Certainly! Here’s a detailed recipe for making tomato sauce from scratch, perfect for pasta, pizzas, and more. This recipe yields about 4 cups of sauce and takes approximately 1.5 hours to prepare and cook.
Homemade Tomato Sauce Recipe
Ingredients:
- 2 pounds (900 grams) ripe tomatoes (about 8-10 medium tomatoes, preferably Roma or San Marzano)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 carrot, finely grated (optional, for sweetness)
- 1 celery stalk, finely chopped (optional, for depth)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar (optional, if tomatoes are too acidic)
- 1 tablespoon tomato paste (for added richness, optional)
- 1/4 cup fresh basil leaves, chopped (optional, for a fresh finish)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions:
- Prepare the Tomatoes:
- Bring a large pot of water to a boil. Prepare a bowl of ice water.
- Make a small “X” incision on the bottom of each tomato with a knife.
- Blanch the tomatoes by placing them in the boiling water for about 30 seconds until the skins start to peel back.
- Transfer the tomatoes to the ice water to cool quickly. Once cooled, peel off the skins and discard them.
- Chop the peeled tomatoes into quarters, removing the core and seeds if desired. Set aside.
- Cook the Aromatics:
- Heat the olive oil in a large skillet or saucepan over medium heat.
- Add the finely chopped onion and sauté for about 5 minutes, or until translucent and slightly golden.
- Add the minced garlic and cook for another 1-2 minutes, being careful not to burn it.
- If using, add the grated carrot and chopped celery and cook for an additional 5 minutes until softened.
- Build the Sauce:
- Add the chopped tomatoes to the skillet. If using tomato paste, stir it in now.
- Season the sauce with salt, black pepper, dried basil, and dried oregano. If the tomatoes are particularly acidic, add the sugar to balance the flavor.
- Bring the mixture to a simmer. Reduce the heat to low and let it cook uncovered for 45-60 minutes, stirring occasionally. The sauce should thicken and reduce.
- Blend the Sauce (Optional):
- For a smoother texture, use an immersion blender to blend the sauce directly in the pot. Alternatively, transfer the sauce in batches to a countertop blender and blend until smooth. Be cautious with hot liquids.
- Adjust Seasoning:
- Taste the sauce and adjust seasoning if necessary. If using fresh basil, stir it in now for a burst of fresh flavor.
- Finish and Store:
- Remove the sauce from heat and let it cool slightly.
- Transfer the sauce to sterilized jars or containers. Store in the refrigerator for up to a week or freeze for up to 3 months.
Tips:
- Tomato Quality: Using ripe, high-quality tomatoes will greatly enhance the flavor of your sauce.
- Flavor Development: For deeper flavor, consider roasting the tomatoes before adding them to the sauce.
- Acidity Balance: Adding a pinch of baking soda can help balance acidity if the sauce is too tart.
This homemade tomato sauce is versatile and can be customized with additional herbs, spices, or vegetables based on your preference. Enjoy it with pasta, pizza, or as a base for other dishes!
