How to Make Homemade Tomato Sauce

Learn how to make home made tomato sauce from recent tomatoes. This tomato sauce is straightforward to make and all you want is a couple of fundamental substances and a few persistence. You can use this home made tomato sauce for pasta dishes, pizza, gnocchi, meat recipes, hen recipes and extra.

Full written and printable recipe:

Recipes you’ll make with tomato sauce:
Lasagna:
Gnocchi with Tomato Sauce:
Spaghetti with Tuna and Tomato Sauce:
Meatballs in Tomato Sauce:
Shakshuka:

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Ingredients:
3kg (6.5lb) Plum/Roma tomatoes
2-3 tablespoons olive oil
1 huge onion
3 garlic loves
Salt to style
1-2 teaspoons Oregano (non-compulsory)
7-8 Basil leaves
2 tablespoons Lemon juice/vinegar (if canning use ¼ cup)

Directions:
1. Fill a big pot with water and produce to a boil. Meanwhile get ready an ice tub. Core out the stems from the tomatoes and slice a shallow “X” within the backside of each and every tomato.
2. Blanch the tomatoes in boiling water for 30-60 seconds, then switch to ice tub. Remove the skin from the tomatoes.
3. Chop the tomatoes into small chunks and put aside.
4. In a big pot warmth olive oil. Add chopped onion and sauté over low warmth till golden, about 7-8 mins. Add overwhelmed garlic and sauté for two mins extra.
5. Add chopped tomatoes to the pot, season with salt, oregano and basil. Bring the mix to a boil, cut back the warmth and simmer for 60-90 mins, till reaches desired consistency (till virtually the entire liquid has evaporated and the tomatoes are diminished to a thick, jam-like consistency). Stir continuously. At the top upload the vinegar, stir and switch the warmth off.
6. If you like easy tomato sauce, puree the sauce the use of a hand blender. Transfer to a jar.

Notes:
• The absolute best tomatoes for making home made sauce: there are lots of kinds of tomatoes, I might counsel making home made tomato sauce with Roma tomatoes, Plum tomatoes, San Marzano or a mix of serval types. It is vital to use ripe tomatoes.
• Onion, garlic, basil and oregano are simply non-compulsory additions. You can forget all of them or use a few of them.
• Canning: Pour into sterilized canning jars and twist on sterilized lids till very protected. Place jars in a pot of boiling water for half-hour. Let cool utterly at the counter. Make certain that the lids have sealed utterly. If the lid pops up when pressed, the canning procedure didn’t paintings correctly. Store to your pantry for up to 12 months!
• How to retailer tomato sauce within the refrigerator: switch the sauce to a sterilized jar and stay within the refrigerator up to 2 weeks
• How to retailer tomato sauce within the freezer: let the sauce cool utterly, switch to a jar/can or container and freeze up to 2-3 months.

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23 thoughts on “How to Make Homemade Tomato Sauce”

  1. NEVER FORGET THIS DONT ADD SUGAR OR LEMON JUST USE SWEET ONIONS AND BELL PEPPERS WILL BE A TOTAL GAME CHANGER THE SWEET ONIONS MAKES ALL THE DIFFERENCE REGULAR ONIONS MAKE SAUCE MORE BITTER. YOU CAN ALSO WATER BATH THE SAUCE

  2. interesting meathod most other meathods i have seen use a food mill to get the seeds and skin out but you just blend yours up after its cooked. I don't know which is better decisions decisions lol great video btw

  3. Wow. I just watched this once, figured if memorized it and it seemed simple enough. I even had that handheld blender thing! I decided to make the tomato sauce and whip up spaghetti with what I had lying around and boy. The sauce came out great!! Thanks!

  4. 0:05 SALSA DE TOMATE CASERA
    Ingredientes:
    3 kg (6,5 lb) de tomates pera/roma
    2-3 cucharadas de aceite de oliva
    1 cebolla grande
    3 dientes de ajo
    Sal al gusto
    1-2 cucharaditas de orégano (opcional)
    7-8 hojas de albahaca
    2 cucharadas de jugo de limón/vinagre (si está enlatado, use ¼ de taza)

    Direcciones:
    0:22 1. Llene una olla grande con agua y haga que hierva. Mientras tanto prepare un baño de hielo. Quite los tallos de los tomates y corte una "X" poco profunda en el fondo de cada tomate.
    0:36 2. Suavice los tomates en agua hirviendo durante 30-60 segundos, luego transfiéralos a un recipiente con agua helada. Retire la piel de los tomates.
    1:11 3. Pique los tomates en trozos pequeños y reserve.
    1:27 4. En una olla grande caliente el aceite de oliva. Agregue la cebolla picada y saltee a fuego lento hasta que esté dorada, unos 7-8 minutos. Agregue el ajo picado y saltee por 2 minutos más.
    2:00 5. Agregue los tomates picados a la olla, sazone con sal, orégano y albahaca. Lleve la mezcla a ebullición, reduzca el fuego y cocine a fuego lento durante 60-90 minutos, hasta que alcance la consistencia deseada (hasta que casi todo el líquido se haya evaporado y los tomates se hayan reducido a una consistencia espesa similar a la de una mermelada). Revise la sazón y añada más sal si es necesario. Revuelva con frecuencia. Al final añada el vinagre, remueva y apague el fuego.
    3:10 6. Si prefiere una salsa de tomate suave, haga puré la salsa con una batidora de mano. Transfiera a un frasco.

    Notas:
    • Los mejores tomates para hacer salsa casera: hay muchos tipos de tomates, yo recomendaría hacer salsa de tomate casera con tomates Roma, tomates pera, San Marzano o una combinación de serval. Es importante utilizar tomates maduros.
    • La cebolla, el ajo, la albahaca y el orégano son solo adiciones opcionales. Puede omitirlos todos o usar algunos de ellos.
    • Enlatado: Vierta en frascos de conservas esterilizados y gire las tapas esterilizadas hasta que quede bien seguro. Coloque los frascos en una olla con agua hirviendo durante 30 minutos. Deje enfriar completamente en el mostrador. Asegúrese de que las tapas se hayan sellado completamente. Si la tapa salta cuando se presiona, el proceso de enlatado no funcionó correctamente. ¡Guarde en su despensa hasta por un año!
    • Cómo almacenar la salsa de tomate en el refrigerador: transfiera la salsa a un frasco esterilizado y manténgala en el refrigerador hasta por 2 semanas
    • Cómo almacenar la salsa de tomate en el congelador: deje que la salsa se enfríe por completo, transfiérala a un frasco/lata o recipiente y congélela hasta por 2 a 3 meses.

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