Thursday, April 19, 2012

Homemade Tomato Sauce


I had a lot of tomatoes leftover from our pre-wedding gathering so I decided to try some homemade tomato sauce.

Homemade Tomato Sauce

10 ripe tomatoes, skinned and seeded
2  Tablespoons Olive Oil
2 Tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
4 cloves garlic, chopped
1/4 teaspoon celery seeds
1/2 tsp. dried basil
1/4 tsp. fennel, crushed
1/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar
1/4 cup red wine (can be omitted)
1 bay leaf
2 tablespoons tomato paste

Directions:

1. Bring a pot of water to a boil. Have a large bowl of iced water ready. Place whole tomatoes in boiling water until skin starts to peel. Remove with slotted spoon and place in ice water. Let rest until you can handle. Remove skin and squeeze out seeds. Chop 8 of the tomatoes and puree in blender or food processor. Chop remaining tomatoes and set aside.

2. In a large pot or Dutch oven cook onion, bell pepper and garlic in oil and butter until onion starts to soften, about 5 minutes. Pour in pureed tomatoes. Stir in chopped tomatoes, and seasonings.  Add wine if you choose and add bay leaf. Bring to boil, then reduce heat to low, cover and simmer for 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf.

3. For a hearty pasta sauce, fry 8oz. of mild Italian sausage until cooked through and add it to the tomato sauce. Serve over cooked pasta of your choice with fresh basil and shaved Parmesan cheese and garlic bread.

13 comments:

  1. Can you can this?

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    Replies
    1. Anonymous, I'm not a canner so I don't know the answer to this...

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    2. you can can anything pretty much!!!

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  2. I was going to ask the same question from above...Can you can this?

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    Replies
    1. Beth, like I told anonymous unfortunately I don't know the answer to that.

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  3. That looks really good Ellen!!

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  4. This comment has been removed by the author.

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  5. Rather than can it how about measuring into freezer bags and pop it in the freezer.

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  6. looks good, I have tried a similar recipe that cooked the tomatoes with other ing., and blended/pureed without peeling them. It recommended freezing which worked well for me, but no reason not to can it; follow canning instruction for tomatoes.
    Love the web page and look at it most days; esp. sunday.
    Penny

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  7. I am going to make this...and if it is wonderful..which it looks like it is...I am definitely going to be canning it. We make a WONDERFUL salsa recipe that leaves the peels on...and I love it....so I won't be peeling these either. Can't wait to try it.

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  8. Hi Ellen, This looks rich and tasty. I have a glut (well small glut!!) of tomatoes reaching their use-by date in the garden so I'm looking for interesting recipes for them. I like the idea of using fennel seeds. Sounds tasty. Phillipa

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  9. You can "can" anything. for sauce can it the same way you would soup.

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