Creating homemade tomato sauce from fresh tomatoes is a rewarding and versatile culinary endeavor. Here is a step-by-step guide to making your own homemade tomato sauce:
3 kg (6.5 lb) Plum/Roma tomatoes
2-3 tablespoons Olive oil
1 large onion
3 garlic cloves
Salt to taste
1-2 teaspoons Oregano (optional)
7-8 Basil leaves
2 tablespoons Lemon juice/vinegar (if canning, use ¼ cup)
1. Prepare the Tomatoes:
Fill a large pot with water and bring it to a boil.
While the water is heating, prepare an ice bath in a bowl.
Core out the stems from the tomatoes and make a shallow "X" on the bottom of each tomato.
2. Blanch and Peel the Tomatoes:
Place the tomatoes into the boiling water for 30-60 seconds.
Quickly transfer the blanched tomatoes to the ice bath to stop the cooking process.
Once cooled, peel the skin from the tomatoes.
3. Chop the Tomatoes:
Chop the peeled tomatoes into small chunks and set them aside.
4. Sauté Onions and Garlic:
In a large pot, heat olive oil over low heat.
Add chopped onions and sauté until they become golden, which should take around 7-8 minutes.
Add crushed garlic and sauté for an additional 2 minutes.
5. Cook the Tomatoes:
Add the chopped tomatoes to the pot.
Season with salt, oregano, and basil.
Bring the mixture to a boil, then reduce the heat to a simmer.
Let it simmer for 60-90 minutes, stirring frequently, until it reaches your desired consistency (most of the liquid should evaporate, and the tomatoes should resemble a thick, jam-like consistency).
Stir in the lemon juice or vinegar at the end and turn off the heat.
6. Puree (Optional):
If you prefer a smoother tomato sauce, you can use a hand blender to puree the sauce until it reaches your desired texture.
Transfer the sauce to a jar.
The best tomatoes for homemade sauce are Roma tomatoes, Plum tomatoes, San Marzano, or a combination of several types. Ripe tomatoes are essential.
The addition of onion, garlic, basil, and oregano is optional; you can omit them or use some based on your preferences.
If you plan to can the sauce for long-term storage, ensure you follow proper canning procedures to maintain freshness and safety.
For short-term storage, store the sauce in the fridge for up to 2 weeks or freeze it for 2-3 months.
Homemade tomato sauce is a versatile staple that can elevate a wide range of dishes, including pasta, pizza, gnocchi, meats, and chicken recipes. Enjoy your homemade creation!
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