Homemade tomato sauce is in season. The tail end of the summer tomato crop is pouring into local markets, and prices are as low as theyre going to get.
Its less work than you worried it would beyou dont have to peel and seed the tomatoes before they go into the pot. And the payoff is huge. The rich and complicated flavors of homemade tomato sauce improve even the simplest dishes.
The shortcut? A food mill. You dont have to peel or seed the tomatoes because after a preliminary simmer to soften the vegetables, youll run them through a food mill. The seeds, skins, cores, and stringy parts of the vegetables stay behind in the food mill; the meat of the vegetables returns to the pot and simmers down to a hearty sauce.
More good news: none of the quantities are absolute. The only rule is that there must be more tomatoes than anything else, use whatever onions, garlic, peppers, or carrots are in your vegetable bin. None of it needs to be pretty; youre cooking it down to a sauce.
If you dont have a food mill, you can quickly puree the cooked vegetables in a blender or food processor, then press the pureed mixture through a sieve with a spatula to capture the skins and seeds. Same result.
At the end of the second simmer to reduce the sauce, a small amount of tomato paste and sugar are added to deepen and round out the tomato flavor.
You can freeze Easy Home-Made Tomato Sauce or can it. Either way, youll wish youd made more.
EASY HOMEMADE TOMATO SAUCE
makes about 7 cups
- 5 pounds of fresh tomatoes, washed, cut into chunks
- 1 onion, coarsely chopped
- 1 green, red or yellow bell pepper
- 3 cloves garlic
- 2 carrots, peeled
- 1 stalk of celery, coarsely chopped
- 3 tablespoons tomato paste
- 2 tablespoons sugar
- 2 teaspoons salt
Add all of the coarsely chopped vegetables to a large pot. Bring to a boil, reduce heat and simmer, covered, for 30 minutes or until all of the vegetables are very soft.
Run the entire mixture through a food mill and return the puree and all the juices to the pot. If you dont have a food mill, puree the mixture in a food processor or blender, then press it through a sieve to capture the seeds and skins.
Simmer the mixture, uncovered, until it reaches the desired consistency. This may take and hour to and hour and a half, depending on the juiciness of the vegetables.
When the sauce is thick, add the sugar and tomato paste, stir and cook 10 minutes longer, then decant into containers and can or freeze.
NOTE: This is a very forgiving recipe;,and all quantities are approximate. None of the fruit needs to be pristine, just flavorful. If you lack--or have a surfeit of--a particular ingredient, go with it. All thats required is that tomatoes are the primary ingredient.
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