I love making my pasta sauces from scratch using canned San Marzano tomatoes, but had a lot of very ripe romas and did not want them to go to waste. I am SO glad that I found and used your recipe for my lasagna sauce base and could not believe that I was able to achieve such a wonderful flavor using fresh romas. The salt and pepper amounts were perfect!
One change that I made was to add a handful of crushed garlic (when my onions had reached the translucent stage) and cooked for 30 seconds before adding the tomatoes and blending everything with an immersion blender.
Thank you for this fantastic recipe!

Most recipes that I write include food prep (chopping, mincing) in the ingredient section. For example, 2 garlic cloves, minced would not be found in the instructions. I generally recommend cross referencing the ingredients with the instructions so you don’t miss anything.

You can absolutely freeze this sauce, but I’d leave some headroom if freezing in a glass jar since the liquid will expand. Also, it will tend to look more watery when you defrost because the freezing will cause additional water to separate. How are you planning to use the sauce after frozen? Once I have some idea of the intended use, I can give you specific fixes for dealing with the water issue.

I forgot to add my rating! 5 stars, of course!

I use this as a base recipe. I roast garlic and 1 habanero with the tomatoes. After the blender I add my own blend of Italian seasoning. Before finding this recipe I’d been making pasta sauce for nearly 50 years using canned tomatoes. I’ll never use canned tomatoes again!

Hi Christina,
Mouthfeel is so important. Glad you enjoyed the recipe!

I loved the simplicity of this recipe with its minimal ingredients and the flavour was great. Thank you! This isn’t a criticism of the recipe – I want to share what I learned from trying it tonight for anyone who prefers a smooth sauce: I would recommend peeling the skin off before blending. I first used a hand-held immersion blender but switched to putting it in my Ninja blender after getting the tomato skins in my mouth from taste-testing it. Even after running it through the blender for a substantial amount of time, the skin didn’t break down enough for our preference. After every taste, I’d have to pull the peel bits out of my mouth that were very noticeable. If you don’t mind that, follow the recipe as is! So nice having something this simple. But if you want a super smooth sauce, definitely remove the skins!