Tag Archives: pasta sauce

My First Tomato Sauce

20 Nov

I had never tried to make pasta sauce from scratch, but I think this was a decent first attempt. The sauce I make is usually from a can of crushed tomatoes, but I felt like it was about time that I took a risk. I had absolutely no clue what type of tomatoes to get, so I just looked for something pretty. I grabbed about 5 pounds of good looking tomatoes on the vine, I’m honestly not even sure what type they are. I’m planning on using this for a baked ziti sometime next week at some point, we’ll see how it goes.

What I used:
5 lb of tomatoes- about 15 big ones.
2 tbsp olive oil
1 sweet onion, chopped
1 green pepper, chopped
1 cup baby carrots, chopped
1 6oz can of tomato paste
1 tbsp minced garlic
2 tbsp chopped basil
¼ cup red wine
1 tsp parsley
1 tsp thyme
1 tsp oregano
dash salt, pepper
2 bay leaves
2 stalks celery, whole

To start, I needed to peel the tomatoes. This is most easily done if you quickly boil them and then immediately dump them in ice… so I did just that. I brought a big pot of water to a boil. I had a big bowl about ½ full of water and ice close by. When I was waiting for the water to boil, I cut an “X” in the bottom of each tomato (it helps with the peeling). When the water started to boil, I dropped the tomatoes in and pulled them out about two minutes later when the skin started to peel. I pulled the tomatoes out and put them in the ice bath to stop the cooking/cool them down. Once they were cool enough to touch I pulled the skin off and squeezed out the seeds. I pulsed them in the food processor and set them aside for later.

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I emptied out the pot of water and put the olive oil in, and turned it to medium heat. I added the onion, pepper, garlic, and carrot and sauteed until the onion became translucent. I added the tomatoes, basil, seasonings, wine, bay leaves and whole stalks of celery. I brought to a boil, covered, and let simmer for two hours. After that, I pulled out the celery and bay leaves, pulsed the tomato mixture in the food processor until it was smooth. I added the mixture back into the pot along with the tomato paste, and simmered uncovered for two hours which helped it thicken up. When it was done, I let cool, and then spooned into jars to pop in the fridge until next week.

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