Have you ever made tomato sauce from scratch? I’m not talking about whole tomatoes in a can that you add fresh ingredients to, I’m talking fresh, organic, homegrown, straight from the garden tomatoes. You can absolutely taste the difference between store bought sauce and homemade sauce and once you go homemade, you will never go back. If you haven’t started growing your own then check out your local farmers market and if you don’t have one close to you then buy organic at your local supermarket.
40 San Marzano tomatoes
1/4 c. Extra Virgin olive oil
1 small onion, chopped
1/4 c. Fresh basil, roughly chopped
1 can organic tomato paste
1 bay leaf
Heaping tsp. sugar
2 shakes of red pepper flakes, optional
Wash tomatoes in cold water and remove vine.
Get a pot of water boiling on the stove.
While you are waiting for the boil, fill a bowl with ice water.
Once the water is boiling, add 10 tomatoes to the water at a time. In about 1-2 minutes you should see the skin of the tomatoes start to wrinkle or peel. Remove the tomatoes with a slotted spoon and add directly to the ice water.
Continue doing this until all tomatoes are in the ice.
Meanwhile, chop your onion and roughly chop the basil.
Add 1/4 cup of EVOO to a Dutch oven or large pot big enough to make sauce, make sure you have a lid for it. Once the oil is heated (the trick to knowing when your oil is hot is taking the handle of your wooden spoon and placing it in the oil, if you see bubbles forming then your oil is ready), add your chopped onion and cook until translucent, then add garlic.
While the onions and garlic are on the stove top, start peeling your tomatoes. Gently squeeze some of the seeds out as well.
Once all of the tomatoes have been skinned and emptied, throw them into a blender or food processor to chop. We prefer a chunky sauce so I squeeze them with by hand directly into the pot but you can also chop them with a large knife on a cutting board.
Once garlic is browned, add the tomatoes, tomato paste, basil, bay leaf, pepper flakes, sugar, salt and pepper and place the lid on top.
Let cook for 2 hours.
Your sauce is now ready to be gobbled up with your favorite pasta 😛
If you are not planning on eating right away, check out our post on canning.