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How to Make Tomato Sauce From Fresh Tomatoes Italian
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How to Make Homemade Tomato Sauce

October 1, 2023

How to Make Homemade Tomato Sauce

October 1, 2023

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:

Ingredients:

  • 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)

Directions:

1. Prepare the Tomatoes:

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  • 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.

Notes:

  • 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!

 

Video Duration: 00:03:56

 

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50 Comments

  1. J-Mike0621 says:

    No sugar? Sauce is going to be acidic as all hell

  2. Deanna says:

    All Stores Please Lower the price of all Military and Local for all of Brands of Tomato Sauce Products and Accessories and Production Cost Now That's too much $$ The Whole World Now 🙏🙏🙏

  3. CityCity says:

    Thank you for making this video. It was super easy to follow and my results turned out great for my first go at it.

    Cheers!

  4. Gregg Harris says:

    Great recipe, my question is I noticed the sauce was cool before putting into the jar. How long will this sauce last int the refrigerator?

  5. Good God, NO! Just NO!!! This is not how you make tomato sauce.

  6. Cuz1971 says:

    You don’t need to X tomatoes skins will peel of very well after it is put in hot water then in ice water

  7. I don't peel mine. I core them, cut into quarters. Boil them down and run through a canning seed mill. Then I return to heat and season the batch. The next day after it sits in the fridge over night I taste it again. Then I heat it Then can it.

  8. Thanks
    Saludos desde México 2023

  9. RAYDOGLOC says:

    Just seen a butt load of Military vehicle on a train next to interstate 10 here in California getting shipped out mostly bulldozers and tanks and tactical vehicles somethings gonna happen

  10. Shitty Bill says:

    Some improvements: Prepare tomatoes as shown. Instead of just onions, sautee a sofrito (onions, carrots and celery, diced). Then add the tomatoes and cook down. At the end, add the minced garlic as adding them with the onions or sofrito will mute the flavor (onion and garlic will cancel each other out). Brown minced veal, pork and beef with salt/pepper, add sauce and let cook for 4 hours. Don't let it stick!

  11. Do you have to do anything special with the jars except for clean them?

  12. Thanks for this recipe. I will surely try it out

  13. zid dars says:

    do you have a way to make it less thick

  14. gremlin0890 says:

    I ended up doing this without onions and used onion powder. But decided to add 1 medium sized Hungarian wax pepper and 1 green cayenne pepper from my garden, both sliced very thin. It added just the right amount of heat to my sauce and came out wonderful

  15. george johns says:

    Great video excellent music.5stars

  16. Fred Martin says:

    That's awesome thanks ..

  17. Aint no way im gonna cook it for 60-90 mins im blending it, goot tut tho

  18. What can we do with those sauce?

  19. Sophia King says:

    Love a GOOD SHORT video!

  20. All Stores Please lower the price of all Military and Local for all brands of Tomato Sauce Products and Production Cost Now That's too much $$ The Whole World Now Pray

  21. All Stores Please lower the price of all Military and Local for all brands of Tomato sauce Products and Production Cost Now That's too much $$ The Whole World Now Pray

  22. wemcal says:

    Great video… looks great

  23. How to preserve? In fridge? What is the shelf life?

  24. YumChum says:

    I used surger in mine to get that sweetness

  25. Cookingmom says:

    It's perfectly done, thanks for sharing friend, newbie here

  26. bob bauldock says:

    Thank you very much, I never paid attention to Moma, the cutting first, the onions & garllic, and the blinder, OK I,m ready see yah…………….BB

  27. Waka Waka says:

    I do mine completely different… I have never used ice. I just scoop out the center with a spoon and lay the inners face down. When they soften up a little then I place a top on the pot and add oil. After hit it with flavor. Cream is awesome. Especially DRY cream. It thickens up differently. A little bit of a cornstarch slurry and white wine. Done . 😊

  28. What language are you looking for?😊

  29. All Stores Please lower the cost of all Military and Local for all Brands of Tomato Sauce Products and Accessories and Production Cost Now That's too much $$$ 100,000 The Whole World Now 🙏🙏🙏

  30. Could you tell me its life-shelf please 😊❤🙏

  31. On average, how many grams does this recipe give???

  32. Mark Bass says:

    I made a big pot of chili with pork , taro and calabasa squash. No beans. This sauce was excellent. My first attempt at fresh sauce.

  33. Nah thanks, I have a blender and I will use it. 😆

  34. Can i ask one question , anyone? Where do you keep this home made tomato sauce for a longer shelf life? Thank you very much..

  35. TheEnder515 says:

    I prefer to crush 'em first.

  36. Adit Nehal says:

    How long does it last?

  37. you should mention to cook it in a ceramic pan to avoid metallic taste

  38. Skyeye CS says:

    I want to start a garden but my neighbors say they can not figure out a way to hold off the onslaught of squirrels without making a full fledged greenhouse

  39. Bill Owen says:

    saute onion fail

  40. Gamer 101 says:

    Is it fine to put it on a blender before cooking it?

  41. Usamah Azman says:

    Is fresh tomato sauce good, I don't like tomato that much so can someone tell me what does this taste

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