Google Amy's Cooking Adventures: Homemade Tomato Sauce
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Saturday, August 15, 2015

Homemade Tomato Sauce


Dude is back in action again today with Kids in the Kitchen!  He was watching Disney Junior the other day and found an amazing homemade tomato sauce he absolutely had to try!

I’ve made tomato sauce from scratch before (here and here) and while delicious, neither recipe quite hit the mark when it came to the smoothness and thickness I’m accustomed to with jarred pasta sauce.

This sauce did it.

I realized the key is to really let that liquid reduce down and to puree instead of trying to just mush up the tomatoes with a spoon.

All in all this was a hit for the whole family. 

Here’s Dude:

 We picked fresh tomatoes and basil from our garden.  NOW THAT'S FRESH!      




Recipe Note:
I did not use plum tomatoes in this recipe.  I used whatever was growing my garden and I have no idea what I planted (not romas though, I know that much)!  The resulting tomatoes (and sauce) are small and a bit orange in color.

Homemade Tomato Sauce

1 ½ lbs tomatoes, preferably plum or roma tomatoes
1 tbsp extra virgin olive oil
2 carrots, minced
2 stalk celery, minced
1 small yellow onion, mined
4 cloves garlic, minced
¼ tsp sea salt
Pinch of crushed red pepper
½ cup dry red wine (I used Chianti)
3 cups water
2 tbsp grated parmesan
½ cup loosely packed basil leaves, cut chiffonade


Bring a large pot of water to a boil and prepare a large bowl of ice water.

Cut a small, shallow X on the bottom of each tomato.  Plunge the tomatoes into the boiling water for 30-45 seconds, then remove and place immediately into the ice water to cool.  Once cooled, gently remove the skins (and discard) and roughly chop the tomatoes.

Meanwhile, heat the olive oil in a medium saucepan.  Add the carrots, celery, onion, and garlic and cook over medium-low heat until softened.  Add the tomatoes and bring to a simmer.

Stir in the red wine and water and bring to a light boil.  Cook over medium heat, uncovered, for 45 minutes or until the sauce is thick and reduced.

Remove the pot from heat.  Stir in the parmesan and basil.  If desired, use an immersion blender to puree the sauce.

Makes enough sauce to cover 1 pound of pasta 

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