Chunky Tomato Sauce

I make tons of tomato sauce while the tomatoes are in season then freeze it.  It’s a great way to capture the fresh taste of tomatoes and enjoy them all year round.  Also, homemade tomato sauce has a lot less sodium and preservatives than store bought.


Yields: 6 cups


2 pounds tomatoes

4 cloves crushed garlic

1 onion chopped

3 tablespoons olive oil

1 tablespoon oregano

1 tablespoon thyme

3 tablespoons tomato paste

1 tablespoon agave nectar

1 teaspoon red pepper flakes or to taste

salt to taste

ground black pepper to taste


In a pan, saute the garlic over medium heat in olive oil for 30 seconds.

Add onion.

Stir in the tomato paste.

Immediately stir in the tomatoes, oregano, thyme, red pepper flakes and agave nectar. Reduce heat, and simmer for 12-20 minutes.  Just until all the flavors combine.

Salt and pepper to taste.

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