Homemade Tomato Sauce

[simpilotswife]

I grew tomatoes this year and of course now I have a lot. I thought I'd try making homemade tomato sauce and wondered if anyone has a recipe for a nice thick sauce.

 

[pumba]

when we had our garden and an over abundance of tomatoes. We had boiling water on the stove and you plunge the tomato into the water, take it out and take off the skins......we then put it thru a sieve type colander and get rid of the seeds......then you have the basic tomato puree. You can then add your own touches to it.......we froze our tomato sauce by putting it in quart size baggies and put it flat in the freezer.....worked out well....

I made sauce the other day and had a little hamburg in the base of it with green peppers and onions . Then took out of the casings hot sausage stuff and mixed it with a pound of beef burger and made meatballs .....they were so good.....had to pat myself on the back for those....delicious......

by the way......making sauce is alot of work......and time consuming......we now eat tomatoes and give some away and ....buy my puree and sauce in a can....

have fun

 

[Babboo]

One thing I would add to the great suggestions above is to drop your boiled tomatos into ice water to help get the skins off easier.

For making a good thick sauce I can think of nothing better than a good stick-blender. I used one in the restaurant (big - lots of horse power) and have one @ home now. They are not very expensive considering it's a fantastic multi-task item. Great for sauces, soups, even the occaional shake or malt

For the flavoring of your sauce - experiment! A tomato based sauce can be very versatile and used for a wide range of dishes. It doesn't have to all be Italian. What about a tomato cream sauce? How about a tomato based sauce for enchiladas? Bar-be-que sauce did you say??? Pizza sauce is different from a traditional pasta sauce. Try different herbs, spices, and seasonings.

With the end of summer fast approaching you are probably getting to the end of your tomato growing time - look into canning your sauces (save room in the freezer if possible). It can be time consuming but will be well worth the time if you can whip up a fresh tomato sauce for dinner or some fresh cream of tomato soup from your own garden.

 

[MazdaUK]

Try bbcgoodfood or deliaonline for good recipes. If you want to perserve sauce its easier to freeze batches than bottle it

A pinch or two of sugar (about 1tsp per 2lb tomatoes) makes for the smoothest flavour. And I second the stick blender - I rarely use my food processor, the stick thing gets shoved right in the saucepan (less washing up too )