Easy Tomato Sauce with no peeling

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

Based on a TV cooking show-I forget which one. A great way to use all the tomatoes that attack from your garden at the end of the summer.

Ingredients Nutrition

  • 2 cups tomatoes (any type-big,plum,grape,etc.-amount depending on how your garden grows)
  • 1 tablespoon minced garlic
  • 1 tablespoon italian seasoning
  • brown sugar, to taste
  • tomato paste, to thicken (optional)


  1. Core and chop tomatoes into chunks (If using cherry tomatoes-halve, romas-halve) and toss into pot on the stove as you go.
  2. Add garlic and seasoning.
  3. Simmer 1-2 hours, occasionally pressing tomatoes against side of pan with wooden spoon.
  4. Add brown sugar to taste.
  5. Add tomato paste (if using) to thicken.
  6. Can be made in a crockpot-cook on low for 6-8 hours depending on amount.
  7. Cool and freeze for summer taste in winter.
Most Helpful

I wish I had found this recipe sooner. I would have used ALL of my tomatoes instead of giving them away. I have been terrified to make my own sauce because the thought of peeling tomatoes was absolutely overwhelming. This worked well, but I did make a few changes for my preference. First, I would recommend anyone making this seed the tomatoes well before starting. I made this with 12 giant tomatoes from my garden. There were a LOT of seeds, so I ran it thru my food processer. I also added liquid, because I ended up with sauce that was way too thick to my taste. I used chicken broth. I will definitely make this recipe again, and have changed my mind about having so many tomato plants in my garden. Now I'm planting more. Thanks for a wonderful recipe that I 100% recommend.

Amanda Beth September 04, 2009

What a great recipe, I can't believe this has never been reviewed~I followed this exactly, using my crock-pot to cook the tomatoes down and the taste was really sensational. I used every ingredient listed, adding a bit of sugar & salt at the end. The skins had pretty much just gone away, and melted into the sauce, although I did remove any big skin that was left. I used a combination of cherry tomatoes, roma tomatoes, and Celebrity tomato. I chunked this all up, and added garlic and fresh italian seasoning, basil, oregano, rosemary, and parsley. This all cooked down into one wonderful aroma, and I was able to freeze after cooling and delightful summer will be there any time of year. Thank you Hokiegal!

Andi of Longmeadow Farm August 06, 2008

What an easy recipe. THANK YOU!!!!! I had an abundance of small plum tomatoes & cherry tomatoes from my garden & this recipe was perfect for NO PEELING!! The only thing I changed was I used Herbs De Provence INSTEAD of Italian Seasoning. WOW!!! Beautiful flavor. I recommend trying this.

shatsy August 26, 2014