I combined a couple of recipes to make one that sounded perfect to me. I started with the Italian Classics version of fresh tomato sauce and altered the ingredients a bit based on a freezer tomato sauce recipe I found online. The cookbook’s recipe had lots of great tips on how to make the most flavorful sauce. So, we laboriously peeled and seeded two huge bowls of tomatoes from my garden in hopes of making perfect, rich Italian sauce.
Read more for step by step instructions with photos on making the perfect Tomato Sauce.
- 2 large bowls or 6 pounds ripe tomatoes; peeled, seeded, chopped
- 1 1/2 cups chopped onion
- 1/2 cup chopped celery
- 3 large garlic cloves, minced
- 2 tablespoons olive oil
- 2 teaspoons Sugar
- 1 to 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 cayenne pepper, seeded and finely chopped OR 1/8 teaspoon ground red pepper
- 2 teaspoons dried crushed oregano
- 1-2 tablespoons fresh thyme, snipped OR 1-2 teaspoons dried crushed thyme
- Remove the stem and core of each tomato. Then, to easily peel the tomatoes, heat up a large pot of boiling water. Place the tomatoes in the water for about 30 seconds each or until the skin starts to peel around the top. Remove from heat and peel each tomato. After they are peeled, cut into halves or quarters and using your fingers, remove the seeds of the tomato. After all tomatoes are seeded, you can chop up the tomatoes and continue to make your sauce. Peeling and seeding the tomatoes make for a rich, thick and smooth sauce with more robust flavor.
- In large pot, cook onions, celery, and garlic in hot oil for about 5 minutes or until tender. Add chopped tomatoes, sugar, salt, black pepper, and cayenne pepper. Bring to boil; reduce heat. Simmer, uncovered, about 45 minutes or until desired consistency is reached, stirring occasionally. Add oregano and thyme.
- Simmer, uncovered, for 15 minutes longer. Cool slightly. In food processor, process sauce, about 1/4 of the mixture at a time, to desired texture. Place sauce in a bowl; set in ice water to cool quickly. Fill freezer containers; seal tightly, label, and freeze. Makes 6 to 8 cups of tomato sauce.
adapted from Italian Classics cookbook