When autumn arrives, it marks the time for preserving the season’s harvest across Greece and the Mediterranean. It’s the season for pickles, spoon sweets, jams… and homemade tomato sauce.

We prepare it in sterilized glass jars, storing them in a cool, dark place. When a jar is opened, it goes straight into the fridge until it’s finished.

The sauces are simple at heart, with a drizzle of olive oil in every jar. Some carry garlic, some are enriched with herbs—oregano, thyme, basil—depending on taste. It’s a small, enduring tradition: a way to capture the summer’s flavors and bring them to the table all year long.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

Ingredients (for ~4 jars, 500ml each)

Base:

2 kg ripe tomatoes (Roma or plum work best)

1–2 tsp sea salt

½ tsp black pepper

Optional Mediterranean additions (choose any combination):

2–3 garlic cloves, finely chopped

1 small onion, finely chopped

1 tsp dried oregano or 1 tbsp fresh

1 tsp dried basil or 1 tbsp fresh

½ tsp crushed chili flakes (optional)

2 tbsp extra virgin olive oil

1 tsp sugar (optional, to balance acidity)

Fresh herbs to add after cooking: parsley, thyme, or rosemary

Directions

Prepare the tomatoes:

Wash tomatoes, remove stems, and score a small “X” at the bottom.

Blanch in boiling water for 30–60 seconds, then transfer to ice water.

Peel skins off, chop roughly, and set aside.Cook the sauce:

In a large saucepan, heat olive oil (if using) over medium heat.

Add onion and garlic (if using) and sauté until translucent.

Add chopped tomatoes, salt, and pepper.

Stir in any chosen herbs or seasonings (oregano, basil, chili flakes, sugar).

Simmer:

Bring to a gentle boil, then reduce heat to low.

Let simmer uncovered for 45–60 minutes, stirring occasionally, until thickened to desired consistency.

Taste and adjust:

Add more salt, pepper, or herbs to your liking.

For a smoother sauce, blend lightly with an immersion blender.

Preserve in jars:

Sterilize glass jars and lids (boil for 10 minutes or use an oven method).

Pour hot sauce into jars, leaving ~1 cm headspace.

Seal immediately and invert jars for 5 minutes to create a vacuum.

Let cool completely, then store in a cool, dark place.

Notes / Variations

Simple sauce: Just tomatoes, salt, pepper, and a splash of olive oil. Perfect for pasta, pizza, or sandwiches.

Herby sauce: Add garlic, onions, oregano, basil, and a drizzle of olive oil for a rich Mediterranean flavor.

Spicy twist: Include chili flakes or a touch of smoked paprika.

Extra Mediterranean: Toss in finely chopped olives, capers, or sun-dried tomatoes after cooking.