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.
Christine S Detrick says
A great recipe that I’ve made 3 times. I only added more garlic . Thank you for this quick and easy recipe!
Anna says
I have made 4 batches of this sauce with my garden tomatoes. Each time freezing half and using half fresh. Adding tomato paste and half and half to thicken as desired, and adding onion and green pepper as well when I made lasagna. This recipe is the perfect base for whatever you might want to do with tomato sauce, and I love that it takes no time at all. Definitely shared this with all my people!
lynnette schmersahl says
Can these recipe be canned and preserved on a shelf
Pamela Reed says
Yes, it can be! Add lemon juice (1 tablespoon per pint or 2 tablespoons per quart) or 1/2 teaspoon citric acid per quart, but I recommend using lemon juice for the best flavor. Process pint jars for 35 minutes and quart jars for 40 minutes. Let the jars cool overnight, then store in a cool, dark place like a pantry or kitchen cabinet. Hope this helps!
Ron Bacon says
several people have asked(and now myself) you about water canning instructions but you have not replied. It would be niced to get a reply
Pamela Reed says
Absolutely and sorry for the delay – I’m just one person running this show! 🙂 Just add 1 tablespoon of bottled lemon juice per pint (2 tablespoons per quart), or 1/2 teaspoon citric acid per quart. I suggest lemon juice for the best taste. Process pints for 35 minutes and quarts for 40 minutes, then let them sit overnight to cool. Store sealed jars in a dark pantry or cabinet.
Susan says
Do you strain it remove the pesky seeds?
Pamela Reed says
Nope, I don’t strain out the seeds, the sauce blends into a really smooth texture. Hope this helps!
Alice says
absolutely fantastic – I’ve tried many tomatoes sauce recipes with the abundant garden harvest and most are frothy full of peel bits – but this! This is creamy, silky, and flavorful. Thank you!
Lindsey says
This is my first year making sauce with romas, and this recipe is definitely easy and delicious! I also like that it’s customizable based upon our taste (adding in basil, Italian seasoning, more garlic, etc.) I’ve made this recipe twice, and each time, it has yielded me two large jars of sauce. Thank you for sharing this!
Sue says
Did you blanch and take skin off romas first
Pamela Reed says
You don’t need to blanch or peel your tomatoes for this tomato sauce!
Randy Wallace says
Can this be (safely) water canned? Looks delicious!
Ida says
How much water do i use to boil the tomatoes?
Pamela Reed says
You don’t add water, the tomato juices themselves are enough.
Debbie Hadrick says
Absolutly perfect, so simple. I added a package of Lawry’s spaghetti sauce dry package mix. I canned mine. Enough for the winter
Lydia says
A nice quick recipe and so fresh! I chose to use the food mill. This is great for a substitute for canned San Marzano tomatoes. Stays a long time in the fridge and freezing will make this last even longer. Thank you!
Brittany says
Can I get the psi and time for canning in a pressure canner? Thanks
Rick Trimble says
I use 15 psi for 30 minutes
Beth says
Excited to try! Are there any canning directions as well?
Brenda says
I love this recipe!! So easy I’ve made it twice this season. Lots of tomatoes
Thanks for sharing
Katrina says
This recipe is a keeper. Thank you 😊
Pamela Reed says
So happy to hear you liked the tomato sauce! Thanks for stopping by Katrina!
Paula says
This is SO easy and delicious!! I didn’t change a thing in your recipe!! Thanks for sharing!!
Penny says
Did I miss something? Where are the directions for canning?
Joi says
I LOVE this recipe. I added onion & celery & Italian seasoning. My process was I siphoned off 2 cups of tom juice per batch with my canner/juicer, then pulverized the pulp in my VitaMix, then added the salt, pepper & olive oil, then simmered. I found that adding the O.O. right at the start of simmering created less tendency to stick.
Awesome recipe! It was a joy to hear the pint can lids do their seal pop111111
Nancy says
I’ve seen lots of people asking if you are able to can this sauce. I’d love to do this and our Roma tomatoes are ready right now! Can you answer please?
Adina says
Simple and simply delicious! Thanks for sharing!
Pamela Reed says
So happy you liked it, thanks for stopping by Adina! 🙂
Donatella Bennett says
Can you emulsify the tomatoes before you cook them?
Pamela Reed says
There’s no need to do that since you’re going to blend them later in the recipe.
JC-n-KC says
I pulsed the tomatoes in my food processor first. I don’t have an immersion blender, and wanted to eliminate the handling of hot liquids.
Ashlee says
Love how easy this is! Can’t wait to try it. How do you process for canning? Water bath for 20 mins? Add lemon juice? Salt?
Rick Trimble says
I use 15 psi for 30 minutes