Roma Tomato Sauce recipe that requires no peeling or blanching! This is a easy creamy sauce that’s perfect for growing garden tomatoes! Serve on pasta, or use later by canning or freezing.
Homemade Roma Tomato Sauce
It’s August so you know what that means, right? Our tomato plants are giving us pounds of tomatoes to pick every day! Usually I collect the week’s tomatoes and spend hours in the kitchen on the weekend making sauces, like my favorite oven roasted cherry tomato sauce, diced tomatoes, and stewed tomatoes. And of course fresh tomato salsa – what would be a August be without salsa?
This year we grew lots of Roma tomatoes so I wanted to create a recipe that was 1) easy 2) delicious 3) let the roma tomato taste shine! Let me introduce you to Homemade Roma Tomato Sauce – I think it might become your new favorite (check out the comments!).
Fresh Tomato Sauce
Let’s talk about easy this homemade sauce is. I have amazing news for you. Are you ready?
First, you use fresh tomatoes.
Second… are you really ready for this?
You don’t need to blanch or peel your tomatoes for this tomato sauce! Seriously! High 5!
I really wanted to make a easy sauce. During the Summer, I want to limit my time spent stirring sauces over the hot stove and instead chase my little one around with water balloons. This sauce is simple and doesn’t require any fancy blanching or peeling techniques. We’re just going to use the tomatoes whole. Trust me on this one.
What type of tomatoes should I use for tomato sauce?
Quick answer to a commonly asked question. Do I need to use roma tomatoes? No, you can use any type of tomato you want. You might need to boil them for longer depending on their water content, but any type of tomato will work!
How to Make Tomato Sauce for Pasta
Cut up your tomatoes into about 1-2 inch pieces and add to a large pot. Sprinkle with salt and pepper. Depending on how many tomatoes I have, I will double or triple the batch to make it all at once.
Bring your tomatoes to a boil and watch how they will break down. You can see your tomatoes are already starting to turn into a sauce!
You can see how the peels of the tomatoes started coming off the tomatoes naturally due to the hot temperature. By the way, the tomatoes taste amazing already!
Now mince some garlic.
And measure out your olive oil. By the way, can I just say how good of a deal it is to buy olive oil in a bulk container if you use it often? Olive oil is a must have for our Summer vegetables! We save so much money buying it this way!
Add your olive oil to the pot and grab your immersion blender. It’s another must have item for Summer because it also makes the best tomato soup (recipe coming soon!)! If you don’t have a immersion blender you can transfer to a blender or food processor, but be careful because it’s very hot!
Now give it a few seconds of the immersion blender, and blend until your desired sauce thickness.
I like a sauce that’s slightly chunky but yet still smooth. Does that make sense? I don’t think so, but here’s what my sauce looks like!
PERFECT, right?
You can serve the sauce immediately (on some good pasta!) or store in the refrigerator for a few days. I always make at least one jar to store in the refrigerator to serve for dinner soon.
This sauce is so delicious! I love how the taste of the Roma Tomatoes really shines through!
How to Freeze Tomato Sauce
You can also freeze this tomato sauce to enjoy later — even months from now! I always keep several bags stocked in my freezer because I make big batches every summer. Homemade tomato sauce will stay fresh in the freezer for up to 6 months. There’s truly nothing better than pulling out a container of garden tomato sauce when it’s snowing in January!
This is now my official favorite tomato sauce to make with roma tomatoes! Now time to go pick some tomatoes and get making sauce!
Pin for later:
Roma Tomato Sauce
PrintIngredients
- 5 pounds tomatoes cut into 1-2 inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 clove garlic minced
- 1/4 cup olive oil
Instructions
- Add tomatoes to a large pot. Add salt and pepper and stir. Bring tomatoes to a boil over medium high heat. Boil for 20 minutes. The tomatoes will start to break down and more liquid will form.
- Add garlic and olive oil to the pot and stir. Use immersion blender on low and blend until desired sauce thickness.
- Serve immediately or store in the refrigerator to use in a few days.
- Alternatively you can freeze in freezer bags to use for later months.
Sydnei says
I have never in my life made sauce of any kind and this year after starting a garden this recipe seemed perfect! It is so easy!
I added 3 cloves of garlic, a can of tomato paste and I ended up straining out the skins ( I just didn’t care of the texture). It tastes phenomenal!!!!
Cindy Redden says
Can you can it
Jack says
I made the 5LB recipe the other day now i”m doing a 15LB batch to can 😀
AbLee says
Jack, when you say ‘can’ did you water bath them?
Deb says
This recipe turned out so good. I did add about 4 cloves of garlic & some fresh basil & oregano. This will absolutely be my go to sauce
Rosemary Kline says
Just made three batches of this sauce. Going to freeze some and give some to my daughters. It’s delicious and oh so easy ! Followed recipe and just added some oregano, crushed red pepper, rosemary and a can of tomato paste to thicken a bit. Thank you so much ! A definite keeper !
Tarant says
quick easy and delish
Kyle says
Do you add water to the pot when you boil the tomatoes?
Pamela Reed says
No you don’t, the tomatoes will provide all the liquid that you need! 🙂
Kyle says
Thank you! Also, do you leave the skin from the tomatoes in the sauce?
Brandon says
This is a great recipe! Inused 2 cloves instead of 1. May never buy store bought sauce again.
Daniel Owens says
Do you need an immersion blender? Using this recipe for my final project for culinary
Debbie Stout says
I don’t have to use lemon juice for the acid content with this recipe?
Pamela says
No, you don’t need lemon juice for this recipe.
Jay says
Would you need lemon juice or salt if you plan on caning this sauce? Haven’t made this yet but sounds yummy
Robin says
Great, easy recipe, except a single clove of garlic? Nooo. More.
Pamela says
Glad you liked the sauce! Add as much garlic as you want! 🙂
Lorraine says
What a great recipe – just made your sauce and it was so easy and fast – will freeze in Zip Lock Bags as you suggested – thank you so much
Mindy says
Can you can this recipe?
Rocco says
I grew Roma tomato’s , basil and oregano in my vegetable garden. I added the fresh herbs and a bay leaf to my sauce. It came out amazing! Thanks for the easy recipe.
Susie says
Can you can this recipe instead of freezing and how would you do it
Pamela says
Hey Susie, yes, we can this recipe! You can either pressure can or water bath can – however you prefer.
Heather says
So if I’m canning the sauce using a water bath how long so I cook? Please give me all the details!
Angela says
Hi Pamela .thanks so much for your prompt response as I ma making your delicious sauce as we speak. It is alright if the sauce sits out for a bit until cooled and should I cover it while doing so? Also, if I do put it in the refrigerator, should I wait a bit before doing so? Lastly, you had mentioned if you wanted the sauce to be thicker, you could add tomato paste. Do you use one small can or not that much? Thanks again!!!
Angela says
Question regarding this spaghetti sauce. What is the best way to cool it down before putting it into freezer bags. Do you put it into the refrigerator or just let it sit out at room temperature until it is cool enough to put into freeze bags.
Angela says
Question regarding this spaghetti sauce. What is the best way to cool it down before putting it into freezer bags. Do you put it into the refrigerator and just let it sit out at room temperature until it is cool enough to put freeze.
Pamela says
Hey Angela, you can do either. If I just don’t have the time to cool down and bag that day, I’ll put it in the fridge until the next day to do. Hope that helps! 🙂
Lyn Williams says
I would like to put the sauce in litter sealers Do I need to do a water bath
Holly says
This is amazing my family loves it. I just keep taste testing it!!
Brian m says
I found Roma tomatoes on sale and this recipe is exactly what I was hoping to find, I followed exactly and added a touch fresh basil after the blending step! It was soo good I will definitely repeat!!
Kara S says
Question: I like this recipe, but I would like to thicken it by cooking it for a longer time. How much longer can I cook it before it turns to paste?
Joy says
Just stumbled across this and I had loads of tomatoes that I picked this morning. Delicious – smooth like silk. I added lots more garlic and fresh basil. I could eat it with a spoon!!!
S. Deppen says
I am making this for the first time but don’t have a scale. About how many cups of cut up tomatoes do you think ONE round of this recipe is?
Lori Esau says
I love that you don’t have to peel them! I’m going to try my VitaMix. 😎
Do you have a spaghetti sauce recipe?
Pamela says
I have quite a few Lori, my favs are the roasted cherry tomato sauce and roma tomato sauce, here’s a link: (enjoy!!) https://brooklynfarmgirl.com/?s=tomato+sauce
Suzanne Newland says
Love this recipe, made it right after I saw it. My husband and son couldn’t believe how few ingredients were used said it is much better than store bought. Can’t wait to use it for personal pizzas.
Cyndi says
So easy to make and tastes AMAZING!! I’m kinda sensitive to spices, so I put in fresh rosemary in place of the garlic – so good!
Sharon Sanderson says
Hiw do you get rid of the tomato skin?
Liz. Nolan says
This turned out great. I will definitely be making it again and again. Love the fresh taste.
Ann says
How do I thicken the sauce.?
Pamela says
You could add tomato paste to thicken, or boil to reduce the liquid.
Elle says
You can thicken the sauce by cooking it down ala “reduction.” Use a wide skillet for this rather than a pot to allow for faster evaporation. As it reduces it will thicken and become saltier too.