does anyone make their tomato sauce from scratch? I haven't in ages and

R

randi

Well-known member
found some lovely "sauce" tomatoes at the farmer's market. I oven roasted them with olive oil and chunks for garlic. I have a lot more liquid than I expected. I just pulled off the skins and threw them in a pot to cook down.

can you cook them down too much? I should have cut off the stem end and seeded them before roasting. I hope it won't ruin the sauce.

this definately won't be the simple, marinara style sauce I was hoping for.

 
Randi, for a simple marinara type sauce, I would peel and seed them first, then cook minimally...

but it sounds like you'll have something wonderful with the roasting. You could strain out the seeds if you don't mind a smooth texture.

Yes, I think you can cook it too long--it turns out like tomato paste.

 
I make my own several times a month

I agree with Joe- and do be careful about over-cooking the sauce. You won't believe how quickly the "water" cooks out and it thickens up so watch it.

 
thanks Joe, I just took it off the heat. I cooked it down for an hour and it thickened.

it tastes like fresh tomatoes, very simple and very clean.

I'm trying to figure out what to do with 20 lbs of sauce tomatoes. oven roast, cook down and jar? then use them in longer cooked sauces? I've never jarred tomato sauces before so I'm worried about them keeping over time if I jar it?

the tomatoes aren't the usual plum/roma but about the same size and not quite as wet. they do have a nice flavor and would make a lovely base for sauce if I can properly perserve them.

thanks for helping... smileys/smile.gif

 
hi Cathy, do you make big batches? do you jar it for future use? we only get fresh tomatoes

(good ones anyway) for two or three months. the farmers are looking to unload the last of their crops so I want to take advantage of them.

do you get nice tomatoes year round?

thanks smileys/smile.gif

 
No- I make about 2-1/2 qts at a time and use it up. We get lousy tomatoes most of the year

just like everywhere else. Most of the time I use a 15 oz can of diced tomatoes along with some fresh ones (generally Romas) and I find the result to be about the same as using fresh tomatoes for the whole batch.

I used to can tomato sauce but now if I make a large batch I just freeze it. Yes, it does get a bit watery when thawed but I pour some off and cook out the rest. If I was able to get a big quantity of good tomatoes cheaply I would certainly can sauce. Yum!

 
That's what I do. Just cook but not overcook. Then add appropriate seasonings when I use the

sauce. I have never had a problem canning them. But I used to can under pressure. ANd I've never used plum tomatoes.

You could also make tomato soup...simple with a bit of fresh basil, some garlic and a bit of sugar. It cans well, too.

 
thanks everyone for the info and links. don't know why I decided to make something so simple...

so difficult. I'm going to roast large quantities of tomatoes and freeze them. it's all in the "KISS" keep it simple stupid! '-))

 
Hi Randi, roasting is the way to go. It concentrates that wonderful tomato flavor

and the freezing is perfect for tomato sauce/paste. If you want to take it a step up, add 1/2 canned anchovy fillet to the sheet pan. If you like it, add the entire anchovy fillet. It gives a complexity that is interesting.

 
You could also ask the name of the tomato variety

Then look it up and see if it happens to be an heirloom. If so, you're safe canning it.

 
hiya Karen, I agree with the roasting, the flavor is just awesome! I will add the anchovies..

to the batch this weekend. I love anchovies and they do add so much. even anchovie haters love the sauces I make the include them. the roasted red pepper sauce I posted a few months back wouldn't be as awesome without them!

Saturday, I will fearlessly purchase poundage and roast them over the weekend. the sauce that Joe posted with his manicotti recipe also has some very nice nuances to it from the rosemary. it's a very good sauce.

thanks for the tips smileys/smile.gif

 
hi Sky, they told me the name and I forgot it, I'll ask them this weekend. freezing seems

to be the simplest and easiest way to go for me. I can see making myself crazy with trying to can them. then there's the "what if I don't do it right and lose the sauce" thingy to factor in. I might try canning in small batches when I have more time to fool around.

 
I just made my own fresh tomato sauce and froze it. I hate it when the fresh

veggies disappear. I do a very basic sauce, then add to it depending on the recipe. I got my sauce from an Italian restaurant in MA.

 
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