You may remember a little while back I made Pizza Sauce. I had tomatoes that I wasn’t sure what to do with, I decided to make Tomato Sauce again, but wanted to try to cook it instead. It was a bit more time consuming than the other recipe I tried, but still very good. I plan to use this for dinner later this week for Lasagna Rolls. I still don’t have a deep red sauce like you see in jars, but it’s still very good, much better and fresher tasting than the jarred sauce.
Tomato Sauce
Makes approximately 4 cups
What you need:
4 lbs tomatoes
1/4 cup olive oil
1 small onion, finely chopped
Any other vegetables you want to add, peppers, celery, carrots, all finely chopped
2-3 cloves garlic, minced
Fresh basil
How to make it:
Bring a large pot of water to a boil. Cut an X in the bottom of each tomato and place in boiling water. Keep in water for about 30 seconds, long enough for the skin to peel of easily, but not too long so that tomatoes become mushy. Carefully remove from boiling water and place in a bowl of ice cold water. Skin should peel off easily, if not, return to boiling water a few seconds, then back in the water a few seconds. Squeeze tomatoes over a sieve to remove excess juice and seeds. Chop up the tomatoes.
Next, heat olive oil in a sauce pan. Add onion, any additional veggies, and garlic. Cook until onions and garlic are translucent, veggies are soft. Add in chopped tomatoes and basil, and allow to simmer over medium-low heat. As tomatoes cook, you can mash them with a masher or use an immersion blender on low to achieve your desired consistency. (I don’t mind mine a little chunky, so I just mashed them slightly.) Simmer for 30-45 minutes, until you reach your desired taste. Use immediately in a dish or store in an airtight container in the fridge for another time.
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