Homemade Tomato Sauce
This homemade tomato sauce is the perfect way to add some delicious flavor to your favorite dishes. Made with fresh tomatoes, onions, and garlic, this sauce is simmered for hours to develop a rich and flavorful taste. Whether you're using it to top your pasta, pizza, or chicken, this sauce is sure to please everyone at the table.
This homemade tomato sauce is the perfect way to add some delicious flavor to your favorite dishes. Made with fresh tomatoes, onions, and garlic, this sauce is simmered for hours to develop a rich and flavorful taste. Whether you're using it to top your pasta, pizza, or chicken, this sauce is sure to please everyone at the table.
- Carbohydrate 100.539233316366 g
- Cholesterol 61.006250026162 mg
- Fat 32.8531510126343 g
- Fiber 19.8893306115124 g
- Protein 15.4309384989423 g
- Saturated Fat 16.0187230066227 g
- Serving Size 1 1 recipe (1606g)
- Sodium 328.279300043016 mg
- Sugar 80.6499027048533 g
- Trans Fat 2.65372000072973 g
- Calories 743 calories
Step-by-step
- Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
- In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.
Replacing burgundy wine with a robust vegetable broth alters the acidity and depth of this slow-simmered sauce, providing a sharper profile for those avoiding alcohol. Fresh summer plum varieties yield superior results compared to out-of-season globe specimens, containing less watery cavity space that would otherwise require extended reduction phases on the stove. Blanching the fruit for precisely sixty seconds ensures skins slip away effortlessly without cooking the flesh underneath. Cooking the foundational aromatics in a blend of butter and olive oil prevents the milk solids in the butter from scorching prematurely at medium heat. Allowing the aromatics to soften for five minutes develops the necessary sweetness before introducing liquids. Keeping the pot covered during the initial two-hour simmer traps moisture, while removing the lid for the final two hours concentrates the tomato solids after the paste is incorporated. Whole celery stalks and a single bay leaf impart subtle herbaceous undertones without introducing unwanted texture. Scaling quantities requires vigilance regarding evaporation rates, as wider Dutch ovens lose liquid faster than deep stockpots. Storing leftovers in airtight glass containers preserves flavor integrity for up to five days in the refrigerator.
