Here is a recipe for homemade tomato sauce for the lazy types like me! I opted for a lazy method I invented when last September I found myself with a 60 lbs box of beautiful plum tomatoes, fresh garlic and Espelette peppers that I found at the Jean-Talon market, all grown in Quebec! All that was missing from the equation, was a friend who would share everything with me and help me make my first big batch of tomato sauce! Quite the obstacle…

Given the magnitude of the task and the limited time available, I decided to try to take some shortcuts...

Warning: Italians purists beware! This is a sauce recipe for the lazy because it is mostly done with a food processor, placed directly in jars and in in the freezer without even being cooked. When making my 60 lbs batch, I didn’t have the time to simmer a pot full of sauce to reduce it, so I found this solution perfectly suited for my needs!

Cooking therefore will be done gradually, jar by jar, when cooking the dish in which you want to use this sauce for.

This recipe is estimated roughly, but let's say I go with packs of 12 Italian tomatoes.

You will need:

• Fresh plum tomatoes. San Marzano are the best in my opinion.
  They really plump, sweet, not too watery and contain few seeds.
• One or two fresh Espelette peppers (If you like it spicy)
• Fresh garlic (If you like it in tomato sauce)
• Fine sea salt
• A food processor or blender
• A large sink or tub filled with very cold water (Use ice to cool it if necessary)
• A large pot and a strainer spoon
• Enough jars in to freeze the sauce in (Take into account that it will reduce when cooking)


1. First blanch the tomatoes (so they can be easily peeled) in this way:
• Fill halfway your biggest pot with water and bring to a boil.
• When water boils, put the tomatoes gently to coat the surface of the water. Beware of hot splashes!
• If you have a lot of tomatoes, you may need to do this step several times.

2. Let them sit in the water for a minute, then using a large strainer spoon, remove the tomatoes from the boiling water and put them immediately into the ice water. Wait a minute and like magic, the skin will come off like a glove. Once all tomatoes have been blanched and peeled, remove with a paring knife the attachment of the stem and the hard part that comes with it. They are now ready to be puréed.

3. For about 12 plum tomatoes at a time, put the food processor:
• The 12 tomatoes
• A teaspoon of salt (or to taste)
• A small clove of garlic,
• 1/5 of a fresh Espelette chilli (or to taste)

4. Run all the ingredients in the food processor until your sauce is smooth and pour it in the jars. If you use glass jars, do not overfill and do not screw the lid too tightlty because the sauce will expand during freezing and the jars can explode in your freezer.

5. The day before making a recipe with tomato sauce, transfer enough sauce jars to the fridge and have it recude in a pot at the same time you cook your dish. You can adjust the seasoning and choose to leave it to reduce so it becomes thiceker or cook it less time to be more liquid. 

Beware of habituation, you'll never want to buy canned tomatoes after you try your homemade sauce!

I think this year I'm going to double my recipe, so that I can go all winter with this delicious homemande sauce!