If you have been meandering your way through the farmer's market over the last couple of weeks, you've probably been eyeing the crates of plump juicy tomatoes. Summer is the ideal time of year to make homemade tomato sauce because the tomatoes are abundant, cheap and delicious. You can turn any tomato into sauce so choose one who's flavor you like the best. Another factor to consider is price. Making your own homemade sauce should be more cost effective then buying jarred sauce.
While the process is easy, you'll need to commit at least an entire day to making the sauce. This includes peeling the tomatoes, chopping them, and simmering and seasoning the sauce. To peel tomatoes, cut a small "X" at the bottom of the tomato with a pairing knife and place in boiling water for 15 seconds. Remove tomato and place into ice water for a minute then proceed to peel the skin. To watch a video tutorial, click here.
You can season your fresh tomato sauce simply with just a little salt and lemon juice or add other flavor boosters like basil, oregano, garlic and onion. Pair your homemade sauce with al dente pasta, simmer meatballs in it or slather it on pizza crust. Even though sauce making is labor intensive, it's well worth the results once you've had that first mouthwatering bite.
Vine ripened tomatoes are roasted with garlic, chili, and smoked salt before they are turned into the sauce. This step intensifies the tomato flavor which results in a dynamite sauce.
This classic recipe from Marcella Hazan, one of the foremost authorities on Italian cooking, is one of the best for its simplicity. Only three ingredients are required for this tomato sauce and you'll be on the road to food bliss.
This chunkier version of tomato sauce is packed with spice and fresh herbs. Serve this sauce with bite sized pasta or between sheets of lasagna noodles. For an even heartier version, thrown is ground spicy Italian sausage.