How to Make Easy Homemade Tomato Sauce

by Bryce Lankey

The perfect way to use your homegrown Roma tomatoes. Serve It with spaghetti, garlic bread, pizza or your favorite pasta dish.


  • 10 Ripe Roma tomatoes, peeled
  • 2 Tablespoons Olive oil
  • 2 Tablespoons Butter
  • 1 Onion, chopped
  • 2 Carrots, chopped
  • 4 Cloves garlic, minced
  • ¼ Cups Fresh basil, chopped
  • ¼ Teaspoons Italian seasoning
  • 1 Teaspoon Bay leaf
  • 2 Celery stalks
  • 2 Tablespoons Tomato paste
  • Salt and pepper, to taste
  • Instructions

    Step 1

    I have at least 100 tomatoes to cook up, so there will be a lot of sauce in these pictures, but the supplies I gave you will serve 6.

    Step 2

    Beautiful Roma tomatoes. Boil the tomatoes until the skin starts to peel, let them cool or dunk them in cold water, then peel the skin off and squeeze out the seeds.

    Step 3

    At this point, if you like your sauce to be smooth, blend your tomatoes (I had to do this in batches), or you can leave it chunky.

    Step 4

    Pour your tomatoes into a large pot or Dutch oven, cooking over medium heat.

    Step 5

    Stir in your basil.

    Step 6

    And your Italian seasoning.

    Step 7

    Sauté your onion, carrots, and garlic until soft, about 5 minutes.

    Step 8

    Add them to the tomato sauce.

    Step 9

    Then add in the celery and bay leaves.

    Step 10

    Bring to a boil, then reduce heat to low, cover and simmer two hours.

    Step 11

    After two hours, stir in the tomato paste and any salt and pepper you would like to add. Just make sure your tasting as you go.

    Step 12

    Cover and let simmer another two hours.

    Step 13

    Remove the bay leaves and the celery.

    Step 14

    Isn't it beautiful? Serve right away or you can keep it for up to three days in the refrigerator and up to 6 months in the freezer. Enjoy!