Now is the time when the tomato plants are groaning under their load, and we have more tomatoes than we know what to do with.
Even in the years when I don’t garden, I usually know people who do and come August and September, they are passing off tomatoes wherever and whenever they can.
I will gladly accept them all, because I have this quick method for “preserving” them – no peeling or canning required.
Quick & Easy Homemade Tomato Sauce Recipe
- Wash your tomatoes & take off any stem. This works even with grape and cherry tomatoes!
- Halve or quarter larger tomatoes & dump them in a pot, filling the pot only halfway.
- Mash the tomatoes up a bit and turn the heat to medium. Bring the tomatoes to a simmer.
- Let the juices come out a bit, then stick your immersion blender in the pot and blend it all up until smooth. The immersion blender will make short work of the peels, and you won’t even know you left them unpeeled when you sample the final product.
- Let the pureed tomatoes simmer gently until they’ve reduced to the sauce consistency you desire. Taste and salt or season as desired.
- Cool, then freeze in containers, jars, or ziplock bags.
Intensify the flavor
If you have a little extra time and the patience for one more dirty dish, you can roast the tomatoes before you simmer & puree.
After washing them, just lay them out on a large rimmed baking sheet. Cut them in half if they are quite large, but it’s not absolutely necessary. They will leak liquid, even if uncut, so do make sure your pan can handle it.
Pop them in a 400-degree oven until the skins start getting toasty marks on them.
I like my tomato sauce thick, so I usually pour off the accumulated watery liquid before adding them to the pot to reduce further.