Homemade Tomato Sauce

Making homemade tomato sauce is healthier for several reasons. Firstly, by preparing it yourself, you have complete control over the ingredients, allowing you to opt for fresh, organic tomatoes free from pesticides and chemicals. Store-bought sauces often contain added sugars, preservatives, and artificial flavors to extend shelf life and enhance taste, which can be detrimental to health when consumed frequently. By making your own sauce, you can ensure it’s free from these unwanted additives. Furthermore, fresh tomatoes are a rich source of essential vitamins, minerals, and antioxidants like lycopene, which can be more effectively preserved in a homemade sauce. Overall, choosing to make tomato sauce at home allows you to prioritize both flavor and nutrition.

  • Author: Kim Nicholson
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 6-8 1x



3 pounds medium on-the-vine tomatoes

2 tablespoons extra-virgin olive oil

⅓ cup finely minced shallot

3 large garlic cloves, finely minced

½ teaspoon sea salt

Freshly ground black pepper

¼ teaspoon dried oregano

¼ teaspoon red pepper flakes (optional)

Fresh basil one sprig


Slice the tomatoes in half and scoop out the seeds. Chop the tomatoes into quarters.
Heat the olive oil in a medium pot over low heat. Add the shallot, garlic, salt, and a few grinds of black pepper and cook for 3 minutes, stirring often.
Add the tomatoes, balsamic vinegar, oregano, red pepper flakes, and basil sprigs. Cover and simmer over low heat for 30 minutes, stirring occasionally. Using an immersion blender, blend until the desired consistency. Season to taste.


Store in refrigerator for up to two weeks.

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