How to make tomato sauce at home:- When creating tomato sauce from home, fresh ingredients are used, including tomatoes. Making the sauce isn’t as tough as it may sound once you understand how to prepare the tomatoes. This means that whenever the mood hits, you may wow your family and friends with this delicious homemade sauce.
- Two pounds of ripe tomatoes (907 g)
- 30 ml or 2 teaspoons of olive oil
- 1 medium onion, diced finely
- 2 to 3 smashed garlic cloves
- 4 grammes in 1 teaspoon sugar
- Red wine vinegar in a dash
- 3 fresh basil stems
- pepper and salt as desired
- Olive oil extra virgin for drizzling
Make an ice water bath in a dish and bring a large pot of water to a boil. Bring water in a sizable stockpot to a boil on the stove by filling it half full. As the water comes to a boil, fill a big bowl with cold water halfway, then add a few handfuls of ice to create an ice water bath for the tomatoes.
In the pot of boiling water, add the tomatoes. 2 pounds (907 g) of ripe tomatoes should be added to the pot once the water has reached a boil. To avoid splashing, add the tomatoes one at a time. The tomatoes should be left in the water for 45 to 60 seconds, or until their skins start to split.
For the sauce, any red tomato would do, although Roma tomatoes are a wonderful choice. You can also combine different tomato varieties. To avoid burning yourself when dropping the tomatoes into the hot water, use a pair of tongs.
Put the tomatoes in a bath of cold water. Use tongs to remove the tomatoes from the pot and place them in the ice water bath after they have been in the boiling water for around 45 seconds. Let them stand until the skin starts to separate from the fruit in cracks.
To prevent overcrowding, you might need to boil and wash the tomatoes in tiny batches, depending on how big your ice water bath is.
Remove the tomato skins before chopping. Remove the tomatoes from the ice water after the skin begins to crack, then peel the skin off carefully using your fingers. Chop the tomatoes roughly with a knife and remove any tough bits.
The skin of the tomato is optional, but if you want to make your own tomato paste, you shouldn’t throw it away.
Remove the seeds and extra liquid from the tomatoes. Tomatoes should be gently squeezed over a big bowl to remove extra liquid and seeds. The next step is to strain the tomatoes over the bowl to get rid of any remaining seeds.
You don’t have to get rid of every last seed, although it would be helpful.