The Best Tomato Sauce Ever

Homemade tomato sauce doesn’t only save you money, but it tastes better. Ditch the store-bought sauce and make your own, I promise you won’t regret it! This New Living recipe is full of flavor and adds to any dish. Let’s get in the kitchen.

Homemade tomato sauce doesn’t only save you money, but it tastes better. Ditch the store-bought sauce and make your own, I promise you won’t regret it! This New Living recipe is full of flavor and adds to any dish. Let’s get in the kitchen.

You will need

  • 3 Heirloom Tomatoes
  • 3 Roma Tomatoes
  • 3 Yellow Tomatoes
  • Cut tomatoes into halves.
  • Remove core and seeds from tomatoes
  • 2  Green Peppers, diced
  • 2 Yellow Peppers, diced
  • 2 Red Peppers, diced
  • 1 jalapeno pepper for spice (optional)
  • 2 tbsp chopped fresh basil

  • 2 Red or White Onions, diced
  • 5  tablespoons extra virgin olive oil
  • 3 -1/2 tablespoons apple cider vinegar
  • 2 large garlic cloves, minced
  • 2 teaspoons brown sugar
  • 1 ½ teaspoon Himalayan pink salt
  • ½  teaspoon freshly ground black pepper
  • 1-2 bay leaves

Roast Vegetables

  • First, Preheat the oven to 450 degrees F.
  • Next, Arrange the tomatoes on a baking sheet in a single layer. 
  • Drizzle the tomatoes with olive oil and apple cider vinegar.
  • Layer over tomatoes, garlic, peppers, onions, then sprinkle the garlic, sugar, salt, dried basil, and pepper over the vegetables. 
  • Drizzle, extra virgin olive oil.
  • Roast vegetables for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. 
  • With a spatula or large tongs, gently mix all vegetables, while on the baking sheet.
  • Bake for an additional 15 minutes, remove from the oven and allow vegetables to cool for 30-60 minutes.

Prepare Sauce

  • Once the vegetables are cooled, in a colander, strain the vegetables.
  • Reserve the vegetable juice produced from baking and set aside.
  • Pour roasted vegetables into a blender, and pulse at a low speed. 
  • Pulse until desired consistency; a chunkier sauce is best for this recipe. Set aside.
  • Next In a large pot, heat extra-virgin olive oil over medium-high heat. Add in extra onions and garlic. Sauté until onions are translucent. 
  • Add in reserved juices, bay leaves, and pour in the tomato puree and gently stir. 
  • Bring the mixture to a simmer and let cook for 1-2 hours, or until thickened and reduced. Add lemon juice to balance the flavor. Taste and adjust seasoning as desired.
  • Discard bay leaves, remove the sauce from the heat and cool down to room temperature. 

Notes: If freezing: Pour into freezer-friendly plastic containers and freezer.

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