I LOVE to can, but canning tomatoes is SO much work, for so little product. Making tomato sauce seems to be one of those things that if you count the hours of effort, it is truly easier and more cost-effective to buy the organic, packed in glass product at Costco. But, we do it anyway, HA!
After spending years slicing, seeding, blanching, peeling, worrying about ph… and then STILL getting half a jar of “tomato water”, I am willing to now share my method for awesome and easy tomato sauce! This recipe really only makes about a quart of sauce, so I do it over and over on the days I will be home to watch it. It takes all day, sure, but very little effort. Start after breakfast, finish by dinner time.
Tomato Sauce Recipe
Basket of tomatoes, 5-8lbs
1 onion
3 cloves of garlic
fresh herbs: thyme, oregano, rosemary, parsley and basil
1/2 cup red wine
salt & pepper
food mill
The kids and I go out to the garden in the morning and fill the basket with whatever tomatoes are ripe, even if they are split from the rain. The more variety, the more flavorful sauce (we’re not canning, so no need to worry about the low-acid varietals), I also pick a bouquet of thyme, oregano, rosemary, parsley and basil.
Back in the kitchen, I chop an onion and sauté it in olive oil in a big pot, as I rinse the tomatoes. I also throw in a few smashed cloves of garlic. I then dump in all the tomatoes- whole! I remove leaves, stems and rotten portions, only. Then I add the bunch of herbs and a little salt, pepper and red wine (sitting on the counter, leftover from last night). I cook with the lid on for about 30 minutes, until the tomatoes start popping. Then simmer for the next several hours with the lid off, as it reduces.
After many hours, the skins and seeds will have completely separated, and the liquid is starting to cook down. Remove from heat and let cool enough to handle. Run through a food mill. You will be amazed at how little waste goes to the compost pile!
Return to the pot and cook down to your desired consistency. I usually add some fresh garlic, salt, pepper, and depending on if it needs it, a little sugar. When it looks thick enough, remove from heat and let cool. I line a bread pan with plastic wrap, pour in the sauce and freeze overnight. The next day, flip the pan over and behold your brick of tomato-awesomeness! Wrap it up and put in a gallon freezer bag until you need it for pasta! You can also unwrap and slice off portions, if say, you need it for pizza night.
