So I promised that I would post my homemade tomato sauce recipe once I perfected it. When all three of my differently palleted family members tasted this sauce, they deemed it “the BEST sauce ever!” I’m calling that good!! 😉 The tomatoes that I used were straight out of my garden – mostly Roma tomatoes but a few other types thrown in because I had them. I had picked 2 small buckets full, quartered them, cooked them, and run them through my food mill with the salse screen. I canned 7 pints but still had about 5 left in the pot. I didn’t have time to can any more that day so I figured that I would make the rest into pasta sauce for dinner the next day. I ended up with 1 pint that didn’t seal so that got thrown back into the pot giving me about 3 quarts (6 pints) of tomatoes. If you can’t start with fresh tomatoes, then use about 6 or 7 15oz cans of petite diced tomatoes instead. To smooth it out a little, you might want to throw it in the blender or use an emersion blender to lightly break up some of the tomatoes. My salsa screen breaks the tomatoes up into chunks about 1/2 the size of most petite diced tomatoes. This sauce is great on its own, but feel free to cook and drain some sausage or hamburger or to throw some of my meatballs in.


  1. Approximately 3 quarts of cooked tomatoes, run through the salsa screen of a food mill (or roughly chopped to your desired chunkiness).
  2. 1 1/4 tsp garlic powder
  3. 1/4 tsp ground red pepper
  4. 3/4 tsp paprika
  5. 1 tsp chopped fresh oregano. You can use dried but start at about 1/4 tsp and gradually add more tasting as you go. (Dried herbs tend to be more potent than fresh.)
  6. 2 TBSP salt
  7. 1 TBSP sugar
  8. 1 12 oz can of tomato paste
  9. 1/4 tsp black pepper
  10. 1 Bay Leaf
  11. 1 TBSP butter


  • Add all ingredients except the butter to a large pot or Dutch oven and cover
  • Set heat to simmer or low
  • Stir to mix well then allow to simmer for 2-3 hours, stirring occasionally
  • Just before serving, remove the bay leaf and add the butter. Stir gently to incorporate.
  • Enjoy over your favorite pasta. (I would recommend anything but angel hair as this sauce really needs a “meatier” pasta.)
It’s also great in lasagna!