Tomato products such as sauce can be made at home with the right recipe from the raw material or scratch.
- Prepared with Organic Tomato Sauce
It's simple to make your own tomato sauce at home. Make a miracle by slowly simmering tomatoes, herbs, and vegetables in olive oil. This recipe for tomato sauce calls for either fresh or tinned tomatoes as an initial ingredient. Put it on pizza, spaghetti, whatever you like! Pizza, pasta, chicken, and fish are just few of the dishes that benefit from a quality tomato sauce. Following is a simple tomato sauce recipe that calls for sautéed onions, carrots, and celery (known as a "soffrito"), followed by the addition of garlic, tomatoes, and seasonings.
- Top Advice from Nicole
Nicole McLaughlin, the producer of the show, has extensive experience with Italian cuisine and can therefore make a mean tomato sauce from scratch. Take a look at her top suggestions below: Make an X on the bottom of the tomato with a sharp knife and then submerge it in hot water; this will help the skin peel off more easily. It should be easy to peel off after it cools. 
- If you want your sauce to have some delightful chunkiness, set aside a few tomatoes before blending them. Make sure the vegetables are very tender when you sauté them. They should be so tender that they practically dissolve in your mouth. Whenever Nicole wants her food to be extra tender, she ups the cooking time by about 5 minutes. Given that you'll likely be using this as a starting point for other dishes, you won't find any seasonings in the recipe itself. Before serving, Nicole likes to give it a quick taste and adjust the seasonings as necessary.
- Preserving Tomato Sauce
Tomato sauce should be stored after it has cooled to room temperature. Keep it for four or five days in a shallow, airtight container. To reheat, use a stove. Canning or freezing the tomato sauce will extend its shelf life. The question at hand is whether or not tomato sauce can be frozen. Yes! Leftover fresh tomato sauce can be frozen in airtight containers by simply laying them flat in the freezer once the extra air has been removed. The sauce can be frozen in ice cube trays for convenient reheating of single portions. Keep frozen for as long as six months.
- Recipes, Advice, and Kudos from the Allrecipes Community
Trish-the-Dish, a ravenous food critic, exclaims, "If I could give this ten stars, I would." "We have never tasted a better sauce than this one. It tasted amazing! This is a wonderful example of something that is light, healthy, and pure." Kato claims to have made two separate batches of the sauce. "Both were successful, and the relatives gave them high marks. Buying sauce in a jar from the supermarket again is out of the question for me. I spiced up the second batch of sauce with some freshly picked hot peppers from the garden." 
MaryAnne Flynn-Poeschl claims, "I followed the recipe almost exactly, substituting beef broth for wine, leaving out the carrots, and adding mushroom." "I couldn't be happier with how things worked out. Jack attributes today's recipe to his Aunt Mary, who made a mean Italian Tomato Sauce in his youth, with some tweaks from the sauce that Jack's father (aka Grampa) used to make. If you have access to San Marzano Pomodoro tomatoes, by all means use those. If fresh tomatoes can't be found, we recommend Cento or Pastene canned San Marzano Pomodoro tomatoes, both of which can be found in most grocery stores. To preserve the quality of our Italian Tomato Sauce for a long time, we fill gallon zipper seal bags, remove as much air as possible, and then freeze them flat. To make more room in your freezer, freeze the bags flat on a sheet pan. We recommend checking out the Ball Canning website for more details on preserving high-acid foods like tomato sauce. Here's another great resource for learning more about canning tomatoes, this one recommending the pressure method for preserving homemade tomato sauce.
- Authentic Italian Marinara Sauce
The first step in making this sauce is browning the garlic, which can be done by slowly bringing the olive oil up to temperature with the garlic, herbs, and spices. 
This should take about five minutes. Although it isn't explicitly stated, we believe that the slow heat-up process allows the oil to be infused with the seasonings, resulting in a truly delicious base for your sauce. Jack has seen this step referenced in a number of great Italian cookbooks.
- INGREDIENTS
- One-third of a cup of high-quality, extra-virgin olive oil
- Sprinkle of crushed red pepper
- Ingredients: 4 cloves of garlic, crushed 14 cup of chopped onion (optional)
- 1/2 teaspoon of dried oregano, or 1 teaspoon of fresh oregano, chopped
- 1/2 teaspoon of dried or fresh basil, chopped
- Mint, fresh, chopped: 1 teaspoon
- Sugar, 1 Teaspoon
- Seasoning for one meal: 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper
You'll need two 28-ounce containers of whole tomatoes or two quarts of home-canned garden tomatoes.
- a quarter cup of freshly grated Parmesan Reggiano
- 2-tablespoons of salted butter
- INSTRUCTIONS
First, empty both cans of tomatoes into a basin and crush them with your hands. You want to keep the pieces fairly large. Put olive oil, red pepper flakes, ginger, garlic, most of the oregano, basil, and mint (reserve a little bit of each for the end), sugar, salt, and pepper into a large heavy bottomed pot with a lid and place it on a burner without a flame. Turn on the heat source and bring to a simmer. Stir and heat for five minutes once the onions and garlic have begun to soften. Take the pan off the stove and set a heat diffuser over the cooking area. Add the tomatoes and put the saucepan on top of the heat diffuser. Raise the heat to medium-high and continue stirring until the contents begin to boil. Then lower the heat to a simmer, cover it halfway, and cook for 90 minutes. After 90 minutes, take it off the fire and stir in the Parmesan and herbs you saved. In order to complete the taste, butter must be added. Re-stir and then serve.