The key to making high-quality homemade tomato sauce is to buy the best tomatoes you can find and purchase a variety of different kinds.
It might sound obvious, but it can be overlooked. Usually, the best tomatoes are sourced at the farmers' market during the latter part of the year.
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Fun idea: visit one of your local farmer's markets the next time you make homemade tomato sauce.
Connecting with our local food is special, and we get a special sense of pride knowing we're supporting our local farmers.
45 Types Of Tomatoes | A-to-Z | Defined | Photos
📖 Instructions
Begin by removing the tomato skin. You can use a few methods, but the easiest is to use the French technique called Concasse.
You will want to remove the skins from the tomatoes. This could be a nightmare with poor technique. No worries.
To remove the skins from the tomatoes, boil some water and cut an "X" in the tops of the tomatoes.
Lower the tomatoes into the boiling water and cook them for 90 seconds to 3 minutes, depending on the size of your tomatoes. The skins will be pulling back on themselves. Making it super easy to remove the peel/skin.
The tomatoes are done when you can see the skin peeling away.
Pour out the water, remove the tomatoes, and reheat the pot. Begin sauteeing/cooking one onion on medium heat with olive oil. Add a pinch of salt.
While the onions sautee, remove the peel from the tomatoes and cut out the core/root.
If you use a food mill, it will help remove the seeds and pulp.
Add the tomatoes to the pot with the onions sauteing on medium heat and cook for around 10 minutes to soften.
Next, transfer the cooked onions and tomatoes to a blender or food processor to puree until smooth and velvety.
Once the tomato sauce is smooth, add it back into the pot to finish cooking on low to medium-low heat. This is the time to add additional herbs and spices.
The longer you cook the sauce, the thicker and deeper in flavor the sauce becomes.
🌿 List: Herbs & Spices
A suggested list of potential options. Do not add all of them to the sauce or risk overpowering the flavor.
- Oregano
- Thyme
- Sage
- Cumin
- Basil
- Curry Powder
🧂 Seasoning Technique
When adding more flavor, I often add oregano, parsley, basil, a pinch of sugar, salt, and pepper.
While cooking the onions, add some red wine to the pot and reduce by a little bit more than half. It adds a great depth of flavor. Just make sure you cook off the raw alcohol in the wine.
Another thing to consider is the color. Our homemade tomato sauce "base" will have a lighter color. The lighter color is because the blender incorporates a little bit of air. Longer cook times and the reduction will help darken the sauce.
You can also use a food mill to puree the tomatoes without incorporating the air. The tomato sauce will stay a natural color.
Adding in tomato paste also helps achieve the dark color much quicker and a more robust tomato flavor profile.
How to Make Homemade Tomato Sauce from Fresh Tomatoes
Choosing Quality Fresh Tomatoes for Your Sauce
To create the best homemade tomato sauce, it's essential to use high-quality fresh tomatoes.
San Marzano and Roma tomatoes are excellent options due to their sweet flavor and lower water content. However, a great sauce can be made from various fresh tomatoes, and the choice ultimately depends on your preference.
Preparing Your Fresh Tomatoes for the Sauce
Once you've chosen your tomatoes, you need to prepare them for the sauce. This involves washing and blanching the tomatoes in a large pot of boiling water.
Afterward, the skin will peel off easily, and you will be ready to proceed to the next step of making your tomato sauce from scratch.
A Basic Fresh Tomato Sauce Recipe
To make tomato sauce, start by sautéing garlic in olive oil in a large saucepan over medium heat. Add the prepared tomatoes, a pinch of salt, and simmer, stirring occasionally.
You can also add a bit of tomato paste to thicken the sauce. After an hour or so, use a blender or a food processor to achieve the desired consistency for your fresh tomato sauce.
Fun idea: the next time you make homemade tomato sauce, visit one of your local farmer's markets.
Connecting with our local food is special, and we get a special sense of pride knowing we're supporting our local farmers.
Understanding Marinara Sauce
How is Marinara Sauce Different from Regular Tomato Sauce?
While both are made from tomatoes, they differ in composition and application. Tomato sauce is more versatile and can be used as a base ingredient in several dishes like lasagna and meatballs.
On the other hand, Marinara is a quick-cooking sauce that you can whip up in a jiffy, perfect for spaghetti sauce or pizza toppings.
Transforming Your Tomato Sauce into Marinara
Adding basil, red pepper flakes, and a bay leaf to your basic tomato sauce recipe can effortlessly transform it into a mouth-watering sauce.
This infusion of herbs and spices takes the humble tomato sauce to higher culinary levels, making it the secret weapon in your kitchen arsenal.
Quick and Easy Marinara Sauce Recipe
A quick marinara sauce recipe starts just like any other homemade tomato sauce - with high-quality tomatoes, olive oil, and minced garlic.
However, the addition of fresh basil, a dash of red wine, and the absence of simmering for long hours really sets it apart from your regular tomato sauce. In hardly any time at all, you'll have a pot of rich, aromatic marinara sauce ready to serve.
Essential Ingredients for Homemade Tomato Sauce
The Role of Olive Oil in Your Sauce Recipe
Olive oil forms the foundation of the sauce, releasing essential flavors when ingredients like tomatoes and garlic are sautéed in it. The oil also gives the sauce a lush texture and insulates the flavors, rounding them initially and then preserving them during the simmering process.
Using Fresh Basil for an Authentic Flavor
Basil adds an unmistakable flavor to the sauce. Its sweet, minty flavor complements the natural sweetness of tomatoes, unifying all the ingredients in the saucepan into a delicious harmony. For a more robust flavor, you can also add dried basil at the beginning of the cooking process.
Utilizing Canned Tomatoes in Your Tomato Sauce Recipe
While fresh tomatoes are often preferred for a sauce recipe, you can also use and create a great canned tomato sauce for a reliable, year-round option.
Whole, crushed, or diced - they all yield robust, full-bodied sauces that are perfect for various dishes packaged at the height of-seasonal freshness.
Testing the Flavor and Adjusting Seasonings in Your Pasta Sauce
To achieve the best spaghetti sauce, taste and adjust the seasoning as you go. Add salt and pepper in stages, allowing the sauce to simmer a while after each addition. That way, you get the chance to taste the sauce and decide if it needs anything more.
Storing Pasta Sauce for Future Use
If you make more pasta sauce than you need, you can store it for future use. Pour the cooled sauce into an airtight container and refrigerate. It will stay fresh for up to a week.
Shelf Life of Homemade Tomato Sauce
How Long Does Homemade Tomato Sauce Last in the Fridge?
When properly stored in a cool environment, it can last about 5-7 days in the fridge. This makes it perfect for those who like to meal prep or want a convenient and quick option for delicious meals throughout the week.
Storage Warning
Never ever store tomato products in aluminum containers. The natural acid in the tomatoes will have a chemical reaction.
Preserving Your Homemade Sauce
Vacuum-sealed in an airtight container, you seal in freshness and protect your sauce from bacteria, making it last longer. Try to use the sauce within the recommended timeframe for the best flavor and safety.
Can You Freeze Your Homemade Tomato Sauce?
Yes, you can! Freezing is an ideal way to extend the shelf life of your homemade tomato sauce. Ensure it is cooled and transferred to a freezer-safe, airtight container.
It is advisable to use the frozen sauce within 4 to 6 months for best results. When you're ready to use it, just reheat it on the stove and enjoy.
🎥 Watch How To Make
FAQs
How Long Will It Last In ThWatche Refrigerator?
To experience the freshest flavor, only store tomato sauce for 4-5 days in the refrigerator. The natural acids in the tomatoes will begin to ferment, and the flavor will change.
How Can I Freeze Tomato Sauce?
Two tricks. First, add a little bit of extra water and mix it well. This will increase the time you can freeze the sauce. The freezer destroys moisture over time.
This is insurance.
Once into a freezer, save the container, then add a small bit of olive oil over the top. Do not mix it in. This will create a natural cover to the top of the sauce, helping protect it from freezer burn.
How To Make Tomato Sauce Less Acidic?
If your homemade tomato sauce is too acidic, you can counterbalance the acidity by adding a pinch of sugar.
Please use it sparingly, as you do not want your sauce to become too sweet.
Another method is to include a piece of carrot while the sauce is simmering, which helps to absorb some of the acidity. Simply remove the carrot when the sauce is ready.
What Is The Best Homemade Tomato Sauce Recipe?
A: One of the best homemade tomato sauce recipes involves using high-quality tomatoes, preferably plum or San Marzano tomatoes.
First, blanch the tomatoes in boiling water until the skin starts to peel. Then, remove the tomatoes from the water bath and peel them.
You can use around two pounds of fresh tomatoes. Add a tablespoon of olive oil and tomatoes in a deep pot or Dutch oven. Bring to a boil, then reduce the heat to low and simmer.
At this point, add your herbs, such as basil, and let the sauce simmer until the desired consistency is reached. The result is a delicious homemade pasta sauce!
How Long Does A Homemade Tomato Sauce Recipe Last?
The duration of a homemade tomato sauce recipe's shelf-life can vary. Generally, if kept in the refrigerator, homemade tomato sauce can last for about two weeks.
For longer storage, you can freeze the sauce, where it can last for up to six months. Remember to always check the sauce before use for any signs of spoilage if it has been stored for some time.
📖 Recipe Card
Homemade Tomato Sauce
Suggested Equipment
Ingredients
Basic Tomato Sauce Ingredients
- 6 large Greenhouse or Plum Tomatoes / ie San Marzano Tomatoes
- ½ large Onion Vidalia Onions are my choice
- 1 tablespoon Tomato paste
- 1 tablespoon Sea Salt
- 3 tablespoon Olive Oil
Optional Herbs & Seasonings
- 1 tablespoon Oregano
- 1 ½ tablespoon Basil
- 1 tablespoon Parsley
- Poblano Pepper Personal favorite. Sautee until soft before adding
Instructions
Removing the Tomato Peel/Skin
- Take a paring knife and mark/cut "X"s on the top of the tomatoes. Make the cuts about 2 inches wide.
- Bring a large pot of water to the boil
- Place the tomatoes into the boiling water for around 90 seconds to 2 minutes, or until the peel starts to come off.
- Next, remove the tomatoes and allow them to cool so you can handle them. Then remove the peels. I like using a knife
- Chop the onion and begin cooking it in a large pot on medium heat. Add olive oil to sautee the onions and begin creating the flavor base. Add a pinch of salt. Cook/sautee for 3 minutes.If you would like a stronger flavored tomato sauce you could add garlic. But only add the garlic once the onions have cooked and begun to soften or risk the garlic burning.
- Give the tomatoes a rough chop and add them to the cooked onions. Cook together for 10 minutes on medium heat. You can add a little bit of water at this point. If you add too much water by accident, you can always "cook" / "reduce" the sauce on the stovetop. The longer you cook the sauce the thicker and more reduced it becomes.
- Finish the sauce by using a blender, immersion blender, or food processor. Blend/puree until smooth. This is where you can add any additional flavors you want. Oregano, parsley, basil. Just be careful to not add too much or risk overpowering the tomato sauce.
- Add smooth tomato puree back to the pot and cook till desired consistency.
- You could add the tomato paste at this point for deeper color or just cook the sauce until it darkens in color.
- Add salt & pepper to taste
Video
Notes
- Remember to rinse the tomatoes off under cold water to remove all dirt.
- Tomatoes are at their peak season in the latter part of the year in North America.
- The value of a plain tomato sauce cannot be overstated. This offers you the chance to turn the sauce into many other sauces.
- Cooking in batches, making a lot of sauce, reduce the amount of salt you add and wait until the sauce is used. The salt over time can mask the natural tomato flavors.
- Never store tomato sauce in aluminum. The acid in the tomatoes will have a chemical reaction.
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