Here is a comprehensive but straightforward method to make tomato sauce:
- Prepare the tomatoes by blanching them in boiling water for about 30-60 seconds, then immediately plunge them into ice water. This makes peeling easy. Peel the tomatoes, remove seeds and watery pulp, and save the juice for the sauce.
- In a pot, heat olive oil and sauté aromatics like onions and celery until translucent. Then add the peeled tomatoes, reserved juice, garlic, sugar, and herbs such as oregano and thyme. Simmer this mixture covered until the tomatoes break down (about 1 hour).
- Remove the lid and continue cooking until thickened to your liking. Blend the sauce if desired for smoothness.
- Cool and store the sauce in freezer-safe containers or refrigerate for immediate use.
This process yields a rich, flavorful tomato sauce perfect for pasta and other dishes.
For a simplified version:
- Peel and chop tomatoes.
- Combine with butter, onions, salt.
- Simmer uncovered for about 45 minutes, mashing tomatoes occasionally.
- Remove onion before serving.
This version is rustic and fresh-tasting.
Different recipes suggest variations like adding garlic sautéed in olive oil, herbs added at the end, or including tomato paste and wine for richness.
A fresh tomato sauce method involves grating peeled tomatoes to separate skins, then cooking with shallots, garlic, tomato paste, seasonings, and simmering for about 30 minutes.
Summary of key ingredients and steps:
Step| Ingredients/Actions
---|---
Prepare tomatoes| Blanch, peel, seed (or peel and chop)
Sauté base| Olive oil, onions/celery/shallots
Combine & simmer| Tomatoes, garlic, sugar, herbs (oregano, basil, thyme)
Optional blending| For smoother texture
Storage| Cool & freeze or refrigerate
These core methods can be adjusted depending on texture and flavor preferences.
Would a specific detailed recipe for one of these approaches be helpful?
