we heart tomato sauce.

28 Sep

Once you try this tomato sauce, you will never be able to buy canned sauce again. Store bought sauces contained high amounts of added sugar and preservatives, the ingredients used can be lower quality (powdered and dried forms of herbs and vegetables, soybean oil instead of extra virgin olive oil, tomatoes of questionable freshness) and of couse, they aren’t customized to your taste. This sauce is super easy, doesn’t even require cooking, and only an hour of work can give you tomato sauce for the next few months!

This sauce is very basic, great for pizza and additions to other sauces, but if you are using it for spaghetti sauce, I would recommend adding lots of veggies (zucchini, broccoli, mushrooms, onions, eggplant, whatever) and simmering on low for maybe 20 minutes to thicken it up.

You can also go beyond the spices I’ve added. More basil, some cayenne, red or white wine, cream or cheese; these would all be yummy additions! And experiment with tomatoes too. I made a batch with some crazy-colored heirlooms once, you can add cherry tomatoes if you have them on hand (don’t bother peeling), and if it’s the end of the tomato season, you can add some canned whole tomatoes to augment your supply.


Super Easy No-Cook Tomato Sauce

One of these batches makes a little over 3 cups, I make 2 or 3 batches at a time.

1 lb tomatoes (3 medium-large sized)
5 cloves garlic
1/3 cup fresh basil (or 1 cube pesto)
1 1/2 tsp sea salt
1/2 tsp paprika
1/4 cup olive oil
3 oz tomato paste (1/2 of a typical can)
1/4 of a large yellow onion
Tomato 1

Slice a shallow “X” on the bottom of each tomato.

Tomato 2

Boil a large pot of water and set up a bowl next to it filled with ice water. Boil tomatoes for 30 sec – 90 sec, depending on size of tomato (you can tell it’s ready when the skin starts to split or the corners of your “X” begin to peel up). Gently remove from boiling water with a slotted spoon and deposit in ice water.

Tomato 3

Peel away tomato skin – it should be easy!

Tomato 4

Now you need to remove the seeds. You can do this with a knife, but its much easier to do with your hands if you don’t mind getting messy. Throw away the seeds and set aside the “meat” of the tomato in a bowl.

Tomato 5

Slice garlic cloves in half and lightly brown them (for a richer garlic flavor).

Tomato 6

Combine garlic, basil, spices, oil, and tomato paste in food processor and process until garlic is finely chopped.

Tomato 7

Add three heaping cups of peeled and seeded tomatoes.

Tomato 8

With tomatoes, add onion to processor. (You can see that I added some cherry tomatoes to this batch).

Tomato 9

Process into a slightly chunky sauce. Make sure there are no large tomato pieces remaining.

tomato 10

Spoon sauce into ice cube trays and freeze.

[Printable PDF Version]


One Response to “we heart tomato sauce.”

  1. Beth September 28, 2010 at 10:44 pm #

    Nice one! I made some sauce the other day, but like the idea of freezing in “units” – not unlike the pesto.

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