Tomato Sauce


Yield: 2 Quarts


Work: 25 Minutes


Total: 3 Hours



20 tomatoes with lower water content like a roma

¼ cup Grape seed Oil, or Butter

1 cup onion diced

6 garlic cloves chopped

4 sprigs thyme, leaves stripped, chopped

1 tsp salt


How to:

  1. Preheat oven to 325F°

  2. Cut tomatoes in half length and scoop out seeds

  3. Place tomatoes skin side down in 2 large pyrex baking dishes

  4. Sprinkle with onions, garlic, fat, thyme and salt

  5. Check at 1 hr if cooking to fast turn down to 300F°, and cook for 30 min.

  6. After 1 ½ hr turn oven to 400F° and cook for 30 min, set aside and cool

  7. Place tomatoes into a food mill over a bowl and press through

  8. Tomato Sauce will last in fridge for 1 month or frozen for 6 months


  • Add some cooked white wine

  • Add different herbs

  • Use for a soup base

  • Use for pasta