A couple of weeks ago I finally used some of the seemly simple tomato sauce I made during harvest in the fall. It was even better than I remembered. It’s a fairly involved recipe but the results are worth the effort. I made it easier by not straining or peeling my Roma tomatoes, but a food mill works well for that task if you want to do it. I used an immersion blender but a food processor or blender can be used if necessary. To blend in the onions and garlic, put them in the cup of food processor or blender with a couple cups of tomato sauce. Purée until smooth & return the sauce to the stockpot.
I call this a three tomato sauce because it uses three different cooking times for the tomatoes: lightly cooked sauce, slow cooked sauce, & long cooked tomato paste. This method gives the sauce a complex, rich flavor that you can’t find in commercially made sauces. I use Roma tomatoes but any plum tomato can be used or a combination of types of tomatoes. Plum tomatoes are not as watery as larger tomatoes & make great sauces. Cooking times vary based on how much water is in the tomatoes. Due to limited energy, I purchased tomato paste rather than making my own. This recipe is easily doubled, but make sure you have a stockpot or bowl big enough. I made & froze a single batch and a double batch.
The sauce can be used as it is or other ingredients can be added to make a heartier sauce (herbs, celery, mushrooms, Italian sausage, meatballs, olive oil, Parmesan cheese, etc.). It’s very versatile.
2 gallons plum tomatoes
1 sweet onion, diced
6 cloves garlic, minced
1 jalapeño, optional
2 Tbs olive oil
2 Tbs tomato paste
2 Tbs lemon juice
A few leaves of basil or tomato plant
Salt to taste
Quarter and core tomatoes, removing bad spots. Put them in a large stockpot and simmer until the juices are released and the flesh has broken down to a watery sauce. Run the sauce through a food mill at this time to remove seeds & skins or purée with an immersion blender. Set aside 3 cups of lightly cooked sauce. Steep the basil or tomato leaves and jalapeño, if desired, in the lightly cooked sauce for up to an hour. This gives the sauce a brighter, fresher flavor. Add the tomato paste to the stockpot with the rest of the sauce and simmer for several hours, until it decreases by at least a half, stirring often. Sauté onions and garlic in the olive oil until the onions are translucent. Add the onions and garlic to the stockpot & purée once again with an immersion blender. Add the reserved lightly cooked sauce and lemon juice to stockpot. Season with salt to taste; it’ll take more than you expect, likely several tablespoons. Remove from heat and either put in jars to can or in containers to freeze.
You can’t beat a comforting simple tomato soup. Thanks for sharing.
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I would love to try the recipes but they have no nutritional counts…can ya help me out…lol
There’s no way to accurately count nutrients. Nutrition is highly personal and what nutrients you get out of food depends on the nutrients and antinutrients in the food, how it is prepared, your genetics, your gut microbes, and your personal health. We pretend it’s an exact science but it is far from it.