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Question by Megan: How do I prepare tomato sauce from fresh tomatoes?
I bought several tomatoes on sale at .79 cents a pound <3 I got 5 really big ones. I know it won't make a lot. Best answer:
Answer by cobra
Drop them in boiled water for a minute or two and then the skins will come off easily. Add them to sauteed onions and garlic, add salt and pepper and herbs and blend.
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Put them in boiling water for a couple of minutes, then into ice water to loosen the skins. Peel them. Working over a colander with a bowl underneath, cut them into chunks, squeezing out the seedy part.
Put the chunks in a sauce pan and bring to a boil, simmer for about 10 minutes. Meanwhile, put the discarded seedy parts in a seive and press out the juice. Put that juice and the juice that collected under the colander into the cooking tomatoes.
Add a bit of salt. Simmer until they thicken, about 30 minutes. Put it in the food processor and puree. That’s it, you have plain tomato sauce. I freeze it in ball canning jars and add seasonings according to what I want to cook with it.
Put them in boiling water for a couple of minutes, then put them into ice water to loosen the skins. Peel them. Scrape out as many seeds as you can (it doesn’t matter if you leave some in) cut them into small chunks. Put in a non-metal pan. Use a non stick or a glass pan if possible. Add minced garlic, onions and celery(if you like it) cut into very small pieces, pepper, salt. If you like it hot you can add red pepper, ground red pepper or chili powder. A tablespoon of sugar and 1 tb. of dried parsley. If you’re using this for spaghetti sauce fry up some hamburger and add this to sauce also. Add 1 teaspoon oregano, 1 teaspoon dried basil. Just keep tasting it until you get the taste you like. Add the ingredients you like, take out what you don’t. If you want your sauce thicker add a small can of tomato paste.
Bring to boil and then simmer for 2-3 hours. You can either use it when done or put in jars and freeze it for later. Happy eating!
Whats with these people that won’t eat a tomato skin? It’s not as if it is even noticeable in most dishes. Doesn’t change the flavor and as always, the skin is more nutritious than the interior.
Five big tomatoes would cook down a lot. If you tried for standard bottle sauce you’d need a ton of time and be somewhat disappointed.
Do what I do.
saute some onions and garlic, herbs, then add the tomatoes, diced large to make a fresh pasta sauce let it cook down for fifteen minutes or so and toss the pasta (slightly undercooked) into the pan to absorb the tomato juice and finish cooking. I figure a big tomato a person or so.
Dice 5 large tomatoes and mix in a bowl, blend onions and garlic- add it, add half a tsp of paprika, add 2 tsp of salt and 1tbsp of lemon juice. Pour 1/3 cup oil in a pan and sautee all ingredients until the tomato makes a thick paste. Add more oil and salt as needed. Cool and taste.
Hmmm.