This recipe is perfect for ALL those garden tomatoes you don’t know what to do with! And that is exactly why this recipe comes to you now. A good friend of mine gave a me a bunch, as well as a girl from work. So I ate as many as I could, and kept some to continue to eat fresh. But the rest all went into this great sauce.
Today it was cold and rainy. I could have made this sauce in the slow cooker and saved myself some time. But the idea of standing near a warm, yummy pot of sauce for a while sounded actually pretty good. But, if you are looking to save some time. Just throw all the ingredients into the slow cooker and let it cook during the day, about 4 hours. Really the longer it simmers, the better the flavour, just make sure it doesn’t completely dry out.
This recipe is personally my favorite because it doesn’t involve any chopping or prep work! NONE! You literally throw your whole tomatoes straight into the pot and turn up the heat. A couple of quick crushes with a potato masher completely do all the work and split up your tomatoes so the juice comes out and allows for the sauce to cook up perfectly.
Some people are really particular about blanching tomatoes first to remove the skin and cutting out the green part where the stem connects to the tomato. But this is WAY too much work for me. And I have done it that way a couple of times, and my way a bunch more – and both taste equally great to me. So I am happy to continue living with my super easy way, doing no more work then I have to.
So starting off, its just about plopping all your washed tomatoes into your pot, and crushing them with a potato masher.
This allows for all the juices to come out, because you don’t want to add water. Fight the urge to add water! All it will mean if you do, is your juice will be too thin, and you will have to cook it even longer to allow for that to evaporate. No matter what kind of tomatoes I have used, there is always enough juice in them so you don’t need to add water.
After letting your tomatoes cook for a bit (10 minutes or so) I just puree it with an immersion blender (I own this one – click here) or mix it in a blender (I own this one – click here). You just want to blend it until until all your skins and seeds have been perfectly blended smooth.
Now that you have your perfectly smooth sauce, all that’s left is to add the spices. This recipe calls for baking soda. All the baking soda does is neutralize the acidity of the tomatoes. This is optional, but does enhance the flavour slightly. It’s a personal preference. It’s similar to the reason that some people add brown or white sugar to their sauce, it just helps curb some of the acidity taste. But baking soda is a great Paleo and Whole 30 ingredient, that adds no unnecessary sugar to meals, without any trade off for taste.
With all the spices and baking soda added in, all that is left is to let your sauce cook. Depending on how much time you have, this could be 20 minutes, or it could be hours. The longer you let it cook the more melded all the flavors becomes and the thicker it will get. But really after 20 minutes you have a great sauce too.
Also a quick note, when I am making sauce that I intend to use later like this, I just keep it simple like this recipe. Then when I am ready to cook my dinner, depending on what I am making I can jazz it up.
If I am planning on making this into a pasta sauce to go over spaghetti squash or zoodles, I would fry up some more garlic and onion, maybe also carrot, celery and peppers (depending on what I have on hand) and add this all to the sauce.
But if instead I am using it in a soup, veggie lasagna or just need a super quick meal, I just use it as is.
Want to preserve it for later?
To keep for later, just freeze it in Ziploc bags or mason jars. I find it is really easy this way as I can just defrost it quick out on the counter or in a pot. Nothing tastes better then garden tomatoes! Beats grabbing a can of tomatoes from the cupboard any day!
Now for the recipe!
Yields 8 cups Sauce
30 minCook Time
30 minTotal Time
- 12-16 Medium Tomatoes
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 Bay Leaf
- 1/2 tsp Tumeric
- 1/2 tsp Celery Salt
- 1/2 tsp Oregano
- 1 tbsp Minced Dried Onion (or Onion Powder)
- 2 Tbsp Garlic Powder
- Wash and remove stems from all your tomatoes. Add to pot (do not add water)
- Mash all the tomatoes quickly with a potato masher
- Heat to a slow rolling boil or medium-high heat. Let cook 10 minutes
- Puree with immersion blender or in a blender.
- Add in all the spices
- Let cook, the longer the better. But at least 20 minutes.
- Serve over some zucchini noodles or spaghetti squash.
We have this great cheat sheet that outlines 9 Great Tasting Alternatives to Noodles and how to prep and cook them. Put this up on your fridge, and make dinner time easier!
Let me know how your dinner turned out in the comments below!!
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