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Homemade Tomato Sauce

keithsnow's picture
Harvest eating tomato sauce can be used in a number of recipes, so learn this today.
Ingredients
  Canned tomato 28 Ounce, peeled (San Marzano, 1 Can, Whole)
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Garlic 6 Clove (30 gm), sliced
  Rosemary sprigs 2 , chopped
  Thyme sprigs 2 , chopped
  Chives 5 , chopped (Whole)
  Oregano sprigs 3 , chopped
  Salt To Taste
  Pepper To Taste
Directions

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Spicy
Method: 
Simmering
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Tomato, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Subtitle: 
Fig Cake with Egg
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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