De Ma Cuisine

Tomato Sauce Archive



September 2014



How to Make Tomato Sauce

Written by , Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, How To, Kid-Friendly, Sauces, Storage/Prep, Vegan, Vegetables, Vegetarian


Tomatoes are one of the best things about summer.

Actually, all the fruits and veggies that we’ve been getting are the best.

They’re all favorites.

I want them to last all year long. I know that in a month or two, when it finally starts to cool down, I will be thankful for the heartier root veggies, apples, and pears that will be coming. But, for now, let’s keep talking about summer. ‘Cause I’m not quite ready to be done with it yet.


One of the ways to prolong summer is by preserving its fruits and veggies. So, like I’ve done a few times before, let’s talk about saving summer. In the form of a special tomato sauce.

It starts with a bunch of Roma tomatoes. They’re my favorite for sauce. They have less seeds and goopy bits, and I find them a little less watery… Hooooowever, use what you have! Use what you have! Use what you have!!!

I quartered mine, sliced off the hard bit at the end, and then roughly chopped them. They’re going to be blended later, so precision isn’t necessary. You may have noticed that I didn’t peel them. Later you will notice that I don’t strain them. You can if you want, but a little tomato peel and seeds don’t bother me.


They cook up for a few minutes, then are mashed up with a potato masher. This just speeds things along a bit, breaking down-wise.


If you want to have just a plan tomato sauce, blend it up here and cook for an hour and a half or two.

I know how I like my tomato sauce, so I thought I’d get ahead of the game a little, and add some onions, garlic, herbs, and a few other things to the mix before blending.

It’s up to you.

Choose your own adventure.

My adventure has a whole head of garlic in it. Just the way I like it.

Oh mah goodness the smell in our kitchen was just fantastic. A whole head of garlic is just like heaven to me.


I have basil, parsley, and oregano growing in my garden right now. I added those summer favorites, along with some dried thyme and rosemary. Plus a glug of balsamic vinegar and a drizzle of honey.


Then I cooked it all up until the water had mostly evaporated and the sauce was thick.


Quick blend with the hand blender (or the regular blender).

Taste. Add more salt if you want, but remember that you will probably be using this along with other things, so under-salting is ok here.

And only here.


I had some jars sterilized and ready. I will store these in the freezer, since I don’t want to process them in a water bath for 35 minutes. Is it just me, or does anyone else get nervous about the jars breaking and losing their precious sauce? I don’t have a canning set, and I’m definitely not risking jars in a large pot of boiling water bumping in to each other.


The next thing to do is to figure out how to use this amazing sauce. 


You can pair it with things like pasta, meats, and breads. It will go great with veggies too.

Specifically, you could make Eggplant or Squash Parmesan, Spaghetti and Meatballs, Deconstructed Lasagne, Meat and Cheese Lasagna, and Summer Pizza.

And oh my gosh you totally should use it to make Meatball Subs. Like right now. I’m serious.

Or, if you just can’t wait, grab some crusty bread and dip it in to the sauce. Good idea right?!

Happy Eating!

Tomato Sauce
Recipe Type: Condiment, Fruit, Vegetable, Vegan, Vegetarian, Gluten-Free, Dairy-Free
Cuisine: Italian
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 140 mins
Total time: 2 hours 40 mins
  • 5 pounds Roma tomatoes, roughly chopped
  • 1 t salt
  • Extras: 2 T olive oil
  • 2 onions, roughly chopped
  • 1 head (about 12 cloves) garlic, roughly chopped
  • pinch pepper
  • 1/4 fresh basil, roughly chopped
  • 2 T fresh parsley, roughly chopped
  • 2 T fresh oregano, roughly chopped
  • 1 t dried rosemary, crushed
  • 1 t dried thyme
  • 2 T balsamic vinegar
  • 1 T honey
  1. Combine tomatoes and salt in a large pot. Cook over medium heat, stirring occasionally, for about 10 minutes. Mash with a potato masher and cook for 10 minutes more.
  2. (If you don’t want to add anything else, skip to step 5.)
  3. Add olive oil to a hot pan. Add onions (bell pepper, zucchini) and cook over medium heat with a pinch of salt for about 10 minutes, stirring occasionally. Add garlic and cook, stirring constantly, for 3 minutes more.
  4. Add onion mixture, herbs, vinegar, and honey to the tomatoes. Use a spatula to get all the garlic infused oil from the pan. Stir once to combine.
  5. Blend with a hand blender, or in batches in a regular blender – removing the plug from the lid and covering with a clean towel.
  6. Bring back to a boil, then reduce to a simmer and cook for 1.5 – 2 hours, or until sauce has thickened, stirring occasionally.
  7. Sterilize your canning jars, bands, and lids in a pot of boiling water for at least 10 minutes at a rolling boil (or in the dishwasher).
  8. Pour sauce in to jars, leaving an inch or so (or a bit less) at the top for expansion.
  9. Store in the freezer once they have cooled completely.*

(Yields about 2.5 pints or 5 C sauce.)

*To process jars in a water bath Ball suggests that you add 1 T lemon juice to each jar before filling and process in a water bath for 35 minutes. Do this if you want to store at room temperature – only store at room temperature if they have sealed properly).



February 2014



Veggie Pizza with Artichoke Hearts

Written by , Posted in Baking, Cheese, Dinner, Herbs, Lunch, Main Dishes, Pizza, Vegetables, Vegetarian


Things I learned today:

The smoke detector will go off when the oven is at 500F and there’s a pizza stone in there.

Artichokes may be best on pizza.

When I’m tired I type things like, “Almost anything is better when it tastes like garbage.”

I like one of these two lessons. No, two of them. I still can’t stop laughing at the garbage line. And I like that almost anything is better when it tastes like pizza.


Take artichokes for example. Sure, they’re fun to eat steamed, grilled, boiled and then dunked in dip. That’s a good thing. But, I wondered to myself the other day if they might not be even better on pizza.

I think they are. It may be my new go-to way to eat them.


Carrots on the other hand, can be used in about a million different ways, and are delicious in all of them. I mean, you can make them into cake for goodness sake! (And I made a rhyme… cool.) How many things can you eat raw and in a cake and call them both extraordinary?


Rosemary compliments the artichokes and carrots. Lemon zest and juice are added to tomato sauce to make a tangy, citrusy pizza. Everyone is topped with some Gruyère and Parmesan cheese. Yep, you’re welcome.


One of the day’s lessons came when I was following the recipe in Alice Water’s The Art of Simple Food for pizza dough. Her recipe says to pre-heat the oven to 500F with a pizza stone in there. I was gonna prepare the pizza on the pizza peel and slide it onto the hot stone. But, our smoke detector is in our kitchen (since our kitchen is a part of the living room), so it started screaming at me. I know that pizza stones can smoke, but I didn’t want the noise to continue. So, lesson learned. For as long as we live here, with this particular kitchen, I will not be using a pizza stone.

I used a regular pizza pan and it worked out just fine. Plus the noise stopped.


The artichoke hearts were steamed before they went on to the pizza, which makes them tender and delicious. The lemon gives them a good citrusy kick, and the rosemary brings an earthy balance to each slice. The carrots, well, they seem to get along with everyone, so they’re there, in the background, sharing a little bit of sweetness.

All in all, a great new way to use artichokes… or maybe just new to me. You might have been doing this all along. Sometimes I need to catch up. Especially on a day like today when my brain has not brought it’s A game. I blame the olympics. They keep me up way too late.

Happy Eating! 

Veggie Pizza with Artichoke Hearts
Recipe Type: Pizza, Main Dishes, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Serves: 2-4
  • 3 large artichoke hearts (choke removed), halved (save leaves to steam and eat)
  • water
  • 1 pizza crust
  • 1 C tomato sauce
  • 1/2 to 1 t fresh rosemary, chopped
  • to taste salt
  • to taste pepper
  • 1/4 to 1/2 t red pepper flakes
  • 1 lemon, zested and juiced
  • 1 small carrot, grated
  • 3/4 C gruyère cheese, grated
  • 1/4 C parmesan cheese, grated
  1. Pre-heat oven according to your favorite pizza crust recipe.
  2. Place artichoke hearts in a steamer basket in a pot with about 1″ boiling water in the bottom. Cover and cook for about 15 minutes, or until artichokes are tender. Roughly chop and set aside.
  3. To make sauce: Combine tomato sauce with rosemary, seasonings, lemon zest and juice. Taste and adjust seasoning if needed.
  4. Roll out pizza dough.
  5. Top crust with sauce, cheese, veggies, and a little more cheese.
  6. Bake according to crust recipe until crust is crispy and slightly browned and cheese is melted.
The sauce is enough for 3-4 pizzas. Freeze any leftovers for next time!