Tomato Sauce, Make Your Own garden fresh

By Grammie926

Well worth the time it takes to create this authentic Italian Tomato Sauce!

Ingredients

• 18 lbs. very ripe tomatoes
• 1/2 bunch marjoram, washed, stems & leaves intact
• 1 bunch oregano, washed, stems & leaves intact
• 1 bunch basil, washed, stems & leaves intact
• 1/2 cup virgin olive oil
• 1/2 cup chopped fresh garlic
• 2 cups Spanish onions chopped fine
• Salt, pepper & sugar to taste

Details

Servings 3
Preparation time 10mins
Cooking time 120mins
Adapted from insidepamagazine.com

Preparation

Step 1

Wash, core and score tomatoes. In large pot over high heat, blanch tomatoes in boiling water for about 45 seconds or until skins begin to blister, split skins and peel away from meat of the tomato. Remove with skimmer or slotted spoon & dip into ice water filled bowl. Use 2 large bowls, save skins and juice leaking from tomatoes into 1 bowl while placing the tomatoes into the other bowl. Split the tomatoes in half squeezing the seeds and juice into the bowl with skins. Place the skins, seeds, & juice & herbs into a medium pot with herbs & simmer 45 minutes or until mixture is reduced by 1/2. Remove herb stems. Puree mix until skins are smooth Strain, reserve the liquid and discard the solid items.

In large pot over medium heat, saute the garlic until browned lightly, stir frequently. Add onions , stirring until they are translucent and just soft. Add tomatoes and strained tomato mixture simmer for 1 hour stirring and scraping bottom frequently.

Remove from heat and puree to the consistency you like. Add pepper, simmer 30 minutes. Season with salt to bring the herb flavours forward. Add sugar if the sauce seems too acidic (depends on ripeness & variety of tomatoes).