Friday, August 24, 2012

Marg’s Summer Tomato Sauce

The directions below are for two servings-- I multiply batches and can the extra. What's the point of 2 measley servings? Today's canning session was 14 batches, using half a bushel of fresh roma tomatoes.

Adapted from this recipe (nutrition facts in the recipe link). Great way to use up all those fresh tomatoes, basil, and oregano in August.

The wine and paprika cut the sweetness of the tomatoes and leave just a zesty tomato taste.

14 batches from a full day of canning!
Summer Tomato Sauce


3 cups tomato
1/4 cup red wine
1/2 cup onion, chopped
4 cloves garlic (small; 2 cloves if big), minced
1/4 cup kalamata olives, pitted and chopped
2 tbs fresh basil (1 tbs dry)
2 tsp fresh oregano (1 tsp dry)
1/2 tsp paprika
1/2 tsp salt or to taste
3 tbs parmesan (fresh)


Blanch and peel the tomatoes, or use canned tomatoes. Puree 8 at a time in food processor and put them in a stock pot. Start heating.

That's one thick sauce!
Add wine, paprika, and onion and cook until onion is soft.

When water has mostly evaporated from the tomatoes add the garlic, olives, basil and oregano and heat through.

Stir in parmesan and serve over capellini or shell pasta. 

When I can the sauce I add the paremesan when I'm serving it, not before.


  1. This is wonderful! I made it today and my spoon indeed stands up in the pot. My food processor didn't quite get all the chunks out, so I switched to the Vitamix. I love this method. I made some last week by not blanching/peeling, but cooking and then running through a food mill, but it did not turn out nearly as wonderfully thick as this one. Thanks! :)

  2. Can this be made without the red wine and still taste delicious? Should you substitute it with something or just leave it out altogether?

    1. Hi Van,

      the wine is pretty important in this sort of dish. That said, you could try one of two things - neither of which would end up exactly like the flavors here, but it would work. 1) try a tablespoon (incremental increases only) of red wine vinegar and maybe equivalent brown sugar; or 2) beef broth in the same proportion as the wine - you may need a pinch of brown sugar depending on your tomatoes. Let me know if you try one of those and if they work... or if you come up with another idea!