Roma Tomato Sauce recipe that requires no peeling or blanching! This is a easy creamy sauce that's perfect for growing garden tomatoes! Serve on pasta, or use later by canning or freezing.
Prep time: PT5M
Cook time: PT20M
Total time: PT25M
Rating
4.75 stars (230 reviews)
Keywords
homemade tomato sauce, roma tomato sauce
Ingredients
5 pounds tomatoes (cut into 1-2 inch pieces)
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic (minced)
1/4 cup olive oil
Categories
Main Course
Cuisine
Italian
Steps
Add tomatoes to a large pot. Add salt and pepper and stir. Bring tomatoes to a boil over medium high heat. Boil for 20 minutes. The tomatoes will start to break down and more liquid will form.
Add garlic and olive oil to the pot and stir. Use immersion blender on low and blend until desired sauce thickness.
Serve immediately or store in the refrigerator to use in a few days.
Alternatively you can freeze in freezer bags to use for later months.
Nutitrion
Serving Size: 1 serving
Calories: 87 kcal
Reviews
Alice on 2025-08-22 (5 stars): absolutely fantastic - I've tried many tomatoes sauce recipes with the abundant garden harvest and most are frothy full of peel bits - but this! This is creamy, silky, and flavorful. Thank you!
Lindsey on 2025-08-22 (5 stars): This is my first year making sauce with romas, and this recipe is definitely easy and delicious! I also like that it's customizable based upon our taste (adding in basil, Italian seasoning, more garlic, etc.) I've made this recipe twice, and each time, it has yielded me two large jars of sauce. Thank you for sharing this!
JC-n-KC on 2025-07-31 (5 stars): I pulsed the tomatoes in my food processor first. I don’t have an immersion blender, and wanted to eliminate the handling of hot liquids.
Debbie Hadrick on 2024-09-22 (5 stars): Absolutly perfect, so simple. I added a package of Lawry’s spaghetti sauce dry package mix. I canned mine. Enough for the winter
Lydia on 2024-09-18 (5 stars): A nice quick recipe and so fresh! I chose to use the food mill. This is great for a substitute for canned San Marzano tomatoes. Stays a long time in the fridge and freezing will make this last even longer. Thank you!
Rick Trimble on 2024-08-16 (5 stars): I use 15 psi for 30 minutes
Rick Trimble on 2024-08-16 (5 stars): I use 15 psi for 30 minutes
Brittany on 2024-08-15 (5 stars): Can I get the psi and time for canning in a pressure canner? Thanks
Brenda on 2023-09-28 (5 stars): I love this recipe!! So easy I’ve made it twice this season. Lots of tomatoes
Thanks for sharing
Katrina on 2023-09-21 (5 stars): This recipe is a keeper. Thank you 😊
Paula on 2023-09-15 (5 stars): This is SO easy and delicious!! I didn’t change a thing in your recipe!! Thanks for sharing!!
Joi on 2023-08-31 (5 stars): I LOVE this recipe. I added onion & celery & Italian seasoning. My process was I siphoned off 2 cups of tom juice per batch with my canner/juicer, then pulverized the pulp in my VitaMix, then added the salt, pepper & olive oil, then simmered. I found that adding the O.O. right at the start of simmering created less tendency to stick.
Awesome recipe! It was a joy to hear the pint can lids do their seal pop111111
