Deb’s Fresh Tomato Sauce

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Deb’s Fresh Tomato Sauce

I make this cooking sauce in the summer when our tomatoes are abundant and use it all winter. It is a wonderful cooking sauce for chicken, sausage or just to toss with pasta. Especially good with spiral pasta or small penne.

Yield: 6 pints


  • 30 (approx) tomatoes seeded, peeled and chopped
  • 1/2 cup virgin olive oil
  • 10 cloves garlic chopped fine
  • 3 onions chopped fine
  • small handful of fresh basil, oregano and thyme - all chopped fine
  • or substitute dried herbs if no fresh ones avail.
  • 2 tablespoons salt
  • 2 tablespoons pepper
  • 20 (approx) pitted black oil cured olives - chopped
  • 2 small cans tomato paste
  • 1/2 cup parmesan cheese


Peel, chop and seed tomatoes in a large pot with onions, garlic and oil. Add herbs, olives, salt and pepper. Bring slowly to a boil and cook gently for 1 hour. Do not burn. Stir in tomato paste and cheese.

Place in canning jars and follow manufacturer's directions for canning or place in freezer containers and freeze. Both work equally well.

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