The OLD-FASHIONED Way to Make Homemade Tomato Sauce From Fresh Tomatoes
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2026年08月08日
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I have promised you this one more times than I can count now, when we made that eggplant, and that creamy tomato pasta, and near every time tomato sauce came up, for it is the foundation under so much good cooking, and today I finally make good on it. We are going to make a proper tomato sauce from scratch, cooked down slow from ripe tomatoes, and I will show you not only how to make it but how to put it up so it keeps, a shelf or a freezer full of your own good sauce to see you through the year.
This is one of the great old thrifts of the garden, kin to the ketchup and the jam and the applesauce and the kraut I have shown you, another way of catching the tomato harvest at its peak. For anyone who grows tomatoes knows how they come on all at once in the late summer, more than any family can eat fresh, and here is the great answer to that glut, cook it down into sauce and put it by.
INGREDIENTS
A great many ripe tomatoes (paste/Roma types best)
1 onion, chopped
A few cloves garlic, minced
Olive oil
Salt
Dried oregano
Fresh basil (a good handful)
A spoonful or two of lemon juice or vinegar (to brighten and for safe keeping)
Here is what you will learn:
✔ How this differs from the ketchup (a savory sauce, not a sweet condiment)
✔ Which tomatoes make the best, thickest sauce
✔ The clever old blanch-and-peel trick for slipping off the skins
✔ How to build the savory base with onion, garlic, and herb
✔ Why the long, slow cook-down is everything (and why you can't rush it)
✔ How to brighten and season it right at the end
✔ Rustic or smooth, as you like it
✔ How to put it up: the cold box, the freezer, or canning it safely
✔ The honest truth about canning tomatoes (and the easy safe path)
✔ How to fix sauce that came out thin, scorched, or bitter
You do not need a jar from the store. You need your own ripe tomatoes, an onion, some herbs, and a patient hand. And once you line your shelf or freezer with your own good sauce, you will understand what the old kitchens always knew, that the good sauce in the jar began, always, as tomatoes on a vine, cooked down slow by a patient hand.
Now tell me something down in the comments. Do you grow tomatoes, and have you put up your own sauce, or have you always bought it, and if you grow them, how do you handle the great glut come August? And what will you make first with a jar of your own sauce? I would dearly love to hear.
Next time I am going to show you one of the very best things you can do with a jar of this good sauce, homemade pizza, made from scratch, a good yeast dough of the kind I have already taught you rolled out thin, spread with your own tomato sauce, topped with cheese and what you like, and baked hot until it is bubbling and golden. Your own sauce is the heart of it. Next time, homemade pizza.
Until then, take good care of the ones at your table. And keep a kitchen that knows the good sauce in the jar began, always, as tomatoes on a vine, cooked down slow and put by, by a patient hand.
#tomatosauce #homemadetomatosauce #canning #preserving #puttingup #gardentomatoes #fromscratch #scratchcooking #amishcooking #oldfashionedcooking #homestead #foodpreservation #harvest #tomatoes #pennsylvaniadutch
https://eliasyoder.com
I have promised you this one more times than I can count now, when we made that eggplant, and that creamy tomato pasta, and near every time tomato sauce came up, for it is the foundation under so much good cooking, and today I finally make good on it. We are going to make a proper tomato sauce from scratch, cooked down slow from ripe tomatoes, and I will show you not only how to make it but how to put it up so it keeps, a shelf or a freezer full of your own good sauce to see you through the year.
This is one of the great old thrifts of the garden, kin to the ketchup and the jam and the applesauce and the kraut I have shown you, another way of catching the tomato harvest at its peak. For anyone who grows tomatoes knows how they come on all at once in the late summer, more than any family can eat fresh, and here is the great answer to that glut, cook it down into sauce and put it by.
INGREDIENTS
A great many ripe tomatoes (paste/Roma types best)
1 onion, chopped
A few cloves garlic, minced
Olive oil
Salt
Dried oregano
Fresh basil (a good handful)
A spoonful or two of lemon juice or vinegar (to brighten and for safe keeping)
Here is what you will learn:
✔ How this differs from the ketchup (a savory sauce, not a sweet condiment)
✔ Which tomatoes make the best, thickest sauce
✔ The clever old blanch-and-peel trick for slipping off the skins
✔ How to build the savory base with onion, garlic, and herb
✔ Why the long, slow cook-down is everything (and why you can't rush it)
✔ How to brighten and season it right at the end
✔ Rustic or smooth, as you like it
✔ How to put it up: the cold box, the freezer, or canning it safely
✔ The honest truth about canning tomatoes (and the easy safe path)
✔ How to fix sauce that came out thin, scorched, or bitter
You do not need a jar from the store. You need your own ripe tomatoes, an onion, some herbs, and a patient hand. And once you line your shelf or freezer with your own good sauce, you will understand what the old kitchens always knew, that the good sauce in the jar began, always, as tomatoes on a vine, cooked down slow by a patient hand.
Now tell me something down in the comments. Do you grow tomatoes, and have you put up your own sauce, or have you always bought it, and if you grow them, how do you handle the great glut come August? And what will you make first with a jar of your own sauce? I would dearly love to hear.
Next time I am going to show you one of the very best things you can do with a jar of this good sauce, homemade pizza, made from scratch, a good yeast dough of the kind I have already taught you rolled out thin, spread with your own tomato sauce, topped with cheese and what you like, and baked hot until it is bubbling and golden. Your own sauce is the heart of it. Next time, homemade pizza.
Until then, take good care of the ones at your table. And keep a kitchen that knows the good sauce in the jar began, always, as tomatoes on a vine, cooked down slow and put by, by a patient hand.
#tomatosauce #homemadetomatosauce #canning #preserving #puttingup #gardentomatoes #fromscratch #scratchcooking #amishcooking #oldfashionedcooking #homestead #foodpreservation #harvest #tomatoes #pennsylvaniadutch
