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Deb's Fresh Tomato Sauce

a fresh tomato sauce with black olives in it in a bowl on a table
Photo Credit
Shutterstock
The Editors
Yield
6 pints
Category
Sauces
Course
Other
Preparation Method
Boil
Sources
User Submitted
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This unique spin on a traditional tomato sauce is sure to tantalize your taste buds! The inclusion of black olives adds a depth of flavor while still holding true to the classic that we know and love. This is a great way to enjoy the benefits of your bountiful tomato harvest all year long.

Our reader Deb (for whom the recipe is named), tells us, “I make this cooking sauce in the summer when our tomatoes are abundant and use it all winter. It is a wonderful cooking sauce for chicken, sausage or just to toss with pasta. Especially good with spiral pasta or small penne.”

Do you love everything tomato? Try out these 15 amazing tomato recipes.

Ingredients
30 (approx.) tomatoes seeded, peeled, and chopped
1/2 cup virgin olive oil
10 cloves garlic-chopped fine
3 onions chopped fine
small handful of chopped fresh basil, oregano and thyme (dried will work in a pinch)
2 tablespoons salt
2 tablespoons pepper
20 (approx.) pitted black oil cured olives - chopped
2 small cans of tomato paste
1/2 cup parmesan cheese
Instructions
  1. Peel, chop, and seed tomatoes in a large pot with onions, garlic, and oil. 
  2. Add herbs, olives, salt, and pepper. 
  3. Bring slowly to a boil and cook gently for 1 hour. Do not burn. 
  4. Stir in tomato paste and cheese.
  5. Place in canning jars and follow the directions for water bath canning or place in freezer containers and freeze. Both work equally well.
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The Old Farmer's Almanac Editors

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Comments

xevec123@comcast.net (not verified)

10 years 3 months ago

we have tons of tomato plants to harvest this summer can't wait to try tomato recipes galore! Thank you!!

Can you tell me how many pounds of tomatoes is equal to 30 tomatoes and how many pints this recipe will make? Sounds delicious!

Hi, Kelly. Three medium tomatoes equals about a pound, so for this recipe you would need 10 pounds of tomatoes. Deb, the creator of the recipe, states it will make about 6 pints of sauce.

After reading it again, maybe it should be 30 pounds of tomatoes?