Are you making pasta sauce on your own or you get one from a store!
Homemade sauces are more nutritive and more economic in means that this tasty sauce cost less than a cream based one or meat sauce because its main ingredient is less expensive.
Tomato sauce is used and popular in every cuisine in the world from Italia to Mexico and so on.
This tomato sauce has taken place in every USA household so learning to make one is a must for every cook and housewives also.
“Nonna’s Recipe” is a gold standard of pasta sauce in Italy and to be honest it would be not appropriate to share her secret so instead we are giving you a similar recipe also made from fresh tomatoes. Anyway a part of the secret which can be shared is that putting a piece of carrot while the sauce is cooking it absorbs the acidity and thus makes the sauce sweeter.
It’s great to make this recipe during tomato season but make sure to preserve some for the winter.
This red sauce goes amazingly well with pasta or pizza and is nutritive also. A cup of tomato sauce has vitamin A and vitamin C which is a ¼ of your daily needs.
Tomatoes are rich in antioxidant lycopene and depending of the method of how is prepared it is rich in fiber too.
Tomato sauce from fresh tomatoes, basil and garlic
Time to prepare: 10 minutes
Cooking time: 2 hours
Total time: 2 hours and 10 minutes
Serving: 6 to 8 people
5 pounds fresh tomatoes, peeled and seeded (to peel, cut a little “x” on the top and drop into boiling water for 10 seconds take it out and drop it into an ice water and doing so skin will come off easy)
1 carrot (1/2 grated and added to sauce and the other half added at the end of cooking and removed to take away the acidity)
8 cloves of fresh garlic (or more to taste), finely minced
3 medium onions, diced
2 bay leaves (remove when done)
2 sprigs of parsley (or 1 teaspoon dried)
⅓ cup of fresh basil leaves, finely chopped
1 sprig of fresh oregano (or 1 teaspoon dried)
1 sprig of fresh thyme leaves (or ½ tsp dried)
¼ cup olive oil (or tallow)
1 teaspoon sea salt
1 tablespoon of honey
Pour olive oil in a large stock pot and heated moderately, after add the onions, garlic and the grated carrot. Cook 6-8 minutes to the point when the onions become translucent and soft. Then add the tomatoes, oregano, parsley, oregano, and sea salt.
Bubble on low heat for 2-3 hours or until it starts to darken in color. For the last 30 minutes add the other half of the carrot to deal with the acidity. Remove sprigs of herbs and the piece of carrot.
Use a flood blender to mash the sauce (for a thicker sauce, avoid blending). You can use the sauce fresh or store it in a fridge for 1 week, or can it per your canner’s guidelines for tomato items.
These are the 4 dishes I generally decorate with this phenomenal custom made tomato sauce:
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