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

5 5

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.

5 5

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!

5 5

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.