Sunday, 7 February 2016

Homemade Tomato Sauce

Tomato Sauce


Roughly 2 pounds fresh Roma Tomatoes
1 Large Onion
1 Tablespoon Sugar
Olive Oil
10 Basil Leaves (Optional)


Bring a large pot of water to boil.

Wash the basil leaves and tomatoes.

Slice the root and top off the onion, and peel the papery outer layer off the onion. Slice an X shape into the top and bottom of the onion about 1/2 inch deep, into the ends that are now flat from having the roots and tip sliced off. Set aside.

Bring a large pot of water to boil.

Remove the eye from each tomato, and slice and X into the end opposite the eye of each tomato.

Once the pot of water is boiling, add the tomatoes and blanch for 3-5 minutes, until the skins just start to peel away. Remove from water with a slotted spoon, to a colander and allow to cool several minutes.

Drain water from the large pot.

Once tomatoes are cool enough to touch, peel the skin from each tomato, slice each tomato into quarters, scraping away the seeds and pulpy watery middles and discarding.

Return the large pot to the stove and heat for 5 minutes over medium heat.

Roughly chop the cleaned tomato quarters into smaller bits.

Add about 2 tablespoons of olive oil to the large pot. Add the onion we prepared earlier, as well as the chopped tomatoes.

Cover and cook the tomatoes and onion for 10 minutes.

Uncover, stir in sugar. Stir and mash the tomatoes well, cover and cook an additional 15 minutes.

After 15 minutes, taste the sauce, adjust salt as needed. Season well with pepper. Cook an additional 5 minutes uncovered.

Finely chop the basil leaves and stir into the sauce.

If desired the sauce can be made really smooth by removing the onion, transferring cooked tomatoes to a blender and pulsing several times.

The sauce is now ready to be used.

Can be used as is for pasta, seasoned for pizza sauce. used in recipes calling for a tin of tomato sauce etc.



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