Sunday, April 20, 2014

Home-Made Basic Tomato Sauce

Today I have lots of tomatoes, in fact I have 7 pounds!   I figure since I am going to take time to make the sauce then the more the better.  I like to make a simple sauce without adding water, salt or other ingredients.  This way I can use it later as a base for other dishes.  The sauce can be made chunky or smooth, depending on your preference.  I keep it chunky so I have more options later.   I normally freeze this sauce if I do not use it right away.  It is good for several months.


Whole tomatoes (the more you have the better!!)


1) Lightly score each tomato in a cross.  Blanch them in gently boiling water for about 30 seconds and remove them from the pot.  Continue to do this until all the tomatoes are blanched.
2) Take a knife and peel off the tomato skin.  It should remove easily.  If the skin does not peel off then dip the tomato back in the water for a little longer.
3) Cut each peeled tomato in half and scoop out the seeds into a strainer over a bowl.
4) Use a spoon or spatula and try to squeeze as much juice from the seeds as you can into the bowl.
5) In a large pot add the skinned and deseeded tomato halves and juice.  Once the liquid starts to boil then turn the heat down to low, cover the pot and let cook for about 40-50 minutes.
6) Turn off heat and roughly mash the tomato.  I try not to mash it too much since I like to have some chunks.
7) Once the sauce has cooled, fill each container, jar or plastic bag 3/4 of the way and freeze what you do not use.  This sauce keeps for several months in the freezer.
8) When ready to use just thaw the frozen sauce in the refrigerator overnight.

*The three photos (seen above) are artwork outside an old diner that no longer exists.  However, the art is colorful, well done and depicts a lively scene (RI, 2014).

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