If you’re anything like us, you’ve recently finished harvesting more tomatoes than you know what to do with, so why not make some tomato sauce?
Tomato sauce has a bad rap for being difficult or time consuming, but it’s really neither. The ingredients are simple and affordable (and in fact, you can grow most of them in a basic garden) and the labour involved is minimal. Here’s what you do!
9 ounces of fresh tomatoes
a pinch of sugar
a pinch of salt
2 garlic cloves, minced
2 tablespoons of olive oil
10 fresh basil leaves, torn
Gather up roughly 9 ounces of fresh tomatoes and peel them. The thought of peeling tomatoes is likely what scares a lot of people away from making tomato sauce, but here’s the trick: bring a pot of water to a boil, toss your whole tomatoes in, let them sit in the boiling water for roughly a minute, and then scoop them out, let them cool slightly, and peel. The skin will come right off (sometimes all in one sheet) just with your fingers. When peeling them, remove the stems as well.
Put your peeled tomatoes into a pan or large pot and add the sugar, garlic, and a pinch of salt.
Cover and cook at a very low heat for about 30 minutes, without stirring.
After 30 minutes, mash up the tomatoes with a wooden spoon, and then remove the pan from the heat and let it cool.
Stir in the olive oil and fresh basil, and feel free to add any other herbs as you see fit (I always add oregano too).
We used the last batch of this that we made for lasagne, so we stirred in about a pound of cooked, drained ground beef after the sauce was done, which made a good, hearty lasagne base.
There, told you it was easy! Chris will be here later this week with a tutorial on making salsa verde, so if you grow tomatillos (or have them at your local farmers market!) keep an eye out for that one.