a male trying to cook good. Your recipe looks kinda country or like mom made.

Great recipe for my first homemade sauce. I made two small changes. First, I omitted the italian seasoning and replaced it with 1/2 tsp dried oregano, dried thyme and dried parsley. Second, at the two hour mark I pureed it for smoothness and thickness carefully removing and replacing the bay leaf and celery stalks.. The sauce is thick and succulent.

This "from scratch" tomato sauce recipe is awesome! My husband raved about it. I followed it exactly, adding my grandmother's meatball recipe to the sauce and let it simmer for four hours. This will become part of my final recipe collection to be made again and again. Can't wait for next summer's tomato crop!

This turned out pretty good and for the most part was pretty easy! I did make some changes to my version however. We didn't have any wine so instead I used beef broth. I also added a couple of pinches of crushed red pepper flakes to give it a little bit more flavor. It didn't make it spicy at all just gave it a little more flavor. Over all I'm very happy with the way it turned out and will probably make it again.

My family loved this sauce!! It was alot to do because I had over 200 tomatoes. thanks for the scale to convert the recipe.

YUM!! I left the peppers and onions as larger chunks instead of sending them through the food processor. The consistency and flavor are great! We used home-grown tomatoes and it tastes so fresh :). I will definitely make this again and again!

I followed the basic recipe but added salt and sugar to taste. I also added a dash of baking soda to cut acidity. I used a red bell pepper, which I roasted on my stove burner, peeled off the skin and then chopped and added to the tomato mixture. I caramelized the onion while sauteing the carrots. When everything cooked down, I tossed out the bay leaf and celery (but not the celery leaves). I pureed everything once again, using my immersion blender. I was very happy with the intensified flavors. I am going to use it over spaghetti squash!

I used fresh tomatoes and basil from the garden and red cooking wine in my version. I did let it thicken as I was making sloppy joes for my husband. Very tasty. Very simple.

pretty good. used half the tomatoes and half of everything else, omitted carrot because I didn't have any and still turned out pretty good

I have never made tomato sauce from scratch. I doubled the ingredients as my tomatoes were quite small. I made it per the recipe, but then added a 6 oz can of tomato paste, a little sea salt, sauteed ground beef and used an immersion blender to blend it all together. Definitely a keeper! :D

Really great

I omitted the wine, celery, carrots, and bell pepper. I wanted a plain tomato sauce, and this recipe served as a good base. I added much more garlic & used my homegrown heirloom tomatoes. The process was fairly easy and the recipe easy to follow. I also omitted the butter and used only EVOO. I did not add chunks, as I like my sauce thin. I let this cook covered for two hours, adding in thyme, italian seasoning, bay leaves, oregano, extra salt & pepper. Then I added 1 small can of tomato sauce and let cook for another hour uncovered. Added another can tomatoe sauce, some more pepper & fresh oregano then let cook on low for another hour and a half. This came out great. I made a triple batch and was able to freeze quite a bit. The whole family was impressed, even both of my kids. I have definitely added this recipe to my book & it will remain there! Thanks so much for sharing.

This was a great recipe. Very hearty and used all of those plum tomatoes I had in the garden. Froze very well also.

I used the basic recipe used 16 various types of tomatoes, 8 big cloves of garlic fresh herbs plus two fresh Jalapenos,BAM! our family loves a little blast to there sauce! What a Great way to use up the tomatoes when there coming to fast for salads and such... As for the time it takes the rewards of not buying premade sauce is Well worth it! Enjoy

I had some "less than wonderful" tomatoes from my garden that needed to be used up so decided to try this. My sauce looked nothing like the picture! Even after running through the blender it was still a little chunky and was orange rather than red, but it really did taste good! I combined it with my Italian neighbors meatballs and let them simmer for a couple of hours. It actually got too thick so I had to thin it a little bit. Really a good sauce but I won't do it often. It was pretty labor-intensive.

Good, a little tart, but that is to be expected with fresh tomatoes. A couple of teaspoons of sugar took care of that. I also added some ground meat to make it more hearty.

This was the first time I ever made tomato sauce from scratch. It came out very good. I did make a few changes - I omitted the carrots and celery and used red, yellow and green peppers. I added salt, black pepper, red pepper flakes and a dash more italian seasoning. I also made a bolognese with ground beef and veal. This made the sauce very thick, so I added a touch more red wine. Excellent recipe that I will definitely use again.

This recipe rules. This is my only go to pasta sauce recipe now. Like others I try adding other herbs to taste. Rosemary, thyme, pepper, etc. I use Roma tomatoes because I like a thicker sauce. I also double the recipe because after boiling it and reducing it it often yields very little compared to the amount of time it takes. Overall, a very good recipe!