If you happen to be in Italy in summer, you will certainly notice an abundance of fresh vegetables and fruit. Tomatoes, especially in the South of Italy, are a big thing and they’re usually eaten by themselves, used into salads and also cooked to make a beautiful tomato sauce. That’s the very Italian recipe for an homemade tomato sauce you can use for your pasta or your pizza.
You need to be ready to get dirty and have a lot of fun in making this tomato sauce but in exchange you will be proud of yourself and have a beautiful Italian tomato sauce and you won’t came back to the shop bought one.
2 kg of ripe tomatoes (in Italy we use the San Marzano)
6 glass jars with lids
1. Wash and dry the jars then put them to boil or, to accelerate the sterilization process, in the dishwasher in the steaming mode. Take the jars out and let them cool.
2. Take the tomatoes, small and wash very well then wipe them with a cotton cloth, cut them in half and remove the seeds.
3. Put the tomatoes in a big pot and leave them cook very well with the lid on. Once cooked for good, process the tomatoes through a food mill and put the puree into a big steel bowl.
4. Strain the tomato puree using a clean white cotton cloth and let it fall into a steel bowl or a saucepan.
5. Take the sterilized jars, lay the bottom of each with one or two leaves of basil and pour the tomato sauce using a funnel.
6. Place all the jars in a large pot after having being wrapped each of them singularly in cotton cloth to prevent they will broke when cooking. Cover the jars with hot water and leave on low heat for 30 minutes after the first boil.
7. Allow the jars to cool in the water then, when cold, dry them and store in a cool and dry place.
Preparation time: 2 hours
1. You can adjust the creaminess of your tomato sauce during the blending process of your tomatoes. You can choose to make a smooth sauce or a more chunky one depending on the use you’ll make of the tomatoes and your personal taste as well.
2. You can add seasonings like garlic, onions, or herbs but if you leave the sauce neutral it will be used for a multiple purposes.
3. Never use oil for your tomato sauce because once it will be canned it can cause botulism.
4. Lemon or a little bit of sugar can help in balancing the acidity of the tomato.
5. You can eventually freeze your sauce in batches but I prefer to can it because the flavor will last for months and months. If you freeze it, when thawed it could become too watery and definitely not enjoyable.
6. Your tomato sauce will perfectly last for 1 year if you will use vacuum jars. Once opened, you will have to use the sauce within 2-3 days.