There’s something magical about homemade tomato sauce, especially when it brings the taste of summer into the coldest days of winter. This is my go-to recipe for preserving tomatoes, capturing their essence so it feels like they were just picked. It's simple, versatile, and lasts all winter long.
I start by preparing the tomatoes. First, I blanch them—just enough to loosen the skins. Then, I peel them and cut them into quarters. Everything goes into a large pot on low heat. I add a generous drizzle of olive oil, a teaspoon of sugar, and salt to taste. These simple ingredients bring out the natural sweetness of the tomatoes.
As the sauce cooks gently, the kitchen fills with a cozy aroma. I let it simmer for about an hour, stirring occasionally. Near the end, I use an immersion blender to give it a quick pulse. This step is entirely optional—you can leave it chunky if you prefer a more rustic texture.
Once it reaches the desired thickness, I carefully ladle the hot sauce into sterilized jars with new lids. To ensure it stays fresh for months, I place the jars in the oven at 100°C (212°F) for about 30 minutes. Afterward, I turn off the oven and let the jars cool overnight inside. The next morning, they’re ready to store—no fuss, no worries, just a pantry full of deliciousness that tastes like it was made yesterday.
This sauce is wonderfully versatile. Sometimes, I add a few cloves of minced garlic, fresh basil, or oregano to make a pizza-ready version. For other batches, I keep it plain—perfect for spreading on warm, crusty bread or as a base for hearty soups and stews. When it’s freezing outside, nothing beats a slice of homemade bread slathered with this sauce and a sprinkle of salt. It’s the simplest pleasure.
If you’re feeling adventurous, you can experiment with other herbs and spices. I’ve made versions with celery leaves and even a touch of chili flakes for some heat. And if you’re like me, you might want to try recreating the no-cook tomato preserve I made years ago but misplaced the recipe for. From what I recall, it involved pureed tomatoes, parsley, and garlic, all blended and jarred fresh. If anyone has a recipe like this, let me know!
For larger batches, you can go all-in with a big stockpot. My family loves tomato soup, so I sometimes use a 12-liter pot to prepare a big batch of tomato broth. After boiling it for about 30 minutes, I add two tablespoons of sugar, two tablespoons of salt, a green pepper, and a few celery leaves. The soup is ladled into bottles while still hot, sealed tightly, and left to cool naturally. It’s a comforting treat, ready to warm us up any day of the week.
Making your own tomato sauce isn’t just about the flavor—it’s about the joy of knowing you’ve captured a piece of summer to enjoy all year round. Whether you prefer it with herbs for pizza, plain for sandwiches, or spiced for soups, this recipe is a little jar of sunshine for the winter months. Give it a try, and you’ll never go back to store-bought.
