I'm making some fresh tomato sauce with tomatoes from my garden (1st time)anyone have any tips ?

Question

i've already skinned and pureed them

Answer 1

Here's one recipe.

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



DIRECTIONS

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.

  

Answer 2

If you are going to freeze your tomato sauce you should do it before adding anything else to it.  Freezing may change the flavors of the herbs and spices you use.

I make tomato sauce from my garden too.  I like to keep the sauce simple.

olive oil

Tomatoes

onion

garlic

celery

1-carrot

salt and pepper

fresh basil

You can add as much or as little as you like to taste. I use one onion, about 4-5 cloves garlic (I love garlic), two stalks of celery, one carrot.

I also, instead of making sauce, diced up a lot of my tomatoes and froze them to use in chili, soups, etc.  

Answer 3

Don't cook it too much!!!  You'll get a very lovely flavor if you do minimal cooking and just season to taste!

You can also freeze it that way.

Answer 4

one question  do you want it thick or light? if thick add sautted onion garlic italian herbs a pinch of salt and a teaspoon of sugar simmer very low lid off for several hours stiring occasionally  it will thicken but dont let it stick to bottom of pan or will taste bitter if you want light add garlic italian herbs olive oil and onion and just warm toss in some pasta cooked mostly but  not quiet tender finish in sauce.

I remember gramma cooking sauce low and slow all day long the best sauce ever