Tomato Sauce

tomato sauce

I didn’t try any new recipes this week, but I did make a batch of tomato sauce for our pasta last night!  Making my own tomato sauce has been a recent thing, and I’ve realized it isn’t as hard as I thought!  At FIMBY, I read about freezing tomatoes whole.  I love this on so many levels.  If you have lots of tomatoes, it’s an easy way to preserve without seeing them rot in your kitchen.  Or, if your local store has them on sale for really cheap, you can stock up and preserve them for later.  The other reason I love this method is what happens as the tomatoes thaw.  You can just peel the skin off.  This saves lots of time versus the boiling and submerging in ice water method.  This is how I make tomato sauce for our family…

6-8 large tomatoes
about 2 tablespoons of olive oil
2 garlic cloves
about 15 fresh basil leaves (or the amount to your liking)
about 3 sprigs worth of fresh oregano leaves (or the amount to your liking)

I just throw it all into a pot and add probably about a teaspoon of salt.  I really don’t measure and add throughout the cooking process until it’s to my liking.  I let it simmer for about 2 hours and then put it in the blender to make it smooth.  I’ve seen lots of recipes that call for sugar.  Although I can see how it could counteract the tart taste of tomatoes, I prefer to leave it out.  The kids like it just fine without.  I do think your choice of tomatoes is important.  Pick fresh, ripe tomatoes.  I prefer the bright red ones!  As you make your own sauce, you will start to find which tomatoes suit your taste buds!

Do you have a favorite tomato sauce recipe?

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