How To Make A Tomato Sauce

• Fresh Tomatoes: You can use any appropriate-tasting tomato to make this tomato sauce—it’s that simple! You will need 10-12 medium-sized ripe tomatoes (about four-five pounds) for this recipe. If it’s not tomato season or you are pressed for time canned whole peeled tomatoes are a great alternative.
• Olive Oil: It provides richness and intensity to the sauce. Plus, it offers a diffused, fruity flavor and improves overall consistency. Use about 2 tablespoons.
• Onion: It provides a sweet and savory base. Sauteing the onion earlier than adding the tomatoes facilitates to caramelize its natural sugars. Use 1 medium finely chopped onion.
• Garlic: For a robust, aromatic flavor with a touch of savory intensity use garlic. Four cloves of minced garlic is sufficient for this recipe.
• Sugar: It balances the acidity of tomatoes. Use approximately 1 teaspoon. It’s especially useful if the tomatoes are particularly acidic or in case you decide on a slightly sweeter sauce.
• Dried Herbs: 1 teaspoon of each: oregano and basil to add fragrant and earthy notes. The herbs infuse the sauce with their wonderful, savory features, complementing the overall taste.
• Red Pepper Flakes: It gives a subtle warmness and a touch of spiciness. Use approximately 1/4 teaspoon and adjust accordingly with your heat desire.
• Salt and Pepper: They enhance the natural flavor of the sauce. Any type of salt, inclusive of sea or kosher, will work. Freshly ground black pepper is the high-quality preference.
• Fresh Basil (Optional): It may be used as a garnish to feature a burst of fragrant freshness to your tomato sauce. This is optional but recommended.

Tools

• Large Pot (for blanching)
• Large Bowl (for ice bath)
• Sharp Knife and Cutting Board
• Saucepan or Pot
• Wooden Spoon or Spatula
• Measuring Spoons
• Ladle or Spoon
• Blender or Immersion Blender (Optional)

1. Boil Water and Prepare Ice Bath

Fill a large pot or Dutch oven with water and bring it to a boil over high heat. In the meantime, take a large bowl, fill it with ice and water and set it subsequent to the stove.

2. Prepare Tomatoes for Blanching

While waiting for the water to boil, core out the stems from the tomatoes. Cut a small "X" on the bottom of every tomato to assist peel the skins off later.

3. Blanch Tomatoes

Working in batches (if wanted), cautiously drop the tomatoes into the pot. Let them boil for 30-60 seconds till you see the skins starting to peel far from the "X" cuts.

Quickly transfer the tomatoes to a bowl of ice water to stop the cooking system. Let them cool for a minute or two. Transfer the chilled tomatoes to any other large bowl.

4. Peel and Chop

Peel off the tomato skins using your hands. The skins should come off without problems. Discard the skins. After peeling, reduce the tomatoes in 1/2 and remove the seeds if you decide on a smoother sauce. Then, more or less chop the tomatoes into half-inch chunks.

5. Cook the Onions and Garlic

In a massive saucepan or pot, heat the olive oil over medium heat. Once the oil is warm, add the chopped onions and saute them until they turn out to be translucent. It takes about 5-7 mins, stirring occasionally.

Then, upload the minced garlic to the pan and cook for another 1-2 minutes, stirring constantly until the garlic is aromatic. Be cautious not to burn the garlic.

6. Add the Tomatoes and Season

Add the chopped tomatoes to the saucepan with the onions and garlic. Stir everything together to combine.

Sprinkle in the salt, black pepper, dried oregano, and dried basil. If you want a bit of heat, add the red pepper flakes as properly. Stir the mixture to calmly distribute the seasonings.

7. Simmer

Bring the sauce to a mild simmer over medium heat. Reduce the heat to low and let the sauce cook for approximately 30-45 mins, stirring on occasion. The sauce should thicken as it simmers, and the flavors will meld collectively.

If the sauce becomes too thick, you can add a bit of water or vegetable broth to attain your favored consistency.

8. Taste and Adjust

After simmering, taste the sauce and adjust the seasoning as desired. If the sauce is too acidic, you could add the optional teaspoon of sugar to stabilize the flavors. Stir properly to comprise.

9. Finishing Touches

For a smoother sauce, you can use an immersion blender to mix the sauce directly within the pot or transfer it to a blender in batches. If you decide on a chunkier sauce, you may skip this step.

If using fresh basil, stir in the chopped leaves simply before serving to add a burst of freshness.

• Choose Ripe Tomatoes: Use ripe, in-season tomatoes for the optimal taste. Plum or Roma varieties are notable for sauce due to their lowest water content. Don’t worry, any variety can work if ripe.
• Low and Slow Cooking: Simmer the sauce over low warmth to allow the flavors to meld and the sauce to thicken naturally. Rushing the manner can lead to a less developed taste.
• Avoid Too Much Liquid: If you need a thicker sauce, let the tomatoes simmer uncovered. This permits the excess liquid to evaporate and creates an extra concentrated sauce.
• Fresh Herbs for Brightness: Adding fresh basil, parsley, or oregano at the end of cooking presents a burst of fresh taste. Dried herbs ought to be added earlier to release their flavors during cooking.
• Don’t Overdo the Oil: While olive oil adds richness, an excessive amount could make the sauce heavy. Start with simply sufficient to saute the onions and garlic and adjust if needed.
• Blending for Smoothness: For a smoother texture, use an immersion blender or a normal blender. If you opt for a chunkier sauce, mash the tomatoes gently with a spoon or potato masher as they cook.
• Balance with Acidity: If your sauce tastes a bit flat, a dash of vinegar or lemon juice can brighten the flavors, especially if the tomatoes are overly sweet.

Here are some easy ways to serve tomato sauce:

• Over Pasta: This one is the most favored way of enjoying the sauce. Just toss it with penne, spaghetti, or any pasta you want. You also can upload grated Parmesan or fresh basil for an added taste.
• Pizza topping: Who doesn’t love pizza? With this sauce, it’s unbeatable. Picture spreading this freshly homemade sauce for your pizza dough, including cheese and your favored toppings, and baking it to perfection.
• Meatballs: Simply pour it over meatballs and serve with bread or pasta for a hearty meal. You will thank yourself for this!!
• Polenta: Spoon it over creamy polenta for a fulfilling side, or turn it into a complete meal by adding roasted broccoli or grilled zucchini. 
• Dipping sauce: Use it as a dipping condiment for your breadsticks, mozzarella sticks, or garlic bread.
• Casseroles: What’s extra, it’s perfect as a base for baked ziti, lasagna, or filled shells.

Preserving Option 1: Freezing

Allow the sauce to cool, then transfer it to freezer containers or bags. It can stay frozen for up to 3 months before it begins to develop freezer burn or off-flavors.

Preserving Option 2: Canning

Pour the hot sauce into sterilized canning jars. Place new, sterilized lids on top and screw the rings on until finger tight. Boil the jars in a pot of water for 30 minutes. Let them cool absolutely at the counter.

If any lids don’t seal properly (you’ll observe if they don’t invert and create a vacuum seal), refrigerate that sauce and use it within a week or freeze it for up to 3 months. Properly canned tomato sauce can be stored in the pantry for at least 1 year.