Fresh Tomato Sauce (Small Batch, for 1 Jar)

​When your garden overflows with tomatoes, make something that brings that freshness into cooler months. I turned my late-summer harvest into this simple, homemade tomato sauce. It's packed with garlic, herbs, and just a touch of heat.
🍅 Why it’s good for you: Cooking tomatoes boosts lycopene, an antioxidant that supports heart health, and the olive oil helps your body absorb it.
​🌿 How to use it: Toss with pasta or grains, layer on roasted veggies, or use as a base for soups and stews.

See video below

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Ingredients 

• 2 lbs (≈ 900 g) fresh ripe tomatoes
• 1 fresh serrano or jalapeño pepper, seeded or unseeded (to taste)
• 2–3 cloves fresh garlic cloves
• 2 Tbsp olive oil
• 1 tsp dried oregano (or a few sprigs of fresh)
• 1 tsp dried basil (or a handful of fresh basil leaves)
• Salt and black pepper to taste
• ½ cup hot water, plus more as needed for blending or desired thickness

Cook time: 35 min
Prep time: 25 min
Yield: 1 pint (16 oz.) jar 
Servings: 4 

Directions
Loosen tomato skins:

• Place the tomatoes in a large heatproof bowl.
• Bring water to a boil in an electric kettle, then pour the hot water over the tomatoes in the bowl until they’re fully submerged.
• Let them sit for several minutes, until the skins start to loosen and split.

Peel the tomatoes:

• Remove the tomatoes one by one using tongs or a slotted spoon.
• Peel off the skins and transfer the peeled tomatoes directly into the cooking pot you’ll be using.

Add remaining ingredients:

• To the pot with peeled tomatoes, add the chopped serrano or jalapeño, garlic, olive oil, herbs, salt, and pepper.
• Add about ½ cup of hot water to help it cook and blend smoothly.

Cook the sauce:

• Bring to a gentle simmer over medium heat.
• Cook uncovered or partially covered for 30–45 minutes, stirring occasionally, until the tomatoes break down and flavors blend.

Blend:

• Use an immersion blender directly in the pot, or carefully transfer to a blender and blend until smooth (or leave slightly chunky if you prefer).
• Return to the pot and simmer briefly if you want to thicken it, or add a splash of water if you’d like it thinner.

Cool & store:

• Let the sauce cool to room temperature.
• Transfer to a clean glass jar or freezer-safe container, leaving about 1 inch of space at the top if freezing.
• Label with the date and storage method.

Storage Tips
Refrigerator:

• Up to 5 days
• Store in an airtight jar. Use a clean spoon each time.

Freezer:

• 6–12 months (best quality)
• Use freezer-safe containers or bags; leave headspace for expansion.

#basics #glutenfree #vegan #vegetarian