Finished products cannot be obtained from the homemade tomato sauce. They conceal artificial aromas that the classic sauce does not even need. The fruity flavor comes naturally. You only have to follow a few rules when cooking. So, let’s go!
What would pasta, meatballs, and Co. be without a fruity and spicy tomato sauce? Only half as tasty! So it’s worth cooking tomato sauce yourself. Try it once and you won’t pay any attention to the bag sauce the next time you shop.
When is the best time to make tomato sauce myself?
The difference in taste is huge: While there are many artificial flavors in the powder version, sun-ripened tomatoes are boiled and seasoned for the homemade tomato sauce. The best time to do this is from June to September. Then the vegetables are also available from local cultivation.
Basic tomato sauce recipe – ingredients for approx. 2 liters:
- 2 kg of tomatoes
- 2 onions
- 2 cloves of garlic
- 4 tablespoons of oil
- 2 tablespoons of sugar
- 3 tbsp tomato paste
- 4 tablespoons of vinegar
Tomato Sauce – Step 1:
Skin 2 kg of tomatoes . First cut out the stalk and put the tomatoes in a large saucepan. Pour boiling water over it. Let it stand for 30 to 60 seconds and take it out with a ladle. Wait a short time until the tomatoes have cooled or put the tomatoes in another pot of cold water.
Now the actual skinning can begin. Take a small kitchen knife and slowly remove the skin.
Tomato Sauce – Step 2:
Dice the peeled tomatoes. Also chop 2 onions and 2 cloves of garlic. They later provide the natural flavor in the tomato sauce.
Tomato Sauce – Step 3:
Heat 4 tablespoons of oil in a large saucepan. Braise the garlic and onions in it. Add 2 tablespoons of sugar and 3 tablespoons of tomato paste, sweat. Then add 4 tablespoons of vinegar and the finely diced tomatoes. Mix everything together, salt and pepper. Then simmer for 20 to 30 minutes.
The long cooking time is the secret of good tomato sauce. Boiling it briefly is not enough. After all, the flavors should combine – and that takes time.
Tomatoes – step 4:
After the cooking time, the tomato sauce can be processed immediately. You can also preserve them and fill them into clean glasses and bottles for storage and bring them to the boil again if necessary.
How do I preserve tomato sauce?
To make tomato sauce last longer, you can use the following trick: Preheat the oven (electric stove: 100 ° C / air circulation and gas unsuitable). Arrange bottles in a drip pan so that they do not touch. Cover 1/3 with water and put in the oven for about 1 hour. The result lasts up to 9 months!