Harvest eating tomato sauce can be used in a number of recipes, so learn this today.
28 Ounce, peeled (San Marzano, 1 Can, Whole)
Extra virgin olive oil
1⁄4 Cup (4 tbs)
6 Clove (30 gm), sliced
2 , chopped
2 , chopped
5 , chopped (Whole)
3 , chopped
1. In a sauce pot, add oil over VERY low heat, then add the garlic and herbs.
2. Slowly simmer..should see a bit of bubbles..slower the better..you cant rush love making!!
3. After oil has infused for 10 minutes minimum, add tomatoes that have been pulsed 2 times in a blender or food processor.
4. Season with salt & pepper, add optional ingredients. Bring to boil, then shut off and remove from heat.
Chef’s Note: Do not simmer this sauce for over 20 minutes..you want to retain the “fresh” or “fresca” taste. Grandma will forgive you, I hope! :) Also, check out our Northern Italian Seasoning
One of the best ways to kick-up the deliciousness of any dish is to top them with loads of tomato ketchup. And when prepared at home using fresh tomatoes, they taste even better. Chef Keith Snow shows how you can pulp your garden-fresh tomatoes to make delectable tomato sauce at home that comes sans the high sodium content and preservatives. A delicious way to good health!
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