Shortcut Blender Tomato Sauce
This recipe may be doubled or halved based on the amount of tomatoes you have. Simply blend larger quantities in batches and choose a pot that accommodates.

Yields approximately 2 quarts (8 cups).


  • 6 pounds tomatoes (no need to remove the skin or seeds; see notes)
  • 1 yellow onion
  • 6-8 garlic cloves
  • 1/2 cup extra virgin olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons dried oregano (may substitute 2 tablespoons fresh, minced)
  • 1 teaspoon sugar


  1. Remove the tomato stems and any bruised areas or white core, and then cut into chunks. Peel the onion and the garlic, and roughly chop.
  2. Place the tomatoes, onion, and garlic in a blender (in batches, if necessary), and blend until smooth. The mixture may remind you of a pink milkshake at this point.
  3. Transfer to a large, heavy-bottomed pot, bring to a simmer, and then reduce the heat to the point where the sauce maintains a slow simmer (uncovered). Stir in the olive oil, salt, oregano, and sugar, and let simmer for 60-90 minutes, stirring occasionally, or until the sauce has thickened nicely.
  4. Serve immediately or allow to cool thoroughly. Once cool, refrigerate or freeze for later use. When freezing, consider using an assortment of container sizes to match a variety of future recipe needs.


  • Any variety of vine-ripened tomatoes will work. I typically use a combination of regular, plum, and cherry tomatoes–and a few yellow when I have them. Total simmering time will vary based on the variety of tomatoes used, as plum tomatoes tend to have less liquid and regular, round varieties are usually more watery.
  • If you happen to have a piece of Parmesan rind on hand, add it to the pot. It’s delicious!  Leftover Parmesan rind can be stored in the freezer for convenient use in soups and sauces such as this one.
  • This recipe may be made without the olive oil, but it does enhance the flavor while providing heart-healthy fats.
  • The last time I made this sauce, I used two teaspoons of sugar instead of one to see how that affected the taste. I thought it was a little too much, so I added a teaspoon of white wine vinegar to offset it. My husband was particularly complimentary of that batch and asked if I included meat. You may try this variation if you like, but I stuck with my original recipe above–it has the official family stamp of approval.

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