Harvest of the Month: Tomato Sauce Recipe!


September’s Harvest of the Month is Tomatoes! Here’s how you can make your own tomato sauce from tomatoes and other ingredients found at the Sustainable Nantucket Farmers & Artisans Market! This recipe was first featured in the book, “Who Will Eat All these Tomatoes?”


  • 5 pounds of fresh tomatoes, peeled and seeded (to peel, cut a small “x” on the top and drop into boiling water for 10 seconds, then drop into an ice bath. The skin will easily peel off)
  • 1/4 cup olive oil
  • 3 medium onions, diced
  • 8 cloves of fresh garlic (or more to taste), finely minced
  • 1/3 cup of fresh basil leaves, finely chopped
  • 1 sprig of fresh thyme leaves (or 1/2 tsp dried)
  • 1 sprig of fresh oregano (or 1 tsp dried)
  • 2 bay leaves (remove when done)
  • 2 sprigs of parsley (or 1 tsp dried)
  • 1 tsp sea salt
  • 1 carrot (1/2 should be grated and added to sauce, the other half should be added at the end of cooking and then removed)
  • 1 tbs honey


  1. Pour the olive oil into a large stock pot over medium heat
  2. Add diced onions, garlic, and grated carrots
  3. Saute for 6-8 minutes or until onions are translucent and tender. Add tomatoes, basil leaves, oregano, thyme, bay leaves, parsley, and sea salt.
  4. Simmer on low heat for 2-3 hours or until cooked down and starting to darken
  5. Add carrot piece for the last 30 minutes to absorb acidity
  6. Remove sprigs of herbs and piece of carrot
  7. Optional: use an immersion blender to puree sauce until smooth (for a thicker sauce, skip this step)
  8. Use fresh or store in the fridge up to 1 week, or preserve it in jars.