This comes from my sister-in-law who makes her spaghetti sauce from her extra tomatoes. I'm excited to try it if only I can get enough tomatoes before it freezes! We got a late start with our tomatoes...
Lightly oil the bottom of your kettle with a little oil on a paper towel. Then add the rest of the ingredients...obviously this can be doubled, tripled, etc. if you have more tomatoes ready at once.
Rough chopped tomatoes (probably about 2 pounds) with cores removed 1-2 T. olive oil 1 t. salt bunch of fresh basil, chopped 2 t. chopped garlic (I'd use more if I could) 1/4 t. black pepper 1 t. oregano
I boiled that gently until the tomatoes separated from the skins. Then I put it through my Foley mill, but not enough of the tomato solids went through the mill, just the liquid...so I put it all in my blender and then back through the mill. This time only the seeds and the thinnest of skins remained in the mill. Then I put the sauce back in the kettle, adjusted the seasonings to taste, and simmered it on very low until it reduced to the thickness I wanted. (This takes a long time) I think you could wait to add the seasonings until after the tomatoes have been boiled, pureed, and put through the mill, but I haven't tried it that way.
Sometimes the sauce needs a little sugar to counteract the bite of the tomato. If you read the labels, a lot of commerical sauces contain sugar. Your homegrown tomatoes that are vine ripened will probably be sweet enough. But if the sauce just tastes like something is missing, try adding a tsp. of sugar at a time and see if you like it better.
Tomato Sauce
Posted by pointe510 on Fri 24 Aug 2007 at 10:55 - Link
My mom makes really good tomato sauce from our garden tomatoes.
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