Basic tomato sauce recipe
- 3 kg of tomatoes
- 2 onions
- 2 cloves of garlic (or more!)
- herbs to taste (don’t be shy to put lots! Basil, thyme, oregano, rosemary, celery leaves, etc.)
- other vegetables that you enjoy (for example, carrots, celery, peppers and mushrooms for a more “classic” version)
- some protein if you wish : crumbled tofu, ground beef, textured vegetable protein (which is soy “faux meat”), bacon, sausages, whatever you feel like!
- olive oil is usually used, but almost any oil (or butter!) will work.
- Salt and pepper
- Chop onions, garlic and herbs finely (save half the garlic and herbs for later on).
- Heat oil in large pot at medium-low heat.
- Throw in the onions and the first batch of garlic and herbs in the pot and let cook for a couple of minutes until it starts smelling really nice (I like to add salt and pepper here, but others like to add it later. Whatever floats your boat!). Stir occasionally to make sure it doesn’t stick.
- Core out the stems from the tomatoes and chop them roughly. (if you’re feeling fancy, you can peel your tomatoes by making a small “X” on the bottom after having pit them, then dunk them in boiling water for a couple of seconds, and then dunking them in cold water. They should peel really easily this way. Note that I don’t actually do this myself when making sauce).
- If you have a food processor, you can use it to crush your tomatoes and already have a “saucy” texture.
- Add tomatoes to pot and bring the heat up to medium high (to to max heat if you really trust that your pot won’t make your sauce stick to the bottom and burn).
- While this heats up, chop your vegetables and add them after the sauce is hot.
- If you have meat, it’s usually nice to cook it slightly on the side in a pan with some onions before adding it to the sauce.
- Once the sauce is boiling, lower the heat to medium low with the top off so it boils down to a nice thick texture.
- Add the second half of garlic and herbs towards the end, when the sauce is almost done (some people like to add salt and pepper at this point).
You can can this type of sauce with an autoclave, but it is NOT SAFE to can tomato sauce without an autoclave as it could develop bacteria that are very harmful (and potentially deadly). So it’s better to just freeze it if you want to keep it for later.
Also, if you want a “sauce rosée”, just add some cream towards the end.
Enjoy! And feel free to experiment!