There’s nothing better than using peak-season tomatoes in your recipes but preserving them as a sauce might be a challenge. But fear not! Here is the simplest way to enjoy their flavors whenever you want.
Preparation time: 45 minutes Cooking time: 45 minutes
- 2 kilograms of tomatoes
- 5 tablespoons of olive oil
- 6 cloves of garlic
- 2 sprigs of rosemary
- A sprig of basil
- 1 tablespoon of grape vinegar
- 1 teaspoon of granulated sugar
- 1 coffee spoon of salt
- 1/2 coffee spoon of freshly ground black pepper
Key points: We’ll be using a lot of tomatoes and in order to peel the skins easily, scratch the bottom sides in the form of a plus sign. After holding the tomatoes in boiling water for 2-3 minutes, transfer them in a pot filled with cold water. When the tomatoes have cooled, you can easily remove the skins from the place where you scratched. We’re going to make 2 full jars of tomato sauce so make sure that the jars and lids are previously unused and sterile. Boil the lids for 8 to 10 minutes in boiling water to allow the lids to fit in the jars. Leave the sauces filled jars in upside down position for one night to avoid air gaps and when everything is done keep your jars in the refrigerator or in a dark and cool place.
Cooking Suggestion: If you like spicy flavors, you can add a small number of sage leaves to the sauce while boiling.
How To Make It?
- Wash the tomatoes, peel off their skins and dice them. Peel the garlic cloves and then mince.
- If the tomato pieces are too juicy let them sit in a strainer.
- Heat the olive oil in a deep saucepan. Turn the rosemary sprig a few times in the oil to release its aroma then add your minced garlic and sauté for 1 minute.
- Add the diced tomatoes and the salt to the pan. Boil for 30 to 35 minutes and occasionally stir with a wooden spoon.
- Remove the rosemary sprigs and use a blender or transfer your mixture to a food processor to turn it to a purée.
- Pour back your purée to the saucepan. Cook on low heat for 10 minutes after adding fresh basil leaves, grape vinegar, granulated sugar and freshly ground black pepper.
- Check its saltiness by tasting occasionally and while it’s boiling, remove the foams from the surface with a spoon.
- At this stage, start putting the metal jar lids in a pot of boiling water for a short time.
- Fill the jars with the hot sauce and tighten its lids.
- Turn the sauce jars upside down on a flat surface and leave them for a night. Keep the prepared tomato sauce in a refrigerator or a dark and cool place to use it with your favorite recipes all year round!