You can use tomato sauce in many dishes, including pasta, rice, soups, and other dishes.Making your own preserves extra tomatoes from the garden, and it's a great way to get a dose of vitamins and minerals in winter when tomatoes aren't growing.A basic sauce is easy to make and can be used as a base for other things but you can also make variations that include vegetables and other ingredients.
Step 1: You need to collect your supplies and ingredients.
A basic tomato sauce is made with a few ingredients.To make this easy and versatile sauce, you'll need all your ingredients, plus: Small knife Large pot Large bowl filled with ice water Slotted spoon Large mixing bowl Food processor
Step 2: The tomatoes can be Stemed.
To cut the tomatoes' stem, use a small knife to cut a hole in the stem.Put the stem out of the tomato.To prepare the tomatoes to be blanched, cut a small and shallow X in the bottom of them.
Step 3: Cut the tomatoes.
Blanching means to boil something for a short time and then drop it into ice water to stop the cooking process.Blanching makes vegetables more colorful and easier to peel.To blanche the tomatoes, fill a large pot with water and bring it to a boil over medium-high heat.There should be equal amounts of ice and water in the bowl.The tomatoes should be boiled in batches of four or five.After 45 seconds, the skin begins to split.Drop the tomatoes into the ice bath with the spoon.After about 30 seconds, remove the tomatoes from the ice bath and transfer them to a mixing bowl.Continue until you have blanched the tomatoes.
Step 4: Prepare the tomatoes by peeling and chopping them.
You can peel the tomatoes with your fingers.Thanks to the blanching process, it should peel off easily.Transfer the tomatoes to a food processor.The consistency of your sauce can be achieved by pureeing the tomatoes a few times.You can puree the sauce until it is smooth.You can chop tomatoes with a knife if you don't have a food processor.If you want to get a smooth sauce, now is the time to seed your tomatoes.
Step 5: Put the tomatoes in a pan.
The tomatoes will be put in a pot.Bring them to a boil over medium heat.For a thin and runnier sauce, cook the tomatoes for 30 minutes.It takes 90 minutes to make a thicker and richer sauce.It takes about an hour to make a thick sauce.While the sauce is simmering, you can add a few other ingredients for flavor, such as cloves of garlic, a bay leaf, or fresh basil.
Step 6: Add the final ingredients.
When the sauce has reached the desired consistency, add the red wine vinegar and salt.You can add as much or as little salt as you want to make it taste better.If you want to keep the sauce in the fridge, you'll need to add the extra acid from the vinegar.If you want to turn your basic tomato sauce into a vodka sauce, you have to portion out 4 cups of it and heat it with 1 cup of vodka and 1 ounce of heavy cream.
Step 7: Store for later or immediately use it.
If you're going to use the sauce within a couple of weeks, you should store the leftovers in the refrigerator.The sauce can be frozen for three months or preserved for a year.Transfer the hot sauce to hot, sterile jars.The jar should have a clean lid and ring.The jars should be in the pot of boiling water for 30 minutes.Cool the water for 12 to 24 hours.
Step 8: Blanch the tomatoes.
Bring the pot to a boil over medium-high heat by filling it with water.When the water is cold, fill a large bowl with ice and cold water.When the water is boiling, place the tomatoes in the pot and boil them for about a minute, long enough to loosen andwrinkle the skins.Put the tomatoes in the ice water with a spoon.The tomatoes should be left in the water for 30 seconds.The cooking process will be stopped and the tomatoes cooled.It is easier to peel fruits and vegetables when they are blanched.
Step 9: Put the tomatoes in the puree.
Place your fingers on the skin of the tomatoes.If you don't want the seeds in the sauce, you can squeeze them out.To puree the tomatoes, transfer eight of them to a blender.Chop the two remaining tomatoes into small chunks.
Step 10: The vegetables can be cooked.
The stockpot has oil and butter in it.Pick up the onion, pepper, carrot, and garlic.The onions will start to turn golden brown after 10 minutes.The green pepper can be replaced with red, yellow, or orange pepper.A small head of broccoli, chopped, can be added to the sauce along with five to 10 chopped mushrooms.
Step 11: Add the tomato paste.
The tomato puree, chopped tomatoes, herbs, wine, and two whole celery stalks should be poured in.Bring the sauce to a boil.The stalks don't need to be chopped because you can remove them from the sauce.
Step 12: The tomato paste should be put in the sauce halfway through.
Place a lid on the pot when the sauce comes to a boil.Add the tomato paste after the sauce has been simmering for two hours.Continue to cook the sauce for another two hours.If you cook the sauce for the full length of time, you will get a thick, rich sauce.The sauce will be slightly runnier and not as rich if you cook it for one to two hours.
Step 13: Before serving, take the bay leaf and celery out.
The bay leaf should be removed when the sauce has been simmering for four hours or more.The sauce can be served hot with pasta, rice, or vegetables.
Step 14: Put the tomato paste and pepper flakes in a pan.
A quick and easy tomato sauce is called arrabbiata.It is slightly richer than other tomato sauces because you cook the tomato paste in the oil.Take the oil out of the pan and put it back in.The tomatoes will be added to this, so use a pan with high walls.The hot oil should be added to the tomato paste.When the heat is low, stir the ingredients together.For four minutes, cook the mixture.
Step 15: Put the tomatoes and water in the container.
The tomatoes should be put in the frying pan with tomato paste.Remove the pan from the heat.Take the hot water and stir everything together.Red wine can be used in place of the water.It's best to make the sauce fresh while you're making the pasta.Reserve 14 cup of the water when you cook pasta and use it to make the arrabbiata sauce.It will help to make the sauce thicker by using leftover pasta water.
Step 16: Serve with pasta.
Add cooked pasta to the arrabbiata sauce and coat it with the sauce.To taste, add salt, pepper, fresh herbs, and cheese.The sauce recipe can be used for 4 cups of pasta.