Tired of jarred tomato sauces filled with preservatives and lacking vibrant flavor? Then it's time to rediscover the joy of homemade! Making your own tomato sauce is surprisingly simple, incredibly rewarding, and far more budget-friendly than buying pre-made options. You control the ingredients, ensuring a sauce bursting with fresh, authentic taste, tailored precisely to your preferences. Forget bland, watery sauces; prepare for a rich, complex flavor profile that elevates any pasta dish, pizza topping, or even a simple grilled cheese.
This recipe offers a foolproof method for creating a large batch of delicious, long-lasting tomato sauce perfect for stocking your pantry. From selecting the ripest tomatoes to achieving that perfect simmer, we guide you through each step with clear instructions and helpful tips. Ready to embark on this culinary adventure and experience the unparalleled satisfaction of homemade? Let’s dive into the step-by-step process!
Tools Needed
- Pot
- Mixer
- Sieve
- Sauce bottles or jars
Ingredients
- Tomatoes: 1 kg
- Garlic: 10-12 cloves
- Salt: 1 tablespoon
- Water: 1 cup
- Beetroot (optional, for color)
- Jaggery or Sugar: 250 grams
- Vinegar: 1/2 cup
- Black salt: 1/2 teaspoon
- Garam masala: 1/2 teaspoon
Step-by-Step Instructions
Step 1. Prepare and Boil Tomatoes
- Wash and cut 1 kg of tomatoes into four parts each. Add 10-12 cloves of garlic, 1 tablespoon of salt, and 1 cup of water. Boil until soft (only one boil).
Step 2. Blend and Strain
- Once cooled, blend the tomatoes into a fine paste using a mixer.
- Strain the mixture through a sieve to remove seeds and peels.
Step 3. Simmer and Season
- Cook the tomato pulp in a pan on medium heat for 10-15 minutes. Add 250 grams of jaggery or sugar, 1/2 cup of vinegar, 1 tablespoon of salt, 1/2 teaspoon of black salt, and 1/2 teaspoon of garam masala.
Step 4. Cool and Preserve
- Let the sauce cool completely before transferring it into sterilized glass bottles or jars.
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Tips
- Don't overcook the tomatoes; just until soft.
- Optional: Add beetroot for natural color.
- Vinegar helps prevent spoilage.
- The sauce will thicken as it cools.
Nutrition
- N/A
FAQs
1. How long does homemade tomato sauce last?
Properly stored in sterilized jars in the refrigerator, your homemade sauce should last for about a week. For longer storage (several months), can it in a water bath canner following safe canning procedures.
2. Can I use canned tomatoes instead of fresh?
Absolutely! Canned crushed or diced tomatoes work well. Just be sure to drain them well before using to avoid a watery sauce. The flavor will differ slightly, but still delicious!
Making your own tomato sauce is a rewarding experience, offering superior flavor and control over ingredients compared to store-bought options. Enjoy the satisfaction of creating a pantry staple that tastes amazing and reflects your culinary creativity. Now go forth and create your own delicious, long-lasting sauce!