tomato sauce


tomato sauce simmering
tomatoes in a pile tomato sauce

I made a great big batch of red sauce this week. It simmered all afternoon. Mostly tomatoes from my parents garden. Also a few from my garden and some from my Piccadilly Farm CSA distribution. I added to the sauce a couple grated summer squash, carrots, garlic and onions. It smells fantastic!

Tomato varieties are: Mortgage Lifter, Box Car Willy, Pink Beauty, New Girl, Big Beef, Oxheart Red, Giant Belgium, Cherokee Purple, and Brandywine. Also two fantastic varieties of plum tomatoes: San Marzano Gigante 3 and Opalka.

I’d like to get a photo of each variety separately. Maybe next week.

tomatoes on the vine 3

10 Comments. Leave new

  • I bet that tastes just wonderful!

  • Beautiful! I love cooking with fresh tomatoes, it is the only way =).

  • We have been getting soooo much tomatoes. Our neighbors have this worried look that we are going to unload another 20lbs of tomatoes on them. 🙂

    This is great. We have tried some salsa making but the sauce sounds delicious.

  • Absolutely lovely. I am still waiting for my bumper crop of Tomatoes 😉

  • Living in Michigan, zone 5, I've been seeing my tomatoes start to ripen over the last few weeks. Not enough to make any sauces yet. Usually, because I just have a hard time finding time, I blanch my tomatoes, peel them, and then freeze them to use later in salsa, sauces, chili….whatever.

    Great blog, really enjoy it!

  • That's a nice pan. You can get the gunk off the outside with oven cleaner if you're not adverse to using toxic chemicals. Just spray it outside and let it sit for an hour.

  • Hi Kathy,

    How did you remove the skins? Or did you cook the skins as well?


  • Can you share your sauce recipe? I have tons of tomatoes that need to be cooked up! Thanks!

  • My sauce recipe for this batch was:

    1. Boil water in a large sauce pan and add tomatoes about 5 at a time. Boil about 1 minutes until the skin peels easily.

    2. Cool tomatoes, then peel.

    3. Cut the tomatoes in half and squish out the seeds.

    4. Saute in a large (well-stained) sauce pan in olive oil: a couple chopped onions and a bunch of garlic cloves.

    5. Add peeled, seeded tomatoes to sauce pan. Add a couple grated summer squash and carrots too. Simmer gently for several hours or until its the thickness you like.

    6. Cool in the fridge overnight then package in baggies and freeze.

  • I love your blog! 😀 Keep it up! 😀


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