1 kg. (35 oz) ripe tomatoes, peeled, seeds free (see notes below)
3 garlic cloves, cleaned, roughly chopped
A handful of fresh basil
5-6 table spoons olive oil
Salt and pepper
1 table spoon cayenne pepper
1 table spoon sugar (optional)
Important part of making a homemade tomato sauce is to have all tomatoes peeled and all seeds and extra water removed. This is an easy job, I promise.
Put a large saucepan with water on the stove on high heat. Let water boil.
Once water is boiling put all tomatoes in it for about 30-50 seconds. Remove from water and place on a large wooden board. Once blanched in the boiling water tomatoes will peel so easy. Peel them all, then chop up roughly, as in the process just remove seeds. Only the “meat” should be used in your tomato sauce, so discard all water, seeds and skin.
Throw the boiling water away and put a couple of table spoons olive oil in the same saucepan. Heat on high heat, then throw in the tomatoes, garlic and basil. Turn heat to medium high and cook for about 30 to 40 minutes as you stir once in a while to make sure your sauce will not burn. Stir more often at the end when almost all water is gone and tomatoes might burn easier.
Season with salt and pepper and cayenne. Add a table spoon of sugar in case your tomatoes are sour. If you are using sweet to taste tomatoes then you might not need the sugar – just go with your instincts and adjust to your taste.
Let the sauce cool off for a bit, then transfer to a large bowl/plastic box or other dish and keep covered in the fridge for up to 5-6 days.
See, it is super easy and I am sure that once you taste this recipe you will never buy a ready-made tomato sauce.
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