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.
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.
Recipe makes approximately 8 cups of sauce. Adjust recipe according to how many tomatoes you have. Often I will double or triple the batch.