How to Make Thick Tomato Sauce From Fresh Tomatoes -- A Beginner's Guide & Photos

Food prices are up and tomatoes are abundant! Save money and learn the easy way to make sauce to serve fresh, freeze or can. It will be a welcome addition to stews, soups, chili, and more in the cold winter months!

Things You'll Need

• Food Mill or Food Press
• Spatula, Wooden Spoon, Ladle
• Large Stock Pot with Lid
• Lots of Tomatoes
• Apron or Old Clothing
• Oven Mitts
• Sharp Paring Knife
• Wide Pot or Mixing Bowl

Instructions

1. Harvest tomatoes and clean thoroughly. Discard any that are too bruised or have been lunch for bugs, unless these areas can be cut out.

2. Core each tomato, then cut in half.

   *See the Resource section for a video if not sure how to core tomatoes.*

   Squeeze the fruit to expel the seeds and "guts" within.
   (Not necessary if using Roma or paste tomatoes.)

   NOTE: Great tomato sauce comes from the flavor of the tomato walls or "meat" -- not all the water they contain! Don't worry if you don't get all of it out.

3. 

   Throw the juiced halves into the large stock pot. Once it is full, press down and add more tomatoes until there is literally no more room!

4. Place over high heat, using a wooden spoon to press the tomatoes. Once enough juice and water have accumulated, cover the pot and leave them to cook for 20-30 minutes over high heat. Stir every 5 minutes, scraping the bottom.

   NOTE: The tomatoes should be really soft and falling apart. Don't worry about over-cooking them!

5. While the tomatoes are cooking, place the food mill or food press over a large bowl or wide-mouth pot.

6. 

   Ladle the hot cooked tomatoes into the press or mill and allow to drain without applying any pressure. The majority of this is all water, with not very much flavor. Drain the water and start turning the mill or pressing the fruit.

   NOTE: I prefer to use a food mill. All you have to do is keep turning the knob around and around, reversing the order on occasion.

7. 

   Keep milling or pressing until no more tomato sauce comes out. Generally, there should be about 1/3 left from what you started with! The remainder in the food mill should be all skins and seeds, and feel relatively dry to the touch.

8. Seasonings, such as salt, pepper, garlic, diced onions, Italian or spaghetti seasoning, etc., may now be added. If the sauce is very acidic, a pinch of white sugar will offset that flavor. It is all a matter of taste!

9. The tomato sauce can be returned to the stove to simmer (uncovered, over medium low heat) if a thicker sauce is preferred. Stir it frequently, and allow the excess water to evaporate until desired consistency is reached.

10. Proceed to creating tonight's dinner, freezing, or canning!

Tips & Warnings

• A sharp apple corer works great for coring the tomatoes!

• Food mills can be purchased online for about $30, or are often found at thrift stores or garage sales.

• If using a food mill, it can be helpful to run it backwards (counterclockwise) to drain the excess water.

• If freezing the tomato sauce, I recommed using quart freezer bags. Fold the top over about 1" and ladle the cooled sauce into labeled bags. Press out any air and seal. Stack on a cookie sheet and allow to freeze. They will store much easier in your freezer!

• This is the same process to follow when making apple sauce! Just add an inch or two of water to the bottom of the stock pot to make sure the apples don't burn!

• I use unseasoned sauce to can diced tomatoes in, and also use it to make fresh or canned salsa. The flavor is much richer!

• Always use caution when working with hot foods and utensils!

• Make sure children and pets aren't burned by spattering tomatoes or sauce!

• The end result is only as good as what is put in; cleanliness and quality tomatoes count!

• Allow the sauce to cool sufficiently before freezing.

Resources

• Food Mill
• Video -- How to Core a Tomato