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Garden Tomato Sauce

Author: Michelle De La Cerda


  • 3 lbs Roma tomatoes
  • 3 ribs celery; roughly chopped
  • 1 large/2 medium onions; roughly chopped
  • 4 large garlic cloves; roughly chopped
  • 2 tbsp extra virgin olive oil
  • 2 1/2 tsp kosher salt; divided 1/1.5
  • 1 cup water
  • 2-6 oz cans tomato paste
  • 1/4 tsp sugar
  • 2 bay leaves
  • 1/2 tsp Italian seasoning
  • 1/2 tsp oregano
  • 1/4 cup parmesan cheese (optional)


Blanching Tomatoes

  1. Slice an X in the bottom of each tomato.
  2. Bring a pot of water to boil.
  3. Place the tomatoes in the pot and allow the water to return to a boil.
  4. Once the water has resumed boiling, cook tomatoes for 15-20 seconds.
  5. Remove each tomato and plunge into an ice bath.
  6. Once the tomatoes have cooled to touch, remove the skins and core.


  1. Heat olive oil over medium high heat in a large pot or French oven.
  2. Cook the onions, garlic, 1 tsp salt, and celery until soft; about 10 minutes
  3. Once the vegetables are soft, add the tomatoes and cook for an additional 5 minutes, breaking them up.
  4. Transfer the vegetables to a food processor and puree until smooth.
  5. Return to the sauce to the pot and add the herbs, remaining salt, water, and tomato paste.
  6. Bring to a boil and allow to boil for 5 minutes, stirring continuously.
  7. If using Parmesan cheese, stir it in until well blended.
  8. Reduce to low and simmer for an hour.
  9. Serve and Enjoy or portion out, allow to completely cool, and freeze for up to one month.