If your summer harvest yields a surplus of tomatoes, make yourself a batch of fresh tomato sauce. While there is no shortage of wonderful out there, this sauce is a great way to use lots of tomatoes quickly before they over-ripen. With a clean, slightly sweet flavor, this sauce is the perfect start to classic like or . Odds are, you'll find dozens of ways to use this super versatile tomato sauce, so feel free to get creative!
What kind of tomatoes are best for fresh tomato sauce?
While cherry and grape tomatoes are not the best candidates for this type of sauce, any other will work wonderfully—from plum to beefsteak to vine-ripened to heirloom! Just be sure to pick out red tomatoes or the color of the sauce might be a little funky yet tasty.
How ripe should tomatoes be for sauce?
You'll want to make sure to use ripe tomatoes for this fresh tomato sauce. Underripe tomatoes tend to be tart and can give the sauce an unpleasant flavor. That said, the ripe tomatoes don't have to be beauties! If you have some garden tomatoes that have cracks or bruises, this is the perfect way to use them. If you're not a tomato grower yourself, you may be able to score a discount on some imperfect tomatoes at the farmers' market!
Does homemade tomato sauce freeze well?
Homemade tomato sauce freezes beautifully. If you have a garden full of fresh tomatoes, feel free to make a double or even triple batch and freeze it to enjoy for months to come.
Do you have to peel fresh tomatoes for sauce?
There are lots of recipes out there that require blanching and peeling the tomatoes or passing them through a food mill to remove the tough skin. Some people even remove the seeds for a more uniform texture. In an effort to save time and still get great results, this recipe calls to only remove the bitter core and keep the skin and flavorful, juicy seeds. By blitzing the tomatoes in a countertop blender, the skin breaks down and won’t provide any unfavorable chew to the sauce.
How do you properly can fresh tomato sauce?
If the goal is to preserve every tomato in the harvest, this recipe can be easily doubled. Properly canning your tomato sauce means you can enjoy a fresh taste of sunshiny summer in middle of a chilly December! You'll thank yourself later. Tomatoes contain enough acidity to safely can using . Boiling the canned tomatoes kills bacteria and naturally vacuum seals the jar lid for that satisfying pop. It also makes an incredibly special food gift!
5 lb.plum tomatoes, cored and quartered
2 tbsp.unsalted butter
4cloves garlic, minced
2 tsp.kosher salt, plus more to taste
ground black pepper
2 tbsp.extra virgin olive oil
2sprigs fresh basil
Step 1 In a blender, blend the tomatoes, in batches as necessary, until an almost smooth pulp forms. Pour into a large bowl; there should be about 10 cups of puree. Step 2 In a large Dutch oven, melt the butter over medium-high heat. Add the garlic, and cook until fragrant, about 30 seconds. Step 3 Stir in the tomato puree, salt, and pepper. Bring to a boil, stirring frequently. Reduce the heat to medium-low, and simmer until the sauce reduces by one-third, 45 minutes to 1 hour. Step 4 Remove the pot from the heat and stir in the oil and basil. Add salt to taste.
