Tomato Sauce Recipe

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The point of this recipe is to make a big amount at one time, when tomatoes are in season. If you’re canning it, stick faithfully to the recipe; adding extra fresh vegetables will deflect the pH so it’s dangerous for water-bath canning. If you’re freezing it, then its make small to throw in peppers, mushrooms, fresh garlic, whatever you want. This recipe makes 6-7 ingredients – you can use a mixture of pint and quart canning jars or freezer boxes.

A good tomato sauce is the standing for so many perfect recipes - pizza, pasta, chicken, and fish. Here is a recipe for a primary tomato sauce that starts with a soffit of onions, carrots, and celery cooked in a slight olive oil, to which garlic, tomatoes and seasonings are added. Simple and satisfiable. The sauce can be ready up with mushrooms, sausage, olives, wine, and all manner of vegetables. For a tantalizing type of a tomato-based sauce check out Sean's sauce over at Hedonic. 

Ingredients

·         2 lbs. 8 oz (1.15 kg) fresh, red, ripe tomatoes

·         1 table spoon olive oil

·         1 medium onion weighing about 4 oz (110g), peeled and finely chopped

·         1 fat clove garlic, peeled and crushed

·         Approximately 12 large leaves fresh basil

·         Slight Parmesan, to serve

·         Salt and freshly milled black pepper

How to make Tomato Sauce Recipe

·         At first skin the tomatoes. To do this, decant boiling water over them and leave them for just 1 minute or, if the tomatoes are small, 20-30 seconds, before draining and slipping off their skins (care for your hands with a cloth if they are too hot). Now reserve 3 of the tomatoes for advanced and roughly chop the rest.

·         Next heat the oil in a medium saucepan, then add the onion and garlic and let them mildly cook for 4-6 minutes, until they are softened and pale gold in color.

·         Now add the chopped tomatoes with about a third of the basil, torn into pieces. Add some salt and freshly crushed black pepper, then all you do is let the tomatoes simmer on a very low heat, without a lid, for about 1½ hours or until almost all the melted has evaporated and the tomatoes are reduced to a thick, jam-choice consistency, stirring now and then.

·         Roughly chop the reserved fresh tomatoes and stirring them in, along with the relaxation of the torn basil leaves, and serve on pasta with a hint of Parmesan – not too much, though, because it will take away from the wonderful tomato flavor. When serving this sauce, it is a better idea to give the pasta 1 minute less cooking time than you generally would, then return it to the saucepan after draining and give 1 more minute while you combination in the sauce.