Homemade Fresh Tomato Sauce – Recipe
Since the tomatoes decided to ripen all at once, my kitchen got busy with cooking homemade tomato sauce. It’s a long process, since I hardly ever cook ONE thing for 4 hours, tending to it at least every 20 minutes….but it’s all worth it, once I get a taste of the finished product…delish!
What a difference between the flavor of the homemade sauce, and the store-bought one; but I wouldn’t want to always make my own sauce…way too much work, and it takes so many tomatoes to produce only few cups of sauce.
- 10-15 medium tomatoes
- 2 Tbs. Olive Oil
- 2 Tbs. Butter
- 1 Onion, chopped
- 1 Green Pepper, seeded and chopped
- 2 Carrots, shredded
- 5 garlic cloves, minced
- 1/4 cup fresh Basil, chopped
- 1/2 tsp. Italian Seasoning
- 1/3 cup Burgundy Wine
- 2 stalk Celery
- 2 Tbs. Tomato Paste
- 2 Bay Leaves
- 3 springs of Italian Flat Leaf Parsley
- 1 Tbs. of Butter
- 1 medium onion, whole
- Bring to boil a large pot of water.
- Remove any blemishes and core from the tomatoes, and submerge them in the boiling water for 1 minute.
- Prepare a large bowl of ice-cold water, and remove the tomatoes into it (this hot/cold bath will crack and loosen the skin on the tomatoes for easy peeling).
- Peel off the skin, and remove seeds.
- Cut into chunks 3 tomatoes, and puree the remaining tomatoes in a food processor.
- Set aside.
- Heat 2 Tbs. of olive oil in a sauce pan.
- Add chopped onions and garlic.
- Saute for 1 minute, or until translucent.
- Mix in peeled and shredded carrots, and green pepper.
- Saute 5 minutes, stirring occasionally.
- Add tomato puree, seasonings, bay leaves, celery, and wine.
- Cover, and simmer for 2 hours, stirring every 20 minutes.
- Add tomato paste, butter, whole onion, and parsley springs.
- Cover, and simmer another 2 hours, also stirring every 15-20 minutes.
- Discard Bay leaves, Parsley springs, whole onion, and Celery.
You can also cool it off, and store it in the fridge for later use, or freeze it in freezer bags to use even later.