Best tomato peeler11/19/2023 Wipe the rims with a towel, then seal with lids and bands. Stir in 2 tablespoons of bottled lemon juice per jar. Transfer the hot tomato sauce to warmed jars, leaving about 1 inch of headspace. Prepare a boiling water bath and 4 to 6 quart-sized canning jars.įollow the directions above through Step 3. You can also freeze the tomato sauce in mason jars (but make sure you follow the tips in that post). (Tip: When storing the sauce in bags, portion them into 2-cup or 4-cup servings for ease of cooking, squeeze out the excess air and then flatten the bags before stacking and freezing.) Step 4: When the sauce is finished, let cool to room temperature, then transfer to jars and refrigerate for up to 1 week.Īlternatively, you can transfer the cooled sauce to freeze-proof containers or zip-top bags and freeze for up to 3 months. Reduce the heat and simmer uncovered, stirring occasionally, for 30 to 90 minutes until the tomato sauce is thickened to your liking. Step 3: Place the stockpot over medium-high heat and bring the puree to a boil. Step 2: Transfer the tomato puree to a large stockpot, then repeat Step 1 until all tomatoes are processed. Pulse a few times to your desired level of chunkiness. Step 1: Working in batches, quarter or coarsely chop the tomatoes and add them to the bowl of a food processor. Makes 4 to 6 quarts (depending on length of simmer time) IngredientsĨ tablespoons bottled lemon juice (optional, if canning) Instructions Refrigeration Method Wide-Mouth Quart Jars | Wide-Mouth Plastic Storage Caps Easy Peasy Homemade Tomato Sauce (No Peeling Required) It’s fun, it’s different, and it can dress up an otherwise ordinary dish. I’ve turned out green tomato sauce (from ripe green tomatoes), orange, yellow, white, even a stunning maroon from a batch of beautiful purple-black fruits. If you love tomatoes as much as I do, you can even make a rainbow of sauces from all the colorful and delicious heirloom tomato varieties available. (Just be sure to slice off any blemishes before using them.) Use the excess harvest from your garden, or seek out tomatoes at farmers’ markets, which sometimes sell their slightly bruised or blemished fruit in bulk for a great bargain. Traditional recipes often call for paste or plum tomatoes, like the Roma variety, since they have thicker skin, firmer flesh, and less moisture (which means they peel easier, boil down faster on the stovetop, and make a denser sauce in less time).īut because this sauce requires no peeling, I’m a fan of using any and all tomatoes, including cherry and grape varieties. What are the best types of tomatoes to use for skins-on tomato sauce?Īny blemish-free, vine-ripened, firm-fleshed tomato can be used for sauce. A shorter cooking time (I usually never go more than half an hour) means you retain more of that fresh tomato flavor. I tend to cook the tomato sauce for less time than most recipes recommend, since I know I’ll be cooking it even more when I make the actual sauce. The unadulterated tomato sauce is a good base for homemade ketchup, tomato chutney, tomato jam, and salsa as well, or you can simply stir it into minestrone soup, Spanish rice, or any recipe that calls for crushed or diced tomatoes. Pasta sauce isn’t the only thing you can make with your pureed tomatoes, however. You can also take the edge off a bitter tomato sauce by stirring in 1 tablespoon butter until it melts. Taste, and keep adding tiny amounts of baking soda to see if it helps neutralize the acidity. Quick tip: To save a bitter tomato sauce, stir 1/4 teaspoon baking soda into 1 cup sauce while it’s simmering. Whatever the mood may be, I like having a neutral sauce that I can add my garlic, onions, peppers, herbs, and spices to, without being tied down to a specific flavor profile.īy starting with a basic tomato sauce, you also reduce the chances of ending up with a bitter-tasting sauce, which sometimes happens with overcooked spices. Some nights I might be feeling classic Italian marinara with basil, oregano, and garlic, other nights I might want a little arrabbiata action, and there are nights I might go for this spicy minty tomato sauce. I prefer to keep the sauce simple as it gives me more options when cooking. (Unless you’re planning to can the sauce for storage, in which case you’ll need to add bottled lemon juice for safe canning.) This is a basic sauce that omits the labor-intensive blanching, peeling, seeding, and straining of more traditional sauces. The secret to a fresh and flavorful tomato sauce from scratch
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