How do I make tomato sauce from fresh (not canned) tomatoes?!
Answers: Please provide as much detail as possible. Thanks
Use vine ripened tomatoes. Bring a pot of water to a boil on the stove. Drop the tomatoes in for about 10 seconds. This will loosen the peels. Peel the tomatoes and squeeze the juice through a strainer and remove the seeds. Remove the stems. Dice the tomatoes.
Saute some chopped garlic and onions in olive oil and add this to the tomatoes. Put these ingredients (along with the juice) into a dutch oven with a little water. Place in a 300 F oven for about three hours. Stir occasionally. (Do not use a cast iron or aluminum dutch oven. These materials react with the acid in the tomatoes)
Make a slurry with cornstarch and cold water. Thicken the sauce with the slurry if necessary. Season to taste with fresh chopped basil and salt. If the sauce tastes acidic then add a little granulated sugar at a time until this taste disappears.
(1 tablespoon of cornstarch will thicken one cup of sauce. Guesstimate the amount of sauce you have and mix equal parts of cornstarch with cold water. Use a mixing bowl and a wire whip. Bring the sauce to a boil and add the slurry. Simmer 1 minute or longer until the starchy flavor has disappeared.)
It's really not a detailed process. First, boil the tomatoes for a minute to loosen up the skin. Peel off the skin, cut the tomato and remove the seeds, then dice the tomato. Are you can leave some tomatos whole and squish some of the other ones. You should add a can of tomato paste to thicken the sauce. Add spices, and any veggies or meat that you like. Heat and enjoy
I come from an Italian family and my grandmother makes us so this every year. the best way is to buy plum tomatoes peel then cut put in a big pot but some spices basil rosemary etc. cook on low heat and there great FRESH tomato sauce.
Wow, where are you finding good, ripe tomatoes to make sauce with this time of year? I'm jealous!
This recipe is from Marcella Hazan, grande dame of traditional Italian cooking. It has so few ingredients that you think at first there's something missing--where's the garlic? But without it, the pure, sweet flavor of the tomato really shines. I once caught my husband eating it right out of the pot with a spoon. :)
Marcella's Tomato Sauce with Onion and Butter
-2 pounds fresh ripe tomatoes, skinned, seeded and chopped (Bring a medium saucepan of water to a boil; cut a little X in the bottom of each tomato; plunge them 1 or 2 at a time into the water and let blanch 25 seconds; remove them and slip off the skins. Cut each in half and, with a teaspoon or your fingers, scoop out most of the seeds and discard. Dice them and proceed with recipe.)
-5 tablespoons butter
-1 medium onion, peeled and halved
-salt to taste--about 1 teaspoon
Put the diced tomatoes and their juice in a medium saucepan, add the butter, onion, and salt. Bring to a low boil, uncovered, then reduce the heat slightly so that it stays at a slow, steady simmer (adjust heat as needed). Cook for about 1/2 hour, or until the butter floats free from the tomato. Stir occasionally. Taste and correct for salt. Discard the onion. Use at once, or cool completely and then freeze.
dip tomatoes in boiling water then peel off skin (important)
Chop, drain extra liquid.
Add your other ingredients; peppers, onions, mushrooms.
Cook meat in another pan, Chop and add to sauce.
Cook slowly. Add seasonings - oregano, basil, bay leaf