I can assure you that my mother’s tomato sauce has an incredible flavor. It cannot be compared to any other brand you have tried, and most importantly, it is natural in addition to being rich.
My mother makes the homemade sauce recipe every year because we have a garden and a lot of tomatoes. I assisted him with his previous batch last year, so here are all his secrets for making it just as rich.
This tomato sauce is one of my favorites, and it goes well with a variety of dishes. Some lentils, another day with a little pasta, pizza, fish, chicken… or even alone with a good piece of bread, this is a sauce that can be used for anything.
Tomato sauce must have the exact amount of each ingredient to be excellent. It should not be too liquid or too thick, with a level of acidity that is not overpowering but makes it clear that it is tomato-based.
- 3 k ripe tomatoes
- 3 large red bell peppers
- 1 green bell pepper
- 2 cloves of garlic
- 2 small cayenne
- Salt and freshly ground black pepper (to taste)
- 1 spoon of sugar
- 150 ml of extra virgin olive oil
- 5 large onions
To make tomato sauce, follow these steps:
- We must carefully select the ingredients we will use and have a good, well-sharpened knife on hand. The first step is to thoroughly wash the tomatoes and peppers.
- We're going to use everything, including the tomato skin, because it will help us achieve a crucial texture for this sauce.
- Reserve the onions, which have been peeled and julienned, as well as the garlic clove, which has been divided into two pieces.
- We select our extra virgin olive oil and pour a generous amount into our largest casserole.
- When the oil is hot, add the onions and 2 whole cayenne peppers.
- We reduce the heat to half. We cook the onion for about 15 minutes, or until it takes on a toasted color similar to honey; this is the point at which the onion begins to caramelize and add a sweet touch to the sauce. With the amount of onions used, it is not necessary to add a lot of sugar to the sauce, making it less caloric.
- While the onion is cooking, we chop the peppers and cut the tomatoes in half.
- If the tomatoes are small, cut them into quarters. We keep our reserves in a large bowl.
Cooking the tomato sauce and presenting it:
- When we add the garlic cloves, peppers, and tomatoes to the casserole, we turn up the heat to high. We stir carefully, mixing all of the vegetables to ensure that they absorb all of the flavor.
- We reduce the heat to medium when it starts to release liquid and bubbles. Cook for 30 minutes after adding a bay leaf.
- After that, we stop the cooking, remove the bay leaf, and puree everything in a food processor. I use a jig with tiny holes to break up any remaining pulp, seeds, or skin in the sauce.
- We'll make a semi-liquid sauce with a reddish tint that you'll want to try right away. Don't cut yourself, just grab some bread and crap; after an hour of cooking, we deserve it. We will also see the point of salt in this manner. If we need to add sugar to compensate for the tomato's acidity.
- As a final step, we reheat the casserole with the sauce, leaving it at 3 out of 10 temperature points, almost in the middle.
- We'll season it with salt, freshly ground black pepper, and sugar. The amount of sugar will be determined by the type of tomato, the sweetness of the onion, and how much it has caramelized at the start; 1 tablespoon is usually sufficient, but it depends on the taste of each one.
- We let the sauce reduce liquid gradually, usually between an hour and an hour and a half.
- You can watch TV and relax on your sofa; yes, every 15 minutes removed to prevent a large scab from forming; we don't want it to burn.
- Allow it to cool and then pack when it is warm. I store it in glass jars that I later heat in a bain-marie to keep it from spoiling over time.
- It can last up to a year, depending on how much tomato sauce you like at home.
Tomato sauce preservation. Preserves:
- We place the lids of the jars in which we will make our preserves in water and remove them as soon as the first spurts appear.
- We cover the jars with their corresponding lids in hot. We place the closed jars in a large pot of water that is about 5 cm larger than the jars.
- We make a first layer and cover it with a cloth. We added another layer of boats to ensure that the water is always above the boats.
- Cook for at least 10 minutes in a bain-marie. The fire is extinguished after that time. In that container, we allowed them to cool. Some boats may lose liquid during this process; this is normal and nothing will happen.
- We dry and store our boats once they are cold in a clean, dry place that is not very light.
- To begin, we will invert them (with the lid down) to promote sealing. We'll turn them over in a week or so. These fried tomato preserves are completely sealed and sterilized. They will last a year or more with what they have.
- I once attempted to reduce with the mixer, which was a huge blunder. There's an orange puree in there that has nothing to do with the tomato sauce. It does not have a bad taste, but what we want is to enter because of both its flavor and its appearance.
- If you don't like things spicy, leave out the cayenne. In this case, it is minimal, but it is entirely up to you.
- You can always add more water if it becomes too thick. Cook it for a longer period of time if it is too liquid. I do not recommend adding flour to thicken it.
- This recipe takes time to prepare, but if you prepare a large quantity, you will have enough for the entire year. I recommend preparing 2 to 3 liters at a time. When the tomatoes run out, buy more and prepare more. I usually pack it in vacuum glass jars, but it can be frozen if you have room in the freezer.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 433Total Fat 35gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 29gCholesterol 0mgSodium 90mgCarbohydrates 30gFiber 5gSugar 16gProtein 4g