How do you make tomato sauce from scratch?

Question

how do you make tomato sauce with limited supply's?

Answer 1

HOMEMADE TOMATO SAUCE

10 ripe tomatoes

2 tablespoons olive oil

2 tablespoons butter

1 onion, chopped

1 green bell pepper, chopped

2 carrots, chopped

4 cloves garlic, minced

1/4 cup chopped fresh basil

1/4 teaspoon Italian seasoning

1/4 cup Burgundy wine

1 bay leaf

2 stalks celery

2 tablespoons tomato paste

Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.  In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.

pale  

Answer 2

I'm assuming you mean pasta sauce.

Pasta Sauce

Makes 1 1/2 cups

Ingredients

    * 40ml (2 tbs) olive oil

    * 1 small onion, peeled, finely chopped

    * 1 garlic clove, crushed

    * 2 tsp tomato paste

    * 410g can crushed tomatoes

    * 1 tsp dried mixed herbs

Method

   1. Heat the oil in a saucepan. Add the onion and garlic and cook over low heat until the onion is softened.

   2. Add the tomato paste, crushed tomatoes, herbs and 125ml (1/2 cup) water.

   3. Simmer for 25 minutes until thick. Season with salt and pepper.

Good luck!  

Answer 3

basic tomato sauce - can be used for pizza:

heat a couple of spoons of olive (or vegetable) oil in a good non-stick pan. add finely chopped garlic (1-4 cloves). as soon as it becomes fragrant (not brown), pour in a tin or two of chopped tomatoes. you can also add a spoon or two of tomato paste. now add black pepper and salt (or vegetable stock cube diluted in a very small amount of water). add some herbs (basil is best, but also good are oregano, thyme, rosemary - or any mix of these)

cook uncovered until it thickens. now just finish with a teaspoon or two of sugar.

slightly different - i'd make this for pasta:

heat olive oil, add finely chopped onion and cook on medium heat until translucent. if using chillies put them in now. add two tins of chopped tomatoes, a couple of cloves of crushed garlic, herbs, black pepper, vegetable stock and cook covered for about 15-20 minutes. thicken the sauce if necessary with 2 teaspoons of plain flour dissolved in 100ml of water (use a jar with a tight fitting lid and vigorously shake...best technique to ensure there are no lumps). pour this mixture into the sauce and stir well. now add chopped vegetables. if using carrot, put it in first, cook for 5 minutes, than add mushrooms and courgette and cook for another 5 minutes. (or any other veggies - just make sure you put them in in the correct order so that nothing is overcooked)

adjust taste with sugar. a bit of balsamic vinegar is also nice.

Bone appetite!

Answer 4

Make a basic tomato sauce and then jazz it up with one of the variations using basil, sage, goat cheese, or balsamic vinegar. Sauce may be made up to 1 week in advance or frozen up to 3 months.

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients:

1/4 cup extra-virgin olive oil

1 large onion, peeled, coarsely chopped (2 cups)

1 large carrot or 2 small carrots, peeled, coarsely chopped (about 3/4 cup)

3 garlic cloves, peeled, finely chopped

5 large tomatoes, coarsely chopped (4 cups) or 2 (28-ounce) cans whole tomatoes, drained, coarsely chopped

2 Tablespoons tomato paste

Coarse sea salt to taste

Freshly ground black pepper to taste

Preparation:

In a large heavy skillet, heat the olive oil over medium-high heat. Saute the onion and carrot for 2 to 3 minutes, reduce the heat to medium, cover and sweat the vegetables over medium heat for about 25 minutes or until soft and golden.

Add the garlic, stir well, cover and sweat for 5 minutes more or until softened. Add the tomatoes and tomato paste. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for about 10 minutes to blend the flavors.

Push the cooked sauce through a food mill or blend in a pressure cooker and push through a sturdy, small-holed strainer into a large bowl. Add salt and pepper to taste.

The sauce can be cooled and stored in the refrigerator for up to 1 week or frozen up to 3 months.

Yield: 8 servings

Variations

• Add 1/4 cup chopped fresh basil at the very end of cooking.

• Fry 6 to 8 fresh sage leaves in olive oil until golden brown. Gently crumble the sage over the pasta just before serving.

• Add 6 ounces of fresh goat cheese to the sauce.

• Add additional olive oil.

• Add 2 ounces of good-quality balsamic vinegar.

Per Serving: Cal 108 (59% fat) Fat 7 g (1 g sat) Fiber 2 g No chol Sodium 50 mg Carb 10 g Calcium 18 mg