The simmering process is where the magic happens, transforming the simple ingredients into a rich and flavorful sauce. The tomatoes break down, releasing their natural sweetness and acidity, while the herbs infuse the mixture with aromatic notes. The addition of red wine deepens the sauce’s complexity, creating a balance that dances on the palate. Stirring the sauce occasionally and allowing it to reduce ensures a velvety texture that clings perfectly to pasta or any dish it accompanies. Patience is key here; the longer the sauce simmers, the more robust the flavor becomes, making it truly irresistible.
Ingredients:
- 10 pounds ripe tomatoes (Roma or San Marzano preferred)
- 2 large onions, finely chopped
- 6 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine (optional)
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons tomato paste
- 2 tablespoons sugar (optional)
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 teaspoon red pepper flakes (optional)
- 2 tablespoons lemon juice (for preserving)
- Sterilized canning jars and lids
Instructions:
- Prepare the Tomatoes:
- Wash the tomatoes thoroughly.
- To easily peel the tomatoes, score a small “X” at the bottom of each tomato. Blanch them in boiling water for about 30 seconds, then transfer them to an ice bath. The skins should peel off easily.
- Core the tomatoes and remove any remaining seeds. Chop the tomatoes roughly.
- Cook the Sauce:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onions and cook until they are translucent, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes, being careful not to burn the garlic.
- Simmer the Sauce:
- Add the chopped tomatoes to the pot, stirring well to combine with the onions and garlic.
- If using, add the red wine. Allow it to cook down for a few minutes.
- Stir in the tomato paste, fresh herbs (basil, oregano, parsley), sugar (if using), salt, black pepper, and red pepper flakes.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 1-2 hours, stirring occasionally. This allows the flavors to meld and the sauce to thicken
-
- Blend the Sauce:
- For a smoother sauce, use an immersion blender directly in the pot, or let the sauce cool slightly and blend in batches in a blender. Blend to your desired consistency.
- Preserve the Sauce:
- Return the sauce to the pot (if using a blender) and bring it back to a gentle boil.
- Stir in the lemon juice, which helps preserve the sauce when canning.
- Ladle the hot sauce into sterilized jars, leaving about 1/2 inch of headspace at the top.
- Wipe the rims of the jars clean, place the lids on top, and screw on the bands until fingertip-tight.
- Process the Jars:
- Place the filled jars in a boiling water bath canner, ensuring they are completely covered with water.
- Process the jars for 35-40 minutes. Adjust the processing time if you are at a higher altitude.
- Carefully remove the jars from the canner and let them cool on a towel or cooling rack. As they cool, you should hear the lids “pop,” indicating they are sealed.
- Check the Seals:
- After 24 hours, check the seals on the jars. The lids should be concave and not flex when pressed. Store any unsealed jars in the refrigerator and use within a week.
- Store the Sauce:
- Store the sealed jars in a cool, dark place. The tomato sauce should last for up to one year.
This homemade tomato sauce is perfect for pasta, pizza, or any dish that calls for a rich, flavorful tomato base. Enjoy the fruits of your labor knowing that you’ve made a delicious and preservative-free sauce from scratch.
- Blend the Sauce:
