Tomato sauce is one of those very versatile and lovely things to have on hand in the kitchen. In fact, it is so lovely that making your own is a very worthwhile endeavor! This recipe uses both fresh and canned tomatoes to make a lovely sauce that can be used to make a heavier meat sauce or it can be used as-is on things like pasta or on top of meatloaves or other yummy things! It’s easy to make and the ingredients can be found all year round too!
1) 2 T. light flavored olive oil for sautéing.
2) 2 t. of butter for sautéing
2) 1/2 pound fresh Roma tomatoes skinned and diced into 1/2 inch cubes
3) 2 16 oz cans of you favorite canned diced tomatoes with onion and peppers ( I like Hunt’s myself)
4) 2 cloves of garlic mashed or minced
5) salt and freshly ground pepper to taste
6) 1 whole basil leaf (or 1/2 t. of dried basil)
7) 1/2 t. oregano (optional. But boy does it add flavor to the dish!)
8) about 2 cups of water or vegetable or chicken stock.
How to skin the Roma tomatoes:
1) Fill a 2 quart saucepan about 2/3 of the way with water. Turn on the heat to medium and allow the water to come to a rapid boil.
2) While the water is boiling, fill a bowl with ice cubes.
3) Take a paring knife and score the top of each tomato with a small “x”. This will allow you to find a spot to remove the skin without having to look everywhere for a place to start.
4) Drop the tomatoes into the boiling water for just a few seconds until the skins begin to curl around the edges. When this happens stick the tomatoes into the ice cubes right away! You aren’t cooking them yet, just removing the skins. When the tomatoes have cooled, take your paring knife and remove the skin around the tomatoes.
5) Now the tomatoes are ready to use!
How to make the sauce:
1) Chop up the skinned fresh tomatoes into about 1/2 inch cubes and open the cans of diced tomatoes. Mince or mash up the garlic and add this to the tomato mixture. Stir everything up until all is well blended. Set aside.
2) While the tomatoes and garlic are sitting. Heat a frying pan on low heat. When the pan is hot add the olive oil and the butter.
3) Once the butter has turned into a foam, add the tomatoes and the garlic and stir. Sautee over low heat for 10-15 minutes or until the fresh tomatoes have begun to soften a bit. Add salt and pepper as you wish. Continue sautéing the mixture for 5 more minutes.
4) Add 1 1/2 cups of water or stock. Stir the mixture and turn the heat to medium low and cover. Allow the mixture to simmer for 15 minutes adding water or stock if needed to keep the sauce from drying out.
5) Add the oregano and extra salt and pepper if needed and stir to blend in.
6) Turn off the heat and allow mixture to cool. It is now ready to be used!
Serve with pasta, as a topping for meatloaf, a sandwich relish, or use as a basis for more complicated sauces.
Yields about 4 cups.
Did this recipe work for you? Let me know! I always welcome your comments! Thanks for reading this!