Go Back Email Link
+ servings
easy homemade tomato sauce recipe
Print Recipe
5 from 2 votes


Easy and delicious homemade tomato sauce recipe. Perfect for pasta, Mexican Arroz Rojo or anyother recipe calling for tomate sauce!
Prep Time30 minutes
Cook Time20 minutes
Course: Dips, Aderezos, Salsas
Servings: 4 cups
Calories: 67kcal
Author: Laura Muller


  • 2 pounds tomato
  • 1 tablespoon oregano
  • 2 carrots
  • 1 stick celery
  • 1 garlic clove
  • 1 teaspoon olive oil or cooking oil
  • 1 teaspoon salt
  • 1 teaspoon rosemary


  • Boil 2 carrots and the celery for about 4 minutes and then add the tomatoes. Cook for another 8 minutes along with the tomatoes.
  • Place the carrots, garlic, and celery in the blender along with the tomatoes.
  • Blend until liquified.
  • In a pot add 1 teaspoon of cooking oil and let it warm up. Add the onion and sauteé, once the onion starts changing color add the chopped tomato and then the tomato sauce that we just liquified.
  • Mix all together and add 1 tablespoon of oregano, 1 teaspoon of rosemary, and 1 teaspoon salt.
  • Let everything boil for some 8 minutes to bring the flavors together. Stir once in a while.
  • Let it cold down and separate it into portions to freeze or you can keep it in the refrigerator for up to 5 days.



You can make this recipe in the slow cooker! Just leave the carrots, celery, and tomatoes cooking overnight. That way is super easy to take off the tomato peel once they are cooked and then just blend them all together along with the garlic.
In a big pot add the oil, sauteé the onions, and add the chopped tomato and the blended tomatoes. Add the salt, rosemary, and oregano and build for some 8 minutes! 


Serving: 1cup | Calories: 67kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 614mg | Potassium: 655mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7008IU | Vitamin C: 33mg | Calcium: 55mg | Iron: 1mg