This week your bag of tomatoes is huge, over 4 pounds! This pasta sauce is a great way to use most of the bag. Plus it’s super easy and delicious. It tastes great with meatballs or you could add cooked ground beef to create a meat sauce.

Becky Perkins Red Sauce

Fresh Pasta Sauce

Prep Time: 15 minutes
Total Time: 1 ½ – 2 hours
Yield: about 1 quart

3 ½- 4 ½ pounds tomatoes, any variety
1 onion
3 teaspoons Italian spice blend
(you choose the combo: oregano, basil, marjoram, thyme, rosemary)
½ teaspoon both salt and black pepper
optional: 2 tablespoons red wine
optional: 3-4 cloves garlic, minced

Remove the tomato cores and cut tomatoes in half. Over your sink or a bowl gently squeeze the tomato halves. This will remove most of the seeds and some the juice, don’t worry if some seeds remain. Slice halves into quarters and place in food processor. Blend tomatoes until a smooth paste is created (or slightly chunky if you prefer). Transfer tomatoes to a medium-sized pot. Peel and quarter the onion, place in food processor and pulse until diced (this will only take seconds). Add onion to tomatoes and place over low heat. Add spices, salt and pepper plus red wine and garlic if using. Allow to simmer for 1-2 hours, stirring occasionally. This will thicken the sauce. The sauce will have a bit more water than your typical store bough sauce (and a wonderful fresh taste you won’t find in a sauce from the grocery store). Enjoy immediately over pasta or freeze for later use.

Farm Cook, Becky Perkins is a Certified Health Coach, visit her blog at