Homemade Tomato Sauce Step By Step

As promised, here are the pics. Sorry they aren't so great- I used my little Kodak point & shoot. Didn't want to get my Nikon dirty :) Also, I tend to over-explain. Hey- I like to talk!

Step 1. Blanch & peel tomatoes

Bring a pot of water to a low boil and imerse tomatoes for 30 seconds.

I happen to have a handy dandy basket.

Immediately plunge into ice water. I use my kitchen sink.

Core the tomato, then the peel should slip right off.


Squeeze the juice & seeds out (save it if you want for a juice or stock) Notice I am using the other side of my sink, throwing the peels and cores and juice right into the disposal. Then I toos the tomatoes into a big pot right next to the sink. Think assembly line.

Step. 2 Add chopped veggies and cook

Sometimes I continue on and make the sauce but sometimes I stick them in the frige and finish the next day. I mean, I am sometimes doing 100lbs of tomatoes at a time, so after peeling- I need a break! Anywho, whenever you decide to continue, chop your other veggies. I of course, use my handy dandy KitchenAid food processor. I mince my stuff pretty fine. Especially the celery. It gives it great flavor, but who wants a big ol' chunck of celery in their spaghetti or salsa?

Onions and celery

A little tip on the green pepper. When you chop it fine, it will be very juicy and foamy- especially if they are fresh from the garden. You'll need to drain them for a bit and squeeze out some juice.

Another green pepper tip. I usually work up 10-12 peppers at a time. I use some for my sauce, but the rest I like to put in ziploc baggies and freeze for other uses. Freeze it flat so it's easy to break off a chunk and toss into salad or pot of chili or whatever.

It thaws quickly since it's minced.

Okay I dont have pics of the next step- dont know why. But you have chopped your veggies and your tomatoes and have it all in the pot(s). Add sugar, salt, garlic and parsley. Cook cook cook it. I like mine to reduce by a couple of inches in the pot. The longer you cook it, the thicker the sauce. When you have it like you want it:

Step 3: Can it!
Notice my set-up: Hot clean jars, wide funnel, glass measuring cup for pouring into jars, flaps sitting in pot of hot water. Also you can see how much my sauce reduced by looking at the lines on the inside of the pot. So, you ladle the hot sauce into the hot jars, then cover with lid and screw on the bands. Place on a heavy duty cookie sheet.

Step 4: Process

If you read my recipe you'll see how I do mine. Choose whatever method you like and feel comfortable with. Here I have my 8 jars in a 250 degree oven for 20 minutes.
Easy peasy lemon squeezy!