Fresh Tomato Sauce {No Peel}

Fresh Tomato Sauce {No Peel} uses garden roma tomatoes, basil and a few other simple ingredients to form a delicious and easy sauce. 

Traditionally, fresh tomato sauce is made with tomatoes that are peeled and also de-seeded. So you may ask why is this recipe called Fresh Tomato Sauce {No Peel}? This is called a No Peel recipe because simply we skip the boiling and peeling process to remove the skin of the tomato. 

Last summer I made a tomato sauce using the traditional method of scoring, boiling, peeling and de-seeding. It was so much work yet I didn’t find the result to be worth all that work. So I was talking with one of the members at Curves who is Italian and she says that she never peels her tomatoes when making fresh tomato sauce. Simply just throws everything in the pot and lets it cook- so I gave it a shot!

Fresh Tomato Sauce {No Peel}
Before the sauce simmers and water cooks down.

You would be surprised how many tomatoes you need to get a lot of fresh tomato sauce. I used 3 cups of diced tomatoes about 10 small roma tomatoes (maybe more) and they cooked down to 1 perfect cup of Fresh Tomato Sauce {No Peel}!!

That being said I would say this recipe is more of a small-batch Fresh Tomato Sauce recipe. Not to be canned or stored for later use. Trust me you will probably use it all in one sitting. If you want more tomato sauce just double the tomatoes, I used what I had from my garden. 

Fresh Tomato Sauce {No Peel}

Also, you may mix and match your tomatoes. I did simply stick with all roma tomatoes. However, you can use some red cherry or other tomatoes that you have on hand. This is great if they are starting to go and need to be used! Also, tomatoes have a lot of liquid so this means you need to cook the liquid out to get tomato sauce. Just let it simmer until MOST of the water is absorbed, if there is too much water that means it is not done yet. 


Fresh Tomato Sauce {No Peel}

Fresh Tomato Sauce {No Peel}yields a little more than 1 cup


  • 3 cups fresh diced roma tomatoes (about 10 medium roma tomatoes, maybe a little more)
  • 2 tablespoons olive oil
  • half an onion, finely diced
  • 2 cloves garlic, minced
  • 6 basil leaves, chiffonade or chopped
  • pinch of dried oregano
  • small pinch of red pepper flakes 
  • 1 teaspoon salt or to taste 
  • 1/2 teaspoon ground black pepper 


  1. In a large saute pan heat the 2 tablespoons of olive oil. Once hot add the finely diced onion, let cook 3-5 minutes until slightly translucent and season with a pinch of salt and pepper. Add the minced garlic and let cook another 2 minutes, do not let garlic burn.
  2. Add the 3 cups of diced tomatoes over medium low heat and bring the mixture up to a simmer. Let cook a few minutes until tomatoes begin to break down and stir in the basil chiffonade, dried oregano, red pepper flake, salt and pepper.
  3. Reduce heat to low and let simmer for another 25 minutes uncovered until most of the water has evaporated. When most of the water is evaporated but a small amount is still present cover and let simmer additional 15-20 minutes. Do not let the sauce get too thick, covering the pot will stop the sauce from reducing. *Cooking time will really depend on how much water your tomatoes have, when the sauce has thickened up just slightly stop it is probably done.*
  4. (OPTIONAL) Use an immersion blender or food processor to puree the sauce a little bit. I just wanted to give it a little smoothness not completely puree it. If you prefer a smoother sauce then puree until smooth.
  5. Enjoy over zucchini noodles! 

-Taste and adjust seasoning to your desire, but remember you want to taste the tomatoes!
-If the seeds bother you then you can run it through a fine mesh strainer, when I used the immersion blender most of them disappeared. I wouldn’t really suggest this step, it’s fresh tomato sauce a few seeds won’t hurt you!

It must be tomato season because I just realized my last post was a Caprese Panzanella Salad with cherry tomatoes from my garden. What’s your favorite way to use up your tomatoes?Giving them to a friend doesn’t hurt either! 

Caprese Panzanella Salad

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