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You are here: Home / FRUGAL FOOD / cooking from SCRATCH / 🍅Homemade Tomato Sauce from Tomato Puree 🍅

🍅Homemade Tomato Sauce from Tomato Puree 🍅

December 6, 2013 by Stephanie 22 Comments

We use our home-canned tomato puree to make tomato sauce for spaghetti, for pizza, for lasagna, and more. We never buy spaghetti sauce from the store.

Now that you know how to increase your tomato harvest by ripening your green tomatoes indoors and you know the easiest way to can your tomatoes, I promised I would share what to do with your canned tomato puree.

We use our home-canned tomato puree to make tomato sauce for spaghetti, for pizza, for lasagna, and more.  We never buy spaghetti sauce from the store.  We also use tomato puree to make tomato soup, but we’ll save that for another day.

There are many different variations, so I’ll give you the basic tomato sauce recipe and let you run with it.

We use our home-canned tomato puree to make tomato sauce for spaghetti, for pizza, for lasagna, and more. We never buy spaghetti sauce from the store.

Tomato Sauce (from homemade tomato puree)

  • 1 quart Tomato Puree (bottled, canned, or fresh)
  • 2-3 Tbsp Flour (alternatively you can use dehydrated summer squash to thicken)
  • 1/2 Tbsp Parsley
  • 1/2 Tbsp Oregano
  • 1/2 Tbsp Basil
  • 1/2 Tbsp Salt
  • 1 medium Onion, chopped (optional)
  • 2 cloves of Garlic (optional)
  • 1/2 lb ground beef (optional)

If you want meat in your sauce, then you can start by browning the ground beef along with a medium onion and a some garlic, if you like.  If you stretched your ground beef with veggies and froze some for later, this is a great occasion to use it!

If you want to use onions and no meat that’s fine, too.  Just use a tablespoon or two of butter (or oil) to saute your onions and garlic until the onions are clear.

We use our home-canned tomato puree to make tomato sauce for spaghetti, for pizza, for lasagna, and more. We never buy spaghetti sauce from the store.

Pour your quart of tomato puree into your sauce pan.  Add your flour and spices before turning on the heat.  Be sure all the flour is mixed in without any lumps before you heat the sauce.  Bring the sauce to a light boil and simmer for a couple minutes.  Sauce will thicken more as it cools.

The amount of flour needed will vary slightly depending on the jar of tomatoes.  Three tablespoons is generally enough, but if you want to thicken the sauce more after it has already been heated it, ladle out a half cup or so of sauce.  Cool it down and add more flour.  Once it is mixed in, incorporate it into the sauce.

If you are using dehydrated squash to thicken, just keep adding the squash until the sauce reaches the consistency that you want.  The summer squash is so mild, that it won’t affect the flavor, just add extra nutrient goodness!

Use it just as you would store-bought pasta sauce (spaghetti, lasagna, pizza, you name it!).  I could seriously eat this stuff by the spoonful!

We use our home-canned tomato puree to make tomato sauce for spaghetti, for pizza, for lasagna, and more. We never buy spaghetti sauce from the store.

4.0 from 1 reviews
Homemade Tomato Sauce from Tomato Puree
 
Print
Prep time
20 mins
Total time
20 mins
 
We use our home-canned tomato puree to make tomato sauce for spaghetti, for pizza, for lasagna, and more. We never buy spaghetti sauce from the store.
Author: Stephanie Jones of SixFiguresUnder.com
Recipe type: Sauce
Cuisine: Italian
Ingredients
  • 1 quart Tomato Puree
  • 2-3 Tbsp Flour
  • ½ Tbsp Parsley
  • ½ Tbsp Oregano
  • ½ Tbsp Basil
  • ½ Tbsp Salt
  • 1 medium Onion, chopped (optional)
  • 2 cloves of Garlic (optional)
  • ½ lb ground beef (optional)
Instructions
  1. If you want meat in your sauce, then you can start by browning the ground beef along with a medium onion and a some garlic, if you like. If you want to use onions and no meat that’s fine, too. Just use a tablespoon or two of butter (or oil) to sautee your onions and garlic until the onions are clear.
  2. Pour your quart of tomato puree into your sauacepan. Add your flour and spices before turning on the heat. Be sure all the flour is mixed in without any lumps before you heat the sauce.
  3. Bring the sauce to a light boil and simmer for a couple minutes.
  4. Sauce will thicken more as it cools.
  5. NOTE: The amount of flour needed will vary slightly depending on the jar of tomatoes. Three tablespoons is generally enough, but if you want to thicken the sauce more after it has already been heated it, ladle out a half cup or so of sauce. Cool it down and add more flour. Once it is mixed in, incorporate it into the sauce.
3.2.2802

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Filed Under: cooking from SCRATCH, FRUGAL FOOD, FRUGAL LIVING, In the KITCHEN

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Comments

  1. Carolyn Haas says

    May 1, 2022 at 12:31 pm

    I made this last night with the addition of Italian sausage and sliced mushrooms. I loved the tip about the flour to thicken. I had always been hesitant to can spaghetti sauce b/c of the added flour potentially being a recipe for disaster!! So this was a great solution – thanks! I found that I had to add a lot more seasoning than what you mentioned. I added garlic salt, pepper, seasoning salt and Italian seasoning. Maybe I’m just old and my taste buds are shot, but that seemed to do the trick! Thanks for posting!

    Reply
  2. albert bravo says

    February 14, 2022 at 4:59 am

    its very easy recipe for home made tomato ketchup. i am also tomato ketchup lover I’ll make it at this weekend through this recipie.

    Reply
  3. Renee Allen says

    August 21, 2021 at 10:47 pm

    I want to learn to make chunky garden sauce, do you have a recipe for that? I love that spaghetti sauce.

    Reply
  4. Mbear123 says

    October 7, 2020 at 12:01 am

    this is so yummm .. easy to make .. keep sharing.

    Reply
  5. James says

    May 1, 2020 at 6:11 am

    Where did the “jar of tomatoes” come from???
    (Not in list of ingredients!)

    Reply
    • Stephanie says

      May 2, 2020 at 2:32 am

      Hi James! It’s the first ingredient in the list– 1 quart of tomato puree. 🙂

      Reply
  6. Deb says

    March 28, 2020 at 9:17 am

    Can this be canned with no meat? If so how long would you water bath it?

    Reply
    • Stephanie says

      March 31, 2020 at 12:52 pm

      I haven’t canned the tomato sauce at all (with or without meat). I just can the tomato puree and then make the sauce when I need it. I would use a tomato sauce recipe specifically for canning since you want to make sure you have the acidity right. Canning tomatoes the wrong way can be bad news.

      Reply
  7. Robin says

    February 12, 2020 at 2:47 pm

    Make this tonite have so many tom some spaghetti thank you info

    Reply
  8. https://www.facebook.com/sportonline.vn says

    May 21, 2019 at 2:13 pm

    Good write-up, I am regular visitor of one’ѕ blog, maintain uρ the nice operate, and Ӏt’s going to be a regular visitor
    fοr a lߋng time.

    Reply
  9. Edmund Ponce de Leon says

    March 11, 2019 at 1:39 pm

    Wouldn’t you need to add water since Tomato sauce is thinner than tomato purée? Personally I prefer a thinner sauce in some recipes.

    Reply
    • Stephanie says

      March 13, 2019 at 12:42 pm

      That’s a good question. If you’re using commercially canned tomato purée, which is pretty thick, you’d add water to get to your desired consistency. Blending fresh tomatoes makes a much thinner puree, and you actually need to boil off a little water when making the sauce. If you used fresh tomatoes, and then canned or bottled them yourself, the amount of time you let them boil before putting them into bottles determines the thickness, and you’ll add water or boil longer while making the sauce as needed.

      Reply
  10. Jeanette says

    April 15, 2018 at 2:13 pm

    Making this for 150 people…thank you so much…

    Reply
  11. Melissa says

    January 5, 2018 at 1:03 pm

    This was amazing. Easy and fun to make. It was yummy.

    Reply
  12. Chuck R. says

    March 14, 2017 at 11:50 am

    Hi. I’m making a lasagna recipe and don’t want to use store-bought tomato sauce. But I also don’t want to add any salt. So I’m wondering how important the salt factor is to the taste of your recipe. Is it going to make a critical difference if no salt is used? Thanks

    Reply
    • Stephanie says

      March 13, 2019 at 12:47 pm

      Well, without salt it will taste salt-less. If you’re on a low salt diet, you might be used to the lack and not even notice.

      Why not just try it with a small batch? If you don’t like the result without salt, you could always add it after the sauce is done, or share it with a neighbor =). Taste preference is so individual I don’t think I could ever tell you how much of a difference having no salt would make for you!

      Reply
  13. Amanda says

    July 20, 2014 at 3:52 pm

    If I make too much can this be stored? If so, refrigerator or freezer?

    Reply
    • Stephanie says

      July 21, 2014 at 10:23 am

      Yep! You can refrigerate it for a couple days (remember there aren’t any preservatives, so it won’t last a long time) or freeze it for as long as you want!

      Reply
  14. Lisa Lynn says

    December 19, 2013 at 9:20 am

    Yum! Thanks for sharing on The HomeAcre Hop! I hope you can join us again today! Merry Christmas!

    Reply
  15. SuburbanFinance says

    December 8, 2013 at 1:42 pm

    I adore homemade tomato sauce. AFter I made my first batch, I could never go back to the jarred stuff.

    Reply
  16. Moneycone says

    December 7, 2013 at 4:12 am

    Better than store bought! Thanks for HOWTO! (And gorgeous photo!)

    Reply
    • Stephanie says

      December 7, 2013 at 10:34 am

      Yep! It’s cheaper and healthier and tastes better too 🙂

      Reply

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