Fresh Tomato Sauce. No Peeling Req’d! Part 2

basiltom2Have you avoided making tomato sauce from fresh tomatoes because it seems like too much work? I have.

Peeling actually seems pretty easy, actually. It sounds like it might even be fun! You just place the tomatoes in boiling water briefly and then icy cold water, and supposedly they start peeling on their own. No peeler required.

Even still, it’s another step, right? That’s why I usually just buy organic crushed tomatoes in a glass jar. Never use a can because the acid will leach out the chemicals. I like Jovial brand, or bionature.

Well, last week, I had so many small plum tomatoes from my CSA share that I just had to make sauce. But the tomatoes were so small (like large grape tomatoes) that the thought of going through the whole peeling process didn’t sound too appealing. I, for one, spend enough time in the kitchen as it is!

So, what do I do when I have an ingredient and don’t know what to do with it? I look through my cookbooks, and/or do an internet search for a recipe. cherrytom2 To my surprise, there was a way to make it without peeling the tomatoes! Just slice, roast, and puree them, just as it was done in this recipe! What could be easier than that?

As I wrote about in part 1, add a splash of magic, and the obstacle fades away! And as I shared in my Hearty Bolognese Sauce recipe, previously:

“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”

– Julia Child

Here’s the simple recipe:

Fresh Tomato Sauce. No Peeling Required! YUM. Part 2

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Fresh Tomato Sauce. No Peeling Required! YUM. Part 2

A very simple way to use a lot of fresh tomatoes, from www.TransformedByFood,com! Free of top 8 food allergens.


  • 6 to 8 cups of ripe plum tomatoes (half of mine were actually slicing tomatoes)
  • 3 to 4 large garlic cloves, peeled
  • 1 cup of fresh basil leaves, rinsed
  • 4 to 6 T virgin coconut oil, melted
  • 1T olive oil
  • 4 tsp garlic powder (to taste)
  • Celtic or Himalayan Sea Salt, to taste
  • 1/4 tomato paste (optional - I did not use)
  • sautéed beef, sausage, chicken or onions, optional (make during roasting process)


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Get two large baking pans (I use 13 X 9 inch Pyrex ones), and put 2 T of coconut oil into each. Spread evenly with wax paper.
  3. If using large tomatoes, you may core them. Skip this step for small plum or cherry tomatoes.
  4. Slice tomatoes so that they are about 1/4 inch thick, and place in pan.
  5. Add remaining coconut oil and stir to coat. Sprinkle garlic powder and salt on, and stir again.
  6. Chop up fresh garlic, place half in each pan, and stir again.
  7. Bake for 20 to 30 minutes, turning tomatoes over halfway through.
  8. When tomatoes are nice and soft, remove them from oven and let sit for a few minutes.
  9. Place them in food processor, along with basil, more salt (to taste), and olive oil. Add tomato paste, if it's not thick enough, and you aren't going to simmer for a little longer. Process until the sauce reaches a smooth consistency.
  10. Place in pot to simmer and thicken, if you wish. Add to pre-sauteed beef, chicken, and/or onions., if you like.
  11. Serve over gluten free pasta, zucchini noodles, or vegetables.

Food for thought:

Use fresh, ripe, organic ingredients, whenever possible.

How do ya like them apples tomatoes? I hope you enjoy this recipe! We are so lucky to have access to an amazing small, family and volunteer run, local, organic farm. August is tomato season here on LI, and we’ve tasted the best of them. Hope you can as well.

Enjoy these last few weeks of summer! I’m sending you much peace, joy, and sunshine today and always.

About Dawn

As a Certified Health Coach, I provide motivated individuals with the resources, tools, support and encouragement they need to make the gradual changes in food and lifestyle that could completely transform their lives. Contact me.
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