Fresh Tomato Sauce

Fresh Tomato Sauce IMAGE Author: Canadian Living Credits: Fresh Tomato Sauce IMAGE

Peeling and seeding tomatoes may take time, but fresh homemade tomato sauce is worth the effort. Firm, ripe plum tomatoes are the best choice for this sauce, and if you grow them in your garden, even better!

  • Portion size 11 servings
  • Credits : Canadian Living Magazine: September 2015

Ingredients

  • 4 kg plum tomatoes about 40
  • 2 onions chopped
  • 1/2 cup olive oil
  • 3 cloves garlic minced
  • 1 can tomato paste
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon pepper

Method

Score an X in bottom of each tomato. In large saucepan of boiling water, cook tomatoes until skins begin to loosen, about 1 minute. Using slotted spoon, transfer to bowl of ice water and chill for 20 seconds; drain.

Working over fine-mesh sieve set over bowl, peel off tomato skins; discard. Core tomatoes and remove seeds to sieve; press seeds to extract juices, reserving 3 cups. Set juices aside. Discard seeds and cores.

In food processor, purée tomato flesh, in batches, until smooth.(Purée should yield approximately 10 cups.) Scrape into bowl. Set aside.

In food processor, purée onions until smooth.

In large Dutch oven or heavy-bottomed saucepan, heat oil over medium heat; cook onions, stirring occasionally, until golden and liquid has evaporated, about 12 minutes. Stir in garlic; cook, stirring, until fragrant, about 1 minute. Stir in tomato purée, reserved tomato juice, tomato paste, salt and pepper. Bring to boil; reduce heat and simmer, uncovered, stirring occasionally, until sauce has reduced to about 11 cups, about 1 1/2 hours. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week or freeze for up to 2 months.)

Change it up: Pressure Cooker Fresh Tomato Sauce
Follow first 4 paragraphs as directed. In pressure cooker, heat oil over medium heat; cook onions and garlic as directed. Stir in tomato purée, 2 cups of the reserved tomato juice, the tomato paste, salt and pepper. (Reserve remaining tomato juice for another use.) Secure lid; bring to high pressure over high heat. Reduce heat while maintaining high pressure; cook for 20 minutes. Remove from heat; let pressure release completely, about 2 minutes.

Nutritional facts per 1/2 cup: about

  • Fibre 2 g
  • Sodium 146 mg
  • Sugars 5 g
  • Protein 2 g
  • Calories 80.0
  • Total fat 5 g
  • Potassium 429 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 8 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Fresh Tomato Sauce

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