Easy Tomato Sauce From Fresh Tomatoes

Tomato Sauce from Fresh Tomatoes

If you have a pile of fresh tomatoes to use up, but you don’t have time to spend a day canning, you will love this recipe. And if your kiddos love pasta, you will double love it. It took me a few years to figure out this method, but it’s by far the easiest way that I’ve found to quickly turn a pile of tomatoes into delicious spaghetti sauce. So without ever turning on the stove or heating up the kitchen, you can make use of those garden-fresh tomatoes while you sleep. (OK, you have a little work to do in the morning and you still need to chop the tomatoes, but it’s so much less intense than the traditional methods of tomato preserving.) This slow cooker spaghetti sauce is packed with nutrients and freezes so well. TIP: I use this method in the summer when we have access to a lot of low-cost fresh tomatoes from the garden and farmer’s market, but it also works with tomatoes from the store.

Using Fresh Tomatoes to Make Spaghetti Sauce

We’re fortunate to almost always have an excess of fresh tomatoes (which I often freeze) in the summer since our neighbor happens to be a farmer. She, like many farmers, typically have “seconds” which are tomatoes that are perfectly fine but may have a blemish or two that prevents them from being sold at market. TIP: You can often get these for much less cost per pound that perfect tomatoes, but they have the same fresh tomato flavor. And it’s easy to turn them into sauce using the Crock Pot.

Ingredients You Need

To make this recipe you’ll need:

Fresh tomatoes: Paste tomatoes or heirloom tomatoes both work.Garlic: Fresh garlic adds really amazing flavor. You don’t have to chop it, don’t worry.Basil: You can add fresh basil for that classic Italian flavor.Salt

TIP: You can omit the basil if you don’t have it, or use a little dried Italian seasoning.

Step-by-Step Instructions

Previously, the idea of making sauce in the slow cooker made no sense to me because with the lid on, there’s no chance for the liquid to evaporate. And trust me, fresh tomatoes have a ton of liquid that needs to cook off! But then I realized: Instead of cooking the liquid down, I could just separate it out. Here’s how the process works. Scroll down to the bottom of the post for the full recipe. TIP: I like to use quart-size freezer storage containers to store this tomato sauce.

This Sauce Goes Well With…

Try pairing the finished sauce with pasta, chicken tenders (for a chicken Parmesan type of meal), quinoa, couscous, Sausage Meatballs, Toddler Meatballs, Chicken Meatballs, Mini Meatballs, and really any other ways you like it.

How to Store

Once cooled, you can pour the sauce into freezer containers or storage bags and freeze for up to 1 year. Thaw overnight in the fridge or at room temperature. Don’t worry if it looks a little separated—it will come back together when it’s warmed up. To use, heat a pot over medium heat, add sauce, and simmer for 10-15 minutes. Add salt to taste.

Best Tips for Success

You can leave the peel on the tomatoes.Cut the amounts in half if you have a smaller amount of tomatoes.If you don’t have fresh basil, you can omit it. Add ½ teaspoon dried Italian seasoning instead, if desired.Once cooked, let the tomatoes cool enough that you can safely blend them. If they are too hot, the steam may cause the top of the blender to come off (and trust me, you don’t want that!). Blend the sauce in two batches to further prevent the possibility of this even more.Blend the sauce on high to fully blend in the tomato skins.Let cool before storing the containers in the fridge or freezer.Thaw in the fridge or at room temperature.Season the sauce to taste with salt and pepper before you toss it with the pasta.

I’d love to hear your feedback on this recipe if you try it, so please rate the recipe and comment!