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Question by CandySweets: How to Make Good Tomato Sauce?
Everytime I make tomato sauce it gets watery and bland. Any suggestions?
I was going to use fresh tomatoes from the garden. How do I prep them and get the seeds out?
Best answer:
Answer by CB
Give us a clue as to what you are using for ingredients and what you want as a result.
To me Tomato Sauce comes out of a can and I add it to diced tomatoes spices, onions and garlic when I make marinara or a spaghetti/lasagna sauce.
Tomato paste will get rid of the watery part…..
Add your own answer in the comments!
Long, slow cooking prevents the watery effect (see 1st link below for 3 different methods of making sauce.)
Many of the Italian neighbors that I grew up with saved their large beer bottles and, in summer and autumn, when the back-yards were awash with “Roma” tomatoes, the whole family (and friends, including me) got together slicing these oblong tomatoes into strips thin enough to fit into the neck of a bottle. The washed bottles had a dash of Italian herbs, such as a basil leaf, a laurel leaf and sometimes a sage leaf, before being filled with the tomato slices. Salt may have also been added, but I never inquired too closely, more’s the pity!
The bottles were heated around a fire or in a large boiling bath for a while and then, when hot, capped with crown seals. Tomatoes are acidic enough, on their own, to prevent botulism and most other bacteria from breeding, I suppose…however, I don’t think the Agricultural Universities or bodies such as the FDA would approve!
This was NOT a long-term storage method, such as canning or pickling. These people used their tomato sauce nearly every single day through the winter and early spring, by which time a new harvest would be in the yard. The folks who died usually suffered the effects of working 3 jobs and smoking too much and drinking excessive quantities of home-made wine and ‘grappa’! Never heard of anyone suffering from food poisoning. I also ate this stuff quite often with no ill effects.
An Italian girl shares her grandma’s recipes, adapted for using canned tomatoes in the second link.
Best wishes!
Peel the tomatoes throwing them into boiling water for two minutes.
Cut the tomatoes in two parts and with a sharp little knife remove the seed. Chop them.
Cut an onion or if you prefer a clove of garlic and sauté it in olive oil or melted butter. Add the chopped tomatoes.
Put salt and cook over low heat for more or less 10 minutes.
Put the handheld food mixer in the pot and mix for one minute.
You obtain a nice and creamy tomato sauce
put your tomato’s in a pot of roaring boiling water for 30 seconds remove , score with a knife and peel ! get the seeds out with a seafood fork! now in a big pot on low heat, 2 tbs extra virgin olive oil, your tomato’s 2 cloves sliced garlic 1/2 tsp. dry oregano, 1 bottle of red wine, pepper salt to taste .let this come to a simmer, stirring often, in 1 hour taste and reseason, re season! never cover pot with lid, 2nd hour taste and re season, keep stirring occasionally, 3rd hour reseason stir , 4th hour reseason, add fresh basil and fresh oregano, finely chopped, and stir it in. 15 minutes your done. no fresh basil than in beginning 1/2 tsp. dried and add more if you want when you re season. re seasoning doesn’t mean you must add it means taste and see! the key is wine for liquid