Tomato sauce


Today we will tell you how to make tomato sauce, a recipe very easy, good , homemade and ideal for preparing a ingredients that you will use a lot in stews and sauces. Here's everything you need to know!

Index of the article

  • 1 why to make homemade tomato sauce?
  • 2 basic Recipe
  • 3 Uses
  • 4 And thou, why would you use tomato sauce?

Why make homemade tomato sauce?

Perhaps you are one of those who believe that it is easier and faster to open a can and voila! Well, yes, sure it is faster but you ace stopped to think: what you gain in time you lose (proportionally) in flavor. What better reason to opt for making tomato sauce at home instead of opening a can!

Basic recipe


  • 2 kilos of ripe tomatoes
  • 1 tablespoon of salt
  • 2 tablespoons sugar
  • 1/2 cup olive oil


First you have to wash very well the tomatoes, make sure that you do not have magullones or dirt and removed parts of the shell that are damaged or leaking.

Once clean we're going to cut the tomatoes in pieces more or less large.

Choose a saucepan in which all the tomatoes come in comfortably and pour the oil in the bottom. Heat only a minute over medium heat and then throw the chopped tomatoes. Stir well.

First we're going to put the fire strong but only until it starts to boil (be careful that if the oil splashes, it hurts!). Then a little down the fire and stir, crushing a little of the tomatoes to release the liquid and they go, forming a kind of sauce.

Now it is a matter of cook the tomato because what we want is to evaporate the largest possible amount of fluid. This can take up to two hours.

Once you go to evaporating the liquid will become a sauce more concentrated and thick. It is all a matter of how much you want to you that the sauce thickens. Personally I recommend that you wait to have a little consistency, more like a puree.

The last step is to pass the tomato sauce for a pisa-mashed potatoes. On other occasions I would recommend a hand mixer, but in this case we want to get rid of the dandruff (but we would have to peel the tomatoes at the beginning, and personally I think that it takes too much time).

In general terms you should have about 800 gr to 1 kilo of tomato sauce that you can either freeze or make preserves.


In general we use the tomato sauce as a concentrate, to give more flavor and consistency to our sauces. Other times we can use it to give more flavor to hors d'oeuvres or snacks (for example, which is sprinkled on toast and decorating it with cheese) or as a base for pizzas.

And you, what would you use tomato sauce?

Other recipes that are sure vain interest to you:

  • Recipes with tomato
  • Tomato Mousse
  • Potatoes with tomato