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My "Lazy Sunday" Tomato Sauce

BY Kevin Lee Jacobs | September 14, 2010 14 Comments

Last updated on August 28th, 2012


RICHLY SCENTED WITH GARLIC AND BASIL, and perfectly suited for freezing, is my “Lazy Sunday” tomato sauce. You don’t need a culinary degree to make this brew. What you do need is time; for the sauce must be stirred every half-hour or so until the tomatoes boil down to a fairly thick consistency:

Lazy Sunday Tomato Sauce
Ingredients for about 4 quarts
One peck (10 pounds) beautifully ripened tomatoes
Olive Oil
Garlic (as much as you want; I use 8 cloves) minced
One bunch each fresh basil and flat-leaved parsley, minced

Blanching, Peeling, and Coring the Tomatoes – Bring 4 quarts of water to a boil in a big stainless or enameled pot. Meanwhile, rinse tomatoes in cold water. Cut an X in the bottom (bud end) of each fruit. Working in batches, drop 3 or 4 tomatoes into the boiling water for one minute, or until skin loosens. Then transfer with a slotted spoon to ice water for 30 seconds to cool. Peel off and discard skin (above). Use a paring knife to cut around and remove the hard core (stem). Quarter the tomatoes and place in a colander to drain excess liquid.

Making the Sauce — Pour a glug of olive oil in another large pot (this too must be stainless or enameled), set over low heat. Add minced garlic, and saute until tender but not browned. Then add tomatoes, raise the heat to high, and cover until a boil is reached.

Simmering – Uncover the pot; reduce heat to low, and stir the tomato-garlic mixture with a wooden spoon. Replace the cover, slightly ajar this time, to permit steam to escape. Every 30 minutes or so, give the tomatoes a stir.

Adding the Parsley and Basil – When, after several hours, your sauce has reached the thickness you prefer, stir in the minced parsley and basil. Then remove from heat, cover, and let cool to room temperature. Refrigerate overnight.

Freezing – The next morning, ladle the cold sauce into zip-lock bags or other air-tight containers. Freeze for up to one year.

Do try this sauce when you have the time. And, if you have your own saucy tomato-concoction, by all means speak up. I’d honestly love to hear about it.

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Related Posts:
Classic Tomato Pie
Slow-Roasted Cherry Tomatoes
How I Ripen Tomatoes Indoors

Sweet Autumn Clematis
Begonia Semperflorens

Comments

  1. 1

    Justin says

    September 14, 2010 at 10:26 pm

    Beulah, boil me some pasta! Sounds delicious, Kevin. I guess like all good cooking, it takes effort, and time. But there's nothing like REAL sauce from scratch.

  2. 2

    Yolanda says

    September 15, 2010 at 1:26 pm

    I make tomato sauce the same way as you, although I sometimes add shredded carrots (my mother's trick) for sweetness.

  3. 3

    Betsy says

    September 16, 2010 at 4:29 pm

    How long did you actually cook your sauce to get it thick? Do you ever add canned tomato paste to thicken it?

  4. 4

    carolpie says

    September 19, 2010 at 4:06 pm

    Oh yum! Thanks for the recipe. Looks delicious!

  5. 5

    Kevin Lee Jacobs says

    September 19, 2010 at 4:22 pm

    Betsy – I never add canned tomato paste to my homemade sauce. I find it thickens perfectly well in about 4 hours, depending upon how many tomatoes are used.

    carolpie – welcome. Glad you like the recipe! Hope to “see” you here often.

  6. 6

    h2e says

    September 7, 2011 at 9:15 pm

    I've tried a couple other tomato sauce recipes for freezing… so far, two thumbs down. I'm putting yours into Evernote for the next try. It's simpler–maybe that will mean better!! Thanks.

  7. 7

    Joann says

    October 31, 2011 at 12:37 pm

    Great sauce…..I add a little hot pepper to mine and yum!! so good!

  8. 8

    Kevin Lee Jacobs says

    October 31, 2011 at 1:07 pm

    h2e – Do try the sauce. It freezes beautifully!

    Joann – Glad you like the sauce, and thought to tell me. Adding a little hot pepper was a great idea.

  9. 9

    mary says

    March 25, 2012 at 7:58 pm

    do you seed your tomatos if so how?

  10. 10

    Carrie d. says

    April 16, 2012 at 8:03 am

    Pinned this to try this year with my tomatoes grown with your “Joan Crawford-Approved Tomato Trellis”. Thank you for all your great ideas:-)

  11. 11

    Foul Woman with a few goats says

    August 28, 2012 at 9:58 am

    I am going to give this a try. Do you think it will can? Have you? I’m relativly new at the whole putting up food process.

  12. 12

    Cheryl says

    September 2, 2012 at 11:10 am

    The recipe sounds delicious and I will make it today! I would prefer tomato sauce without seeds. At what point would I seed the tomatoes?

  13. 13

    Heather says

    September 2, 2012 at 11:30 am

    Having so many tomatoes right now, I love all your suggestions. I will probably go ahead and can mine, as well, since my freezer is usually full of other items. Since we like wine in the sauce for added flavor, Kevin, would you recommend adding it to the cooking process or not until I go to use the sauce. I’ve never really considered using it before I canned, but thought you might have some thoughts on that.

  14. 14

    Kevin Lee Jacobs says

    September 3, 2012 at 8:31 am

    Foul Woman with a few goats – Yes, this sauce may be canned. Be sure to pressure-can, for safety reasons.

    Cheryl – You can seed the tomatoes before adding them to the sauce, or you can run the finished sauce through a food mill to remove seeds.

    Hi Heather – I’d add red wine during the cooking process. Then I’d pressure-can the sauce.

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