One of my favorite things to make is homemade tomato sauce. I love the aroma it brings into your kitchen and it’s wonderful to keep in your refrigerator for quick week night meals.
I’ve made tomato sauce from fresh tomatoes before and it’s quite the process. You first have to remove each core from the tomato, place them in boiling water until the tomato skin begins to peel off, then you submerge the tomatoes in an ice bath to prevent further cooking. You can get the same results (with none of the work) by using canned whole peeled tomatoes. I feel that the outcome has the same taste and it’s so much more simple.
This tomato sauce is so fresh and delicious tasting you feel as though you should be sitting in a little café in Italy enjoying it with pasta and a good glass of wine. I eat this stuff by the spoonful’s!
In order to get the tomato sauce to it’s desired consistency, you have to first let the whole peeled tomatoes simmer for 30 minutes with the onions and garlic and herbs to break down the tomatoes. After they’ve been simmering you smash the tomatoes down. I like to use a potato masher – it creates the perfect texture. Another option would be an immersion blender or even a good old spatula will work. After you smash the tomatoes down I like to let the sauce simmer an additional 30 minutes. This really builds the flavor of the sauce and combines each ingredient beautifully.
Fresh Tomato Sauce
Yields About 4 cups
43.5 oz. whole peeled tomatoes (or three 14.5 oz. cans)
1 cup white onions, minced
5 garlic cloves, minced
1/3 cup fresh basil, roughly chopped
1/3 cup Italian parsley, roughly chopped
1 cup tomato sauce (no salt added)
2 tbsp. EVOO
1 1/2 tsp. coarse salt
In a pot or Dutch oven sauté your onions in the olive oil on medium heat a few minutes or until translucent. Now add in the whole peeled tomatoes, garlic, basil and parsley. Cover the pot and allow the sauce to simmer on low for 30 minutes.
After 30 minutes remove the cover and smash the tomatoes down until your sauce reaches the desired consistency. Now add in the tomato sauce and salt. Cover the pot and allow the sauce to simmer on low an additional 30 minutes.
Remove the sauce from the heat and let it cool. Transfer to sauce to mason jars with air tight sealed containers. You can use the sauce immediately or leave it in the refrigerator for up to 14 days.