Making fresh tomato sauce?
March 18th, 2010
  • Hi,

    Does anybody know about making a good tomato sauce? I just cut up a bunch of fresh tomatoes and put them on a low boil. It looks like they're simmering into sauce but should I add anything? I'm planning to add herbs but is there something else I should do?


  • Here is one of many recipes. Oddly enough, they all use wine and of course some spices. They use some tomato paste to thicken the sauce.

    I don't know if you can leave the wine out or not? I've never made it myself, but all the recipes call for wine.

    http://recipes.epicurean.com/recipe/1910...


  • the secret is to actually use tomatoes.


  • If you don't add herbs you then can add them or not when you use the sauce to cook with. Boil them and then mash them. If you want a smooth sauce you might want to strain it. A food processor may work too. Lumpy sauce will be if you just mash them while you cook them.

    If you want spaghetti sauce then yes add herbs or italian seasonings, some garlic, some onion, salt and pepper.


    If you can them in jars you will want to add some vinegar or lemon juice.. like a Table spoon to a quart jar at the most. It makes the tomato sauce more acid and helps keep the sauce well, especially if you are using a boiling hot water bath to can them.


  • I hope this helps!

    ingredients:

    10 ripe tomatoes
    2 tablespoons olive oil
    2 tablespoons butter
    1 onion, chopped
    1 green bell pepper, chopped
    2 carrots, chopped
    4 cloves garlic, minced
    1/4 cup chopped fresh basil
    1/4 teaspoon Italian seasoning
    1/4 cup Burgundy wine
    1 bay leaf
    2 stalks celery
    2 tablespoons tomato paste
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    DIRECTIONS
    Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
    In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.







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