Meal
Ingredient
Occasion
Diet
Summer, Served Well
Total Time
2-3 hours
Prep Time
20 minutes
Cook Time
2-3 hours
Rating
This easy no-peel tomato sauce is the perfect way to use any and all ripe garden tomatoes—no peeling, seeding, or fuss required! Just the way I like it. You’ll end up with a deeply rich, flavorful homemade tomato sauce that’s perfect for pasta, pizza, soups, and freezing or canning for later. Once you taste it, you’ll never look at store-bought tomato sauce the same way again. Best of all, this fresh marinara is wonderfully forgiving—there’s no need for precise measurements. It’s all about using what you have on hand and letting the tomatoes shine.
This easy no-peel tomato sauce is the perfect way to use any and all ripe garden tomatoes—no peeling, seeding, or fuss required! Just the way I like it. You’ll end up with a deeply rich, flavorful homemade tomato sauce that’s perfect for pasta, pizza, soups, and freezing or canning for later. Once you taste it, you’ll never look at store-bought tomato sauce the same way again. Best of all, this fresh marinara is wonderfully forgiving—there’s no need for precise measurements. It’s all about using what you have on hand and letting the tomatoes shine.
Directions
Step 1
Cut any medium or large tomatoes into large chunks. Leave cherry or grape tomatoes whole. Add all of the tomatoes to a large stockpot and bring to a boil over medium-high heat, stirring occasionally to prevent sticking. As they cook, the tomatoes will begin to release their juices. Once boiling, reduce the heat to maintain a gentle, active simmer.
Step 2
Meanwhile, heat a medium-large saucepan over medium heat. Add a generous drizzle of olive oil, the chopped onion, and minced garlic. Cook, stirring occasionally, until softened and lightly caramelized, about 8 minutes. Stir in the shredded carrots and cook for another 3–4 minutes, until they begin to soften. Add the mixture to the simmering tomatoes.
Step 3
Stir in the thyme, oregano, peppercorns, salt, and fresh basil. Continue simmering uncovered, stirring occasionally, until the sauce has reduced, thickened, and much of the excess liquid has cooked away.
Step 4
Once the sauce has reduced, use an immersion blender to blend it until smooth. For an even silkier sauce, blend a little longer until it reaches your desired consistency. Pour the finished tomato sauce into clean glass storage jars and refrigerate, freeze, or can for long-term storage.
Notes
Read our recipe notes below (0)