Homemade Pasta Sauce with Roma Tomatoes:

Canning season is here! Whether you’re a veteran canner or just learning, tomatoes are an easy place to start! Pasta sauce, pizza sauce, ketchup and salsa—always best homemade! We have canner and Roma tomatoes available by the 20lb box. Local peppers and candy onions in stock.
Also available are pint jars at $7 a dozen, and jar lids.


  • 20 lbs Roma tomatoes (fresh from the garden or purchased at The Country Barn)
  • 1 large onion, finely chopped
  • 4-5 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
  • 2 teaspoons salt, or to taste
  • 1 teaspoon black pepper, freshly ground
  • 2 tablespoons tomato paste (optional, for added richness)
  • 2 tablespoons sugar (optional, to balance acidity)
  • Fresh basil leaves, torn (for garnish)


  1. Prepare the Roma tomatoes: Wash the tomatoes thoroughly and remove any stems or blemishes. If you prefer a smoother sauce, you can also peel the tomatoes by blanching them in boiling water for about 30 seconds and then transferring them to an ice water bath. The skins should easily peel off.
  2. Chop the tomatoes: Cut the tomatoes into chunks. For a rustic sauce, you can leave them slightly chunky. If you prefer a smoother texture, chop them finer or use a food processor for a quick pulse.
  3. Saute the aromatics: In a large pot or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 1-2 minutes, being careful not to burn the garlic.
  4. Cook the tomatoes: Add the chopped Roma tomatoes to the pot, along with the dried basil, oregano, thyme, and red pepper flakes (if using). Stir everything together to combine. Let the tomatoes simmer on low to medium heat for about 30-40 minutes, stirring occasionally.
  5. Season the sauce: Add salt and black pepper to the sauce and continue to simmer for another 10-15 minutes. Taste the sauce and adjust the seasoning as needed. If the sauce tastes too acidic, you can add a couple of tablespoons of sugar to balance it out. If you want a richer flavor, stir in tomato paste at this stage.
  6. Blend the sauce (optional): If you prefer a smoother consistency, you can use an immersion blender or transfer the sauce to a regular blender (in batches) and blend until it reaches your desired texture.
  7. Serve: Once the sauce has reached your preferred consistency and flavor, turn off the heat. Allow it to cool slightly before serving. Ladle the sauce over your favorite cooked pasta, sprinkle torn fresh basil leaves on top for added freshness, and enjoy your homemade pasta with fresh Roma tomato sauce!
  8. Store or preserve: If you have leftover sauce, you can refrigerate it in airtight containers for up to a week, or you can freeze it in portions for later use. For longer-term storage, you can also use canning methods to preserve the sauce in sterilized jars.

This simple and delicious homemade pasta sauce highlights the natural sweetness and freshness of Roma tomatoes, making it the perfect accompaniment to any pasta dish. Enjoy!

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