simple Tomato Sauce / soup

2016-05-10 a.o.

This basic tomato sauce recipe is where all tomato sauces begin. To make a concentrated sauce, preferably use plum tomatoes. They contain more flesh, less juice and do not require as much reduction as the larger beefsteak tomatoes.

A sauce does not have to be complicated to be good. To get the best tomato sauce, take the time to simmer down fresh tomatoes. A good tomato sauce can be simmered down for several hours. Not only does that reduce the liquid, but it also intensifies the tomato flavor and its staining power as well. :-)    

I usually don't add anything other than some salt to my tomato sauce. If you have good tomatoes, they don't need any enhancement. They speak their deliciousness for themselves.

Expect to find hot peppers like jalapeƱo or chipotle, serrano or worse in tomato sauce and soup.


  • 2-4 lbs. tomatoes
  • S&P
  • Optional:
    • 2 tbsp. olive oil
    • 1/2 onion, chopped
    • tomato puree or paste
    • 1 tsp. oil dough
    • other spices:
      • cilantro
      • epazote
      • etc.
    • hot peppers
Pic1: tomato sauce should be thick,
and cling to the spoon


Method 1: stewing whole tomatoes


Pic2: stew whole tomatoes
Pic3: crush the tomatoes
Pic4: simmer down


Method 2: Blend first

I had tons of grape tomatoes in 2014 and 2015. I blended them before cooking them.


Pic5: blending grape tomatoes
Pic6: tomato sauce served sloppy Joe style, with mushrooms and meat

Both methods:

Optionally if in a hurry: