I’ve been trying, and trying to make tomato sauce for weeks now. The first recipe I found was from Alton Brown, so I expected it to be phenomenal. Well, it turned into a soggy burned mess. The second I had really high hopes for, since it was also a roasted tomato recipe, but with a much shorter cooking time. It was so burnt, we had to chip the tomatoes of the cookie sheets.
So this week with another 8 pounds of Roma tomatoes coming in off the vine, I decided to try one last time. This go around I decided on a simple recipe from AllRecipes.com, that could be spiced up with some fresh growing herbs from my garden. And the result was delicious, light and fruity with a heady fragrance, and an amazing velvety texture!
• 8 pounds tomatoes, peeled, seeded, and diced
• 1/4 cup chopped fresh basil
• 2 large stems Rosemary
• 3 tablespoons fresh oregano
• 1 large onion, minced
• 3 cloves garlic, minced
• 1 tsp sugar
• 1/2 cup olive oil
• salt and pepper to taste
1. Carefully wash tomatoes, make sure to remove any leaves or branches. Put them in a large bowl next to your stove, to get ready to remove the tomato skins.
2. In a medium pot heat your water to a simmer, and put in your first batch of tomatoes. While you are waiting for the skin of the tomatoes to crack, set up a bowl of ice water on the side.
3. Once the tomato skin cracks, remove the tomatoes from the simmering water with a slotted spoon. Put the cracked tomatoes into ice water to cool them. At this point you want to put your second batch of tomatoes into the simmering water. Once the second batch of tomatoes are all in the hot water, pick up a tomato from the ice water and peal the skin off. Place your skinned tomatoes on a baking sheet.
4. Now that you have pealed all 8 pounds of tomatoes, it’s time to seed them. To seed the tomato cut it in half, and then with a small spoon, or your favorite seeding device, I just use my fingers, scoop out all of the seeds. Then before putting the tomato into the bowl, I tear them up into small pieces.
Here are some more images of pretty pealed tomatoes!!!!
5. And now we make sauce. In large saucepan, cook tomatoes, basil, and herbs over medium-low heat until tomatoes are soft.
6. Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
7. Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.
8. Remove the Rosemary stems, and then using an immersion blender process the tomato sauce. After braking down the sauce, I simmered it for another half an hour until it had reduced to a perfect consistency.