How to Make Tomato Sauce with Fresh Homegrown Tomatoes

Photo by Lars Blankers on Unsplash

Despite Fred and Ginger’s famous dancing argument, it doesn’t really matter how you say it: Garden-ripened tomatoes are the soul of summer. No one said—sang—it better than Guy Clark:

Play this song while you make tomato sauce from your homegrown tomatoes. Because guaranteed, if you’re growing them, you’ll have plenty—enough to  make a sauce, besides all the other things Clarke mentions. I like this recipe because even though it takes some time to reduce the water out of the tomatoes, it’s passive time: You don’t have to stand over it. I like the condensed richness of tomato flavor and the suggestion to freeze it in useable portions instead of steam-canning it makes it easy to use for months so you can have that fresh tomato flavor all year round. 

Hungry for more food news? Visit our food page, and subscribe to the magazine for the most delicious coverage of Boca and beyond.