Homemade Tomato Sauce

The inspiration: A need for a delicious, minimally processed tomato sauce full of good flavor.

I love making things for myself -I like the concept of being able to control what goes into what my family and I eat. Processed foods have a time and place, but with all the additives they contain, I prefer to use them as little as possible. So I am always pushing myself to make more at home, and one thing we love is tomato sauce. We have meals that feature tomato sauce at least twice a week – grilled fish and brown rice with tomato sauce mixed in, or pasta with beef or chicken and tomato sauce are two examples that come easily to mind. The point is, for something I feed my family so often, I want to make it as healthy and flavorful as I can.

The innovation: Not adding sugar to the sauce, and not peeling the tomatoes first.

When I first started researching tomato sauce recipes, I got really discouraged – the recipe always calls for sugar, and to peel the tomatoes, or blanch then peel the tomatoes. I didn’t want to do either.  I didn’t want to add sugar because I wanted to make something completely healthy and as minimally processed as possible. I didn’t want to have to spend the extra time working on the tomatoes, either. This recipe is a chunky but not especially thick – if you are looking for a tomato sauce recipe like you see in a magazine or on TV, this isn’t it. It’s chunky with real tomato and fresh vegetables and herbs, and the small amount of sweetness comes from cooking down the onions and garlic. Using the best quality tomatoes will improve the sweetness as well.

My re- interpretation: Homemade Tomato Sauce

tomatosaucesik

Recipe for Homemade Tomato Sauce

4 lg cloves garlic chopped

6 stalks celery rough chopped

1 lg Spanish onion rough chopped

6 fresh sage leaves rough minced

1 small handful fresh tarragon leaves rough minced

8 fresh basil leaves rough minced

Olive oil for sauteing

5 lb ripe Roma tomatoes (look for ones that are bright red and only the slightest bit soft or not soft at all) cut into quarters

1 28 oz can diced tomatoes (look for a can that says Imported from Italy)

2 packages crimini mushrooms cut into halves

Salt and pepper to taste

1/4 of 750ml bottle of dry red wine ( I prefer Burgundy)

 

1) Heat olive oil in the bottom of a 10Qt or larger stock pot. Add garlic and onion, cook on high heat til they have a golden brown color.

2) Lower heat, then add celery, fresh herbs and mushrooms with the red wine, cover with lid and leave sweat for at least 30 mins, or until vegetables look more tender.

3) Add fresh and diced tomatoes, season with salt and pepper ( use a little now, adjust later as needed) and let cook covered at a low simmer for at least 1 and a half hours. The vegetables should be tender, and there should be a significant amount of liquid in the pot.

4)At this point, take a immersion or hand blender and blend everything into the pot together very well, til mixture is chunky. Cook a bit longer, about 30-40 mins, then turn off heat and allow to cool completely before storing away. This will make a large quantity of sauce – I filled 4 2lb deli containers.