How do you make tomato sauce from fresh tomatoes?

Question

I have tomatoes and i want to make tomato sauce. Not spegghetti sauce but tomatoe sauce.

Answer 1

TOMATO SAUCE
This sauce, called caldillo de jitomate ("tomato broth"), has a consistency closer to a light tomato soup than an Italian marinara.
1 1/2 lb tomatoes, coarsely chopped, or 1 (14- to 15-oz) can whole tomatoes in juice, including juice
1/3 cup water (3/4 cup if using canned tomatoes)
2 teaspoons chopped garlic
3 tablespoons chopped white onion
1 large fresh green serrano chile, coarsely chopped (including seeds)
1 1/2 teaspoons sugar
1 teaspoon salt, or to taste



Blend all ingredients in a blender until very smooth, 1 to 2 minutes. Pour through a medium-mesh sieve into a 1 1/2- to 2-quart heavy saucepan, pressing hard on and then discarding solids. Gently simmer sauce, uncovered, stirring occasionally and skimming froth, until sauce is slightly thickened and reduced to about 2 cups, 10 to 15 minutes.
Cooks' note:
Sauce can be made 1 day ahead and cooled, uncovered, then chilled, covered.

Makes about 2 cups.

Answer 2

I make tomatoe sauce from my garden all the time. Start with fresh tomatoes. Wash and core them. Place them in boiling hot water for about 2 min. to remove skins. After blanching them in the hot water, peel skins off. Tomatoes should be rather mushy by now. Place in blender, blend on med. for about 2 min. until all chunks are gone. If you have a sieve, to blend them this is best. If you want more than tomatoe flavor, add garlic and salt. Blend until you get a paste or sauce. If it's too pasty, add small amounts of water from the tomatoe boiling. Just remember to remove the tomatoe peel. Yuk! peel is stringy and not good for anything. If it's too watery, slow cook stirring often, the water will cook off and you will have a rich sauce, make sure you add garlic and onion and salt in if you boil. Will taste much better.

Answer 3

Roasted Tomato Sauce

2 T olive oil
3 cloves garlic, sliced (see Note)
1/2 red onion, chopped
1 (28-ounce) can chopped fire roasted tomatoes (recommended: Muir Glen)
1 small (8-ounce) can tomato sauce
1/4 cup fresh basil, chopped
salt and pepper to taste

Heat olive oil in a medium skillet over medium heat. When the oil is hot, add the red onions and saute for 2 to 3 minutes When onions start to turn opaque add the garlic and saute for 1 to 2 minutes more until garlic is fragrant and just beginning to turn golden, watching closely so that it doesn't burn.

Add chopped fire roasted tomatoes and tomato sauce then season with salt and pepper. Lower heat and cook 15-20 minutes, until sauce is thickened. Stir in chopped basil just before serving.

Note: Slicing the garlic gives a nice flavor to the sauce, but allows the diners to eat around the garlic in the final dish, thus avoiding the intensity and subsequent garlic breath that comes from consuming the garlic.

http://helium.vancouver.wsu.edu/~berglund/sauce.html
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Roasted Tomato sauce
(Salsa di Pomodoro Arrostito)
MAKES ENOUGH FOR 1 POUND OF PASTA
Makes 4 to 6 servings

Basil or parsley are the obvious choices for the herbs, but you can also use a mixture including chives, rosemary, mint, or whatever you have on hand.

2 1/2 pounds round, plum, cherry, or grape tomatoes
4 cloves garlic, very finely chopped
Salt
Pinch of crushed red pepper
1/2 cup olive oil
1/2 cup chopped fresh basil, parsley, or other herbs

Place a rack in the center of the oven. Preheat the oven to 400° F. Oil a 13 × 9 × 2-inch nonreactive baking pan.

Coarsely chop round or plum tomatoes into 1/2-inch pieces. Cut cherry or grape tomatoes into halves or quarters.

Spread the tomatoes in the pan. Sprinkle with the garlic, salt, and crushed red pepper. Drizzle with the oil and stir gently.

Roast 30 to 45 minutes or until the tomatoes are lightly browned. Remove the tomatoes from the oven and stir in the herbs. Serve hot or at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone.

http://www.dvo.com/recipe_pages/italy/Roasted_Tomato_Sauce.html

Answer 4

Sure do. I do it often.
Basic Tomato Sauce

1/4 cup Extra-virgin olive oil
4 x Cloves garlic, lightly bruised
4 can Plum tomatoes, (28 ounces each), drained, coarsely chopped
1/2 cup Dry red wine
1/2 cup Parsley, coarsely chopped
1/2 cup Basil leaves, torn in half
2 tsp Dried oregano
Salt and freshly ground black pepper, to taste
1 pch sugar

Heat the oil in a large, heavy pot over medium-low heat. Add the garlic and cook until it colors slightly but does not burn, about 3 to 4 minutes.
Remove from the heat and carefully stir in the tomatoes and the wine.
Return the pot to medium heat. Stir in the parsley, basil, oregano, salt, pepper and sugar. Simmer uncovered, stirring occasionally, for 30 minutes.
Serve immediately or cool and store, covered, in the refrigerator for up to 2 days. Or freeze the sauce for later use.
Yield: 7 cups.

Answer 5

Fresh Tomato and Basil Sauce

2 large cloves garlic, finely minced
1 c. peeled, seeded and chopped tomato
3 T. minced, fresh basil leaves
2 tsp. olive oil
1/2 tsp. salt, if desired
Several dashes of cayenne pepper

In a blender, puree the garlic and tomato. Transfer mixture to a nonmetal bowl. Stir in the basil, oil, salt and cayenne. Serve the sauce at room temperature.

Answer 6

you peel the tomatoes and put them in a pot then just let them cook mixing often. This will turn them into something close to tomatoe soup. after that the seasoning is up to your tastes. too much added stuff and you might as well make spaghetti sauce.

Answer 7

depending what you like, i saute garlic and onion, maybe some jalapenos until tender, and cored tomatoes and just simmer until they all cook down. you can add any spices you like, salt pepper, basil. if you dont like it chunky, puree it in a food blender.