If you have a bit of time, tomato sauce is an easy way to use up your extra tomatoes! Use a combination of your favourite herbs, and add other veggies according to preference (e.g. carrots, zucchini, pepper).
How To Make Tomato Sauce
- Onions diced
- Garlic diced
- Pepper chopped
- Salt to taste
- Pepper to taste
- Honey optional
- Hot pepper chopped (optional)
- Boiled carrots optional
Wash your tomatoes, then chop up into 8ths and toss them in the sauce pot right away. If you prefer you can remove the skins and seeds at this point, but the sauce will take much longer to prepare this way.
To remove the skins: Cut away the stem and any surface scars and blemishes. Cut an X in the bottom of the tomato. Plunge the tomatoes in boiling water for 1-2 minutes. Remove from boiling water and plunge in cool water immediately. Starting from the X, peel the skins off of the tomato.
To remove the seeds: After removing the skin, cut the tomato open "horizontally" so that all of the seed cavities are exposed. Squeeze the tomato just as you would to squeeze juice from a lemon and the seeds will come out.
Next put the tomatoes in a sauce pot and heat to simmering. Add onions, garlic, sweet peppers, herbs and salt and pepper to taste. The herbs I like to add are basil, oregano and thyme. I will also add a tablespoon of honey if the sauce is too sour. If you like hot foods, you can add a whole or chopped hot pepper. If you add a pepper whole be sure to remove it before serving. I also sometimes steam or boil carrots on the side and then puree them and add them to the sauce to make it thicker and a bit more nutritious.
Continue to simmer the sauce uncovered until it reaches your desired consistency. This usually takes about 30-45 minutes. The longer you cook it the more water that will boil off and the thicker the sauce becomes.
Use immediately, store in a sealed glass jar in the fridge for up to a week, or freeze for up to a year.