Homemade tomato sauce
Dinner last night was chicken enchiladas with two cheeses and homemade tomato sauce. My calculations told me two enchiladas per person but there was some extra chicken and I was able to make an extra enchilada. Good thing because my younger daughter, Alex, loved the enchiladas so much she asked for the extra piece.
Before I post the recipe for chicken enchiladas and the photos for the step-by-step guide, let me first share with you how I make my own tomato sauce. It’s not difficult, the chunky texture is so much richer and, because you have total control over what goes in it, you can choose the herbs with which to enhance the aroma and flavor of your tomato sauce.
This recipe yields three to four cups of tomato sauce.
Ingredients:
1 kilo of fresh plump tomatoes
1 large onion, chopped
6 tbsps. of olive oil
3 cloves of garlic
2 sprigs of oregano (or your herb of choice)
salt
pepper
Boil plenty of water in a pot. When the water is boiling briskly, add the tomatoes. Cook in boiling water until the skins burst, about one to two minutes depending on the ripeness of your tomatoes.
Cool the tomatoes a bit and peel off the skins.
Place the skinless tomatoes in the blender…
… and process to your desired chunkiness. You may also do this by hand. I prefer the blender because I don’t lose any of the juices that way.
Heat the olive oil in a pan or pot. Over medium low heat, cook the chopped onion until translucent. You want the onion to sweat rather than brown so keep the heat down.
Crush and peel the garlic.
Discard the stalks of the oregano. Chop the leaves with the garlic.
Add the garlic and oregano to the onion. Cook, stirring, for about a minute.
Pour in the pureed tomatoes. Add about half a cup of water. Season with salt and pepper. Stir. Lower the heat, cover and simmer for 15 to 20 minutes.
And you have you homemade tomato sauce. What can you use it for aside from chicken enchiladas? A good tomato sauce can be tossed with hot cooked pasta for a complete vegetarian meal. It is also a great base for pizza and stews.
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[...] I cooked my enchiladas with two cheeses — medium cheddar and mozzarella (feel free to substitute your own favorites) — and homemade tomato sauce. [...]
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[...] for 2 pizza crusts (see recipe and instructions) 2 c. of chunky tomato sauce (see recipe and instructions) or 4 to 6 large plump tomatoes, blanched in water and skins peeled off 500 g. of mozzarella [...]
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[...] better) 1 large white onion, chopped 2 c. of canned chopped tomatoes, with the juices, or 2 c. of homemade tomato sauce a few sprigs of fresh oregano (leaves only) about 70 g. of spicy chorizo (I use Bilbao or Iberico), [...]
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where do you get your fresh herbs? i’ve always wanted to buy pots of actual live plants, so i get a fresh supply of herbs regularly
I grow my own herbs. Bought them in pots from Manila Seedling Bank, replanted them and now they’re thriving.
I like slow-roasting tomatoes and garlic for my sauce – it’s extra work, but it has a richer taste.
Hi Connie,
Did you remove the seeds?
Nope.
I learned from my Italian friends that the key to great tomato sauce is slow cooking. They spend the whole day cooking theirs. I usually simmer mine for at least 2 hours on low heat. There is a chemical reaction that seems to take place over time that gives the sauce a richer taste. I just use garlic and basil for my herbs and a piece of thick parmigiano regiano cheese skin. Towards the end I just add as much olive oil as I am in the mood for. Now I am hungry! Love your blog!
Hello,Ms.Connie. I’ve been visiting your blog and you’re an inspiration!… I would like to share… cut a small criss cross on top and bottom of the tomatoes using a small knife before boiling them. It’s easier to peel the tomatoes. =)
i dont know why our tomatoes here are not as red as the tomatoes in italy or USA
There was a study at the Ohio State University that concluded that orange colored tomatoes are superior to red varieties in that their lycopene (cancer fighting chemical) is absorbed by the human body two and a half times faster than from their red cousins.
ms connie,
i have been following your recipes and hopefully this christmas, i can sell some goodies. thanks to you!
i’s so glad i have learned to use real tomatoes instead of the commercial tomato sauces. my husband loves it as well.
i’d like to ask how long does this last when kept in ref or freezer?
Naku, I don’t really know. When I make home made tomato sauce, I use it up within a day or two.