Farm Fresh Tomato Sauce


  • Olive Oil – 2 or 3 TBS
  • Onions –  ½ large or 2-3 white/light green scallion bottoms, coarsely chopped
  • Garlic – 4 cloves, chopped
  • Pepper – 1 hot or ½ bell, seeded & chopped
  • Fresh Tomatoes – 6-8 large, chopped (or 3 cups pureed, see note below)
  • Tomato Paste – 1 6 oz.  can
  • Fresh Parsley – ¼ cup, loosely chopped
  • Fresh Basil – ¼ cup, loosely chopped
  • Salt & Pepper to taste
  • Balsamic Vinegar – 2 or 3 TBS


1) In small stock pot, heat olive oil over medium-high heat, sautee onions for 2 mins.  Add pepper & garlic, sautee another minute.

2) Add chopped tomatoes, stir to blend.  Bring to a boil for 2 minutes, reduce to low-medium simmer.

3) Add tomato paste, stir to blend.  Add herbs, salt & pepper.  Simmer for 20-30 minutes.  Stir in balsamic vinegar, simmer an additional 5 minutes.


  • Makes approximately 1 quart
  • If you really want to save time &/or have hand arthritis (like Farmer K!) and hate chopping… puree onion, seeded pepper, peeled garlic cloves, coarsely chopped & cored tomatoes & parsley in a blender or food processer. No need for olive oil.  Add puree to sauce pan.  Follow step 3).
  • Pureeing the veggies gives sauce a little more of a “kick” but it’s our absolute fave.  Sauteeing makes for a more mellow flavor.  Both yummy.
  • I make a quart or two every week for eggplant parm, pasta, homemade pizza, burritos/enchiladas, etc.  

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