If you’ve ever grown tomatoes in your garden, you know the struggle — one day you’re waiting for them to ripen, and the next you’re drowning in baskets of juicy red fruit. From cherry tomatoes to hearty beefsteaks, they all seem to ripen at once, leaving gardeners with the big question: what do I do with all these tomatoes? The beauty of home gardening is not just in the fresh harvest but also in the chance to preserve food for later. Freezing, dehydrating, and canning are all excellent ways to make your summer bounty last through the cold months. One of the very best ways to use up a mountain of tomatoes is by turning them into a rich, flavorful homemade garden fresh pasta sauce. Need more tomato preservation ideas? Check out my canned ketchup recipe!
Looking to grow your own sauce ingredients next season? I always get my seeds from Seeds Now—they offer high-quality, non-GMO heirloom seeds with great germination rates. Perfect for growing tomatoes, peppers, and herbs right in your backyard!
Why You’ll Love This Homemade Pasta Sauce
This recipe brings the best of the garden into your kitchen. With 25 pounds of fresh tomatoes, peppers, onions, garlic, and herbs, you’ll have a sauce that’s hearty, flavorful, and nourishing. Want to sneak in some hidden zucchini? No problem. Craving a little spice? Toss in a hot pepper. Prefer a silky smooth sauce? Just blend it! This pasta sauce is completely customizable, making it a staple for family meals year-round.
Ingredients for Garden Fresh Pasta Sauce
Here’s what you’ll need:
- 25 pounds of mixed tomatoes (Roma, beefsteak, or heirloom work well)
- 6 medium onions (about 8 cups chopped)
- 3 red bell peppers + 2 orange bell peppers
- 2 green bell peppers
- 4 (6 oz) cans tomato paste
- 1/3 cup soy sauce
- 3 tablespoons Worcestershire sauce
- 1/2 – 3/4 cup packed brown sugar
- 3 tablespoons sea salt
- 7 – 10 minced garlic cloves
- 4 tablespoons dried oregano
- 4 tablespoons dried basil
- 2 teaspoons red chili flakes (adjust to taste)
- 1 cup lemon juice
- Optional: 2 cups grated zucchini (hidden veggie boost)
- Optional: 1–2 hot peppers, finely chopped (for spice)
Step-by-Step Instructions
Step 1: Prepare the Tomatoes
Two great ways to prep your tomatoes:
- Blanching Method: Boil for 30–60 seconds, transfer to an ice bath, peel, core, and chop.
- Food Mill Method: Wash, quarter, and run through a food mill to remove skins and seeds—no blanching required.
Step 2: Cook the Base
Sauté onions and bell peppers in olive oil until softened. Add garlic and cook until fragrant. If using zucchini or hot peppers, stir them in now.
Step 3: Build the Sauce
Add prepared tomatoes, tomato paste, soy sauce, Worcestershire, and seasonings. Stir thoroughly.
Step 4: Simmer and Sweeten
Add brown sugar and lemon juice (if canning). Simmer uncovered for 2–3 hours, stirring occasionally, until thick and flavorful.
Step 5: Choose Your Texture
- Chunky Sauce: Leave as is for a rustic, hearty sauce.
- Smooth Sauce: Use an immersion blender directly in the pot or carefully transfer to a countertop blender for a silky-smooth finish.
Step 6: Preserve Your Sauce
- Freezing: Cool completely and portion into freezer-safe containers.
- Canning: Ladle hot sauce into sterilized jars, add lemon juice if water bath canning, and process according to guidelines.
Homemade Garden Fresh Pasta Sauce Recipe (Perfect for Canning or Freezing)
Course: Recipes4
servings30
minutes40
minutes300
kcalIngredients
25 pounds of mixed tomatoes
6 medium onions
7 bell peppers
4 (6 oz) cans tomato paste
1/4 cup low-sodium soy sauce
3 tablespoons worcestershire sauce
1/2 – 3/4 cup packed brown sugar (adjust to preference)
3 tablespoons salt
7-10 garlic cloves, minced (adjust to preference)
4 tablespoons dried oregano
4 tablespoons dried basil
2 teaspoons red chili flakes (adjust to taste)
1 cup lemon juice
Optional: 2 cups grated zucchini (hidden veggie boost)
Optional: 1–2 hot peppers, finely chopped (for spice)
Directions
- Wash, quarter, and run through a food mill to remove skins and seeds—no blanching required OR Boil for 30–60 seconds, transfer to an ice bath, peel, core, and chop.
- Sauté onions and bell peppers in olive oil until softened. Add garlic and cook until fragrant. If using zucchini or hot peppers, stir them in now, too.
- Add prepared tomatoes, tomato paste, soy sauce, Worcestershire, and seasonings. Stir.
- Add brown sugar. Simmer uncovered for 2–3 hours, stirring occasionally, until thick and flavorful.
- Either leave the sauce as it is – nice and chunky or use an immersion or counter top blender for a smooth finish.
- Eat fresh, freeze or water bath can.
- Water Bath Canning
- Wash canning jars, lids, and bands in hot, soapy water. Place jars in a large pot of simmering water (not boiling) to keep them hot until ready to use. Keep lids and bands clean and warm, but do not boil.
- Into each quart jar, add 2 tablespoons bottled lemon juice (or 1 tablespoon for pint jars). This ensures the sauce is acidic enough for safe canning.
- Ladle hot pasta sauce into hot jars, leaving 1 inch of headspace at the top. Remove air bubbles with a clean spatula or bubble remover. Wipe jar rims with a damp cloth to ensure a good seal. Place lids on jars and screw bands on until fingertip tight.
- Place jars into a water bath canner, ensuring jars are covered by at least 1–2 inches of water. Bring to a full rolling boil. Process jars for 40 minutes (pints) or 45 minutes (quarts). Adjust for altitude if needed: add 5 minutes for 1,001–3,000 feet, 10 minutes for 3,001–6,000 feet, and 15 minutes above 6,000 feet.
- When time is complete, carefully remove jars with a jar lifter and place on a towel. Let jars sit undisturbed f or 12–24 hours. Check seals: lids should be concave and not flex when pressed. Store sealed jars in a cool, dark place for up to 18 months. Refrigerate any unsealed jars and use within 1 week.
Tips for the Best Tomato Pasta Sauce
- Mix tomato varieties for better depth of flavor.
- Add zucchini or carrots for hidden vegetables.
- Spice it up with hot peppers or more chili flakes.
- Blend for a smooth sauce or keep it chunky for rustic texture.
Serving Ideas
This versatile sauce is perfect for:
- Spaghetti with meatballs
- Homemade lasagna or baked ziti
- Pizza sauce
- Eggplant parmesan
- A dip for garlic bread
This homemade garden fresh tomato pasta sauce is flexible, delicious, and the perfect way to preserve your tomato harvest. With options for chunky or smooth textures, hidden veggies, and customizable spice, it’s a family-friendly staple you’ll use again and again.
