This year I was finally able to produce bigger quantities of tomatoes (I wrote a little bit about me growing tomatoes in containers right here). Because I seemed that we won’t be able to eat it all fresh I decided to make some homemade tomato sauce. Because I didn’t really have a tried and true recipe I decided to experiment a bit and I’m very happy with the result so I decided to share the recipe here in case someone else might find it useful. 🙂
My goal was to find a recipe for tomato sauce that would be both delicious and easy to make. I opted for no peeling and no pureeing of tomatoes because I can deal with a little bit of tomato skin or a seed here and there in my sauce.
Beside homegrown tomatoes I also used homegrown onions, garlic, basil and cold pressed olive oil.
Ingredients:
• 1 kg (2.2lbs) of ripe tomatoes
• 2 onions
• 1 garlic
• handful of fresh basil
• salt
• 2 tablespoons of olive oil
Procedure:
Cut the tomatoes into quarters and remove the green part where the stem was attached to the tomato. Put the tomato pieces in a large pot and heat them up slowly.
While the tomatoes are heating up, put some water in a small pot and bring it to the boil. Dice the onions and put them in the boiling water for 10 seconds (onion will lose its sharp taste and become sweeter).
Drain the onion and add it to the tomatoes together with peeled garlic cloves and basil that was chopped beforehand with two tablespoons of salt.
Bring the mixture to the boil and cook until the tomatoes soften. Process the mixture and add olive oil.
Let it boil for an additional 10 minutes before storing it in sterilized dry jars. Fill the jars to the top, put on the lid, turn them upside down and cover them with a blanket to cool down slowly. Store the homemade tomato sauce in a dark, dry space together with other canned goods.
Homemade tomato sauce
Homemade tomato sauce that is both delicious and easy to make. A perfect way to preserve those extra tomatoes and enjoy them throughout the winter.
Ingredients
- 1 kg 2.2lbs of ripe tomatoes
- 2 onions
- 1 garlic
- handful of fresh basil
- salt
- 2 tablespoons of olive oil
Instructions
-
Cut the tomatoes into quarters and remove the green part where the stem was attached to the tomato. Put the tomato pieces in a large pot and heat them up slowly.
-
While the tomatoes are heating up, put some water in a small pot and bring it to the boil. Dice the onions and put them in the boiling water for 10 seconds (onion will lose its sharp taste and become sweeter).
-
Drain the onion and add it to the tomatoes together with peeled garlic cloves and basil that was chopped beforehand with two tablespoons of salt.
-
Bring the mixture to the boil and cook until the tomatoes soften. Process the mixture and add olive oil.
-
Let it boil for an additional 10 minutes before storing it in sterilized dry jars. Fill the jars to the top, put on the lid, turn them upside down and cover them with a blanket to cool down slowly.
Recipe Notes
Store the homemade tomato sauce in a dark, dry space together with other canned goods.
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