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Spicy Chunky-Style Homemade Cajun Tomato Sauce

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There’s never too many tomatoes. Never. I’m always so thankful for each and every one of them that I have babied, nourished, watered and cared for! And each deserve to be turned into something special! Don’t you agree? I mean, we took the time and summer-long patience to grow them, right? They deserve to be married with all of the other veggies in the garden and make a spectacular meal to remember! Something special that gets you through the winter, and know that there’s always a new spring coming to start it all over again! 

Do I sound cheesy? Well, I suppose I do to some. But I truly am thankful for each and every day that my body still hangs on and I live to see yet another day. My silly worry was this summer, that I wouldn’t live long enough to harvest my tomatoes! And that they would die as well because my hubby would forget to water them! THAT would make me so mad!! 😀 Yep, I’m a full-blown nut.  

But I’m still ticking and moving right along and never giving up! Each day is an “adventure”, and such is life! 😉 It’s not what you have or who you know, in the end, it’s the littlest things that mean the most. Like home-grown tomatoes! 😉  

I had a most WONDERFUL day, spending half of the afternoon blanching, peeling, and simmering the tomatoes that I grew on my deck in authentic, antique gin barrels we bought from Home Depot of all places. My plants obviously got a huge kick out of it, too! Because they grew like some scary sy-fy movie this year, trying like heck to take over the entire deck!! Not kidding!! All of my friends have had the same experience apparently, from all over the country! It seems to have been a banner year for growing tomatoes and peppers! 😀 And for that, I am so very thankful!! 😀 We have been eating the small ones, (grape, cherry and even pear) tomatoes like candy, and I’ve had so much enjoyment from making the most wonderful salads, pizzas, salsas and sauces! This has been a summer that I will always remember! 😀  


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This time I had extra fun, adding everything but the kitchen sink! And this sauce really rocked! A nice thick, rich, crimson tomato sauce that’s spicy, a bit smokey, with a little kick that lingers on the palate!  With the help of the “holy trinity” of cajun cooking, (peppers, onions and celery), and a little creole seasoning, it was really tasting like a southern cajun-style sauce! 


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It still needed some help though, so I also added some pureed chipotles in adobo sauce, garlic, a bay leaf, some paprika, a few basil leaves and a little Italian seasoning! I guess this is more of a “mutt” creole sauce! 😀  

This will be so much fun to use in the next few days! 😀  


cajun tomato sauce


So if you’re looking for something special to use up those tomatoes, you might just want to give this sauce a try! 😉 It’s really easy to make and you can simmer it down as much as you’d like. I took it all the way down simmering out all of the water and excess juice, and will make a wonderful sauce over rice or….hmmm, I’ll be sharing that idea next! ; )  

I hope your garden has flourished this year, too, and that this sauce brings many smiles to your kitchen table! Take care all, and I’ll see you tomorrow! 😀 ~Kelly



Spicy Chunky-Style Homemade Cajun Tomato Sauce
Yield: 2-4

Spicy Chunky-Style Homemade Cajun Tomato Sauce


  • 24-26 garden-fresh plum (roma) tomatoes depending on size, blanched, peeled and deseeded
  • 1 small pepper of choice or a mixture, (hot, sweet or mild), 1/3 - 1/2 cup small dice (*see note)
  • 1/2 small sweet onion, small dice
  • 1/4 cup finely diced celery
  • 1 Tbl. butter
  • 1 bay leaf
  • 3 dried basil leaves, crushed fine
  • 1 1/2 tsp. dried Italian seasoning
  • 1 tsp. sugar
  • 1 tsp. pureed chipotles in adobo sauce
  • 3/4 tsp. garlic salt
  • 1/2 tsp. creole seasoning
  • 1/4 tsp. sweet smoked paprika
  • 1/4 tsp. coarse ground black pepper


  • With a paring knife, slice through the skin on the stem end making a small "x", place 1/3 - 1/2 of the tomatoes into low-boiling water for 20-30 seconds, remove to a baking sheet to cool a little. Repeat until all of the tomatoes have been blanched.
  • Peel tomatoes, use a small melon-baller to remove stem end, break open tomatoes, and remove goop and seeds from inside. Place flesh/meat into a medium saucepan.
  • Add rest of ingredients, bring to a boil, reduce heat to a simmer and simmer until juices and water have cooked out, stirring as needed. Will take about 45 minutes or so, depending on how high or low you simmer them.
  • Remove bay leaf, ladle sauce into a jar or container and cool. Cover with lid and place in fridge to chill. Use promptly.
  • Notes

    Peppers that work well for this: jalapeños, banana peppers (sweet or hot), fresh pimientos, cubanelles, bells, New Mexico Heirloom, Carmen. Just to name a few! You can use one kind, or mix in a few.


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    Tuesday 26th of August 2014

    Kelly this is a miracle tomato suace..Love it, but I will choose the habanero Pepper. It works so well with pizzas and sauces. Thank you for sharing your recipe


    Wednesday 27th of August 2014

    Bless your heart, Hadia! You are one brave woman!! :D Habaneros or sooooo hot here! :D I love hot foods, but my hubby, not so much. Please do let me know if you make it and how you like it! :D

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