A Year-Round Tomato Sauce

A Year-Round Tomato Sauce
This no-nonsense, faux summer sauce is a bright and fresh condiment to splash on pasta, smear on pizza, or layer into baked dishes at any time of year. Yulia Davidovich/Shutterstock
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If you are like me and enjoy homemade tomato sauce year-round, this recipe is for you. It’s a great way to use up any lingering tomatoes at the end of the season. If the season has already finished, you can still manage a decent sauce with your supermarket variety.

The key to developing the flavor is to slow-roast the tomatoes to coax out and concentrate their flavor—and don’t hold back on the seasoning. If decent plum tomatoes are nowhere to be found, you can make the sauce with the ubiquitous grape tomatoes readily found year-round in most shops. Note that if you substitute grape tomatoes for plum tomatoes, you won’t be able to remove their skins, which will yield a chunkier sauce.

Lynda Balslev
Lynda Balslev
Author
Lynda Balslev is a cookbook author, food and travel writer, and recipe developer based in the San Francisco Bay Area, where she lives with her Danish husband, two children, a cat, and a dog. Balslev studied cooking at Le Cordon Bleu Ecole de Cuisine in Paris and worked as a personal chef, culinary instructor, and food writer in Switzerland and Denmark. Copyright 2025 Lynda Balslev. Distributed by Andrews McMeel Syndication.
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