how can i make tomato sauce at home??

Question

please heelp meeeeeeeee

Answer 1

Tomato sauce
A freshly made tomato sauce is delicious served with fried croquettes, vegetable entrees or grilled meats and fish.

1 kg (2 lb) ripe tomatoes
bay leaf
sprig thyme
1 small onion, thinly sliced
1 clove garlic
30 g (1 oz) butter
salt and freshly ground pepper

Cook ingredients gently in a heavy covered pan with no water. When soft, about 1O minutes, rub through a sieve and return to pan. Swirl the butter into the sauce and season with salt and freshly ground pepper. Reheat if necessary and serve.

Tomatnyi Sous - Russian Tomato Sauce
2 Servings
1 T tomato paste
1 1/2 lb tomato,fresh, chopped
1 garlic clove,Crushed
1 green pepper,sm, chopped
1 onion lg,chopped
1 t salt
1/2 t black pepper
1/2 t basil,Dried
1/2 t hot pepper sauce
1 T flour
1 T butter
1/2 t sugar (or honey)

Saute the garlic, onion, and the green pepper in the olive oil until soft but not browned. Stir in the tomatoes, salt, pepper, basil, & the hot sauce. Cover and simmer for 25 minutes. Dump mixture into blender and puree for 1 minute. Melt butter in a saucepan then stir in the flour and cook for 3-5 minutes. Stir in the puree and add the tomato paste & sugar. Simmer for 10 more minutes. This may be refrigerated for 4 days or frozen. It is used in many Russian recipes.

Answer 2

The Perfect Italian-style Tomato Sauce
Olive Oil
One small onion
2 Large cloves of garlic
800g tin of whole skinned tomatoes
Dried or fresh marjoram, thyme, basil, oregano, etc
2 Teaspoons of tomato paste1

Method
Chop the onion finely. Crush garlic with the flat of the knife blade and then chop it finely. Heat 2 tablespoons of oil in a large frying pan. Add the garlic and onion and cook over medium heat, stirring frequently with a wooden spoon until garlic is soft and onion is transparent. Chop tomatoes into small pieces2 and when the onion and garlic are both transparent and soft, add the tomatoes and all the juice that was in the can with them.

Taste the sauce and if the sauce isn't 'tomatoey' enough, add some tomato paste and stir well. Add dried herbs to taste now or fresh ones just before the sauce is finished and add salt and pepper to taste. Simmer sauce until thick and rich.

Answer 3

There is no more Imagination anymore now Day's.........
Get Tomatoes, Basil,Garlic and Shallots, Olive Oil and Salt and Pepper for Taste. And Parmesan or Romano Cheese.
Cook all together at a Simmer for several Hour's.
If you Cook the Sauce with some of the Cheese you will get a better Texture and Flavor

Answer 4

5 Minute Marinara Sauce:


2 tablespoons extra-virgin olive oil, (2 turns around the pan)
4 cloves garlic, crushed and chopped
1/2 teaspoon crushed red pepper flakes
A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
1/2 teaspoon dried oregano
1 (28 ounces) can crushed tomatoes
1 (14 ounces) can chunky style crushed tomatoes
Salt and freshly ground black pepper
Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer

Answer 5

INGREDIENTS
2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine
DIRECTIONS
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally.

Answer 6

Ingredients
5 pounds of fresh tomatoes, peeled and seeded (to peel, cut a small "x" on the top and drop in to boiling water for 10 seconds and drop in to an ice bath. Skin will easily peel off)
¼ cup olive oil (or tallow)
3 medium onions, diced
8 cloves of fresh garlic (or more to taste), finely minced
⅓ cup fresh basil leaves, finely chopped
1 sprig of fresh thyme leaves (or ½ tsp dried)
1 sprig of fresh oregano (or 1 teaspoon dried oregano)
2 bay leaves (remove when done)
2 sprigs of parsley (or 1 tsp dried)
1 teaspoon sea salt
1 carrot (1/2 should be grated and added to sauce, the other half should be added at the end of cooking and then removed)
1 tablespoon honey
Instructions
Pour the olive oil into a large stockpot over medium heat.
Add diced onions, garlic and grated carrots.
Saute for 6-8 minutes or until onions are translucent and tender.
Add tomatoes, chopped basil leaves, oregano, thyme bay leaves, parsley and sea salt.
Simmer on low heat for 2-3 hours or until cooked down and starting to darken.
Add carrot piece for the last 30 minutes to absorb acidity.
Remove sprigs of herbs and piece of carrot.
Optional: Use an immersion blender to puree sauce until smooth (for a thicker sauce, skip this step.
Use fresh or store in the fridge up to 1 week, or can it according to your canner's instructions for tomato products.

Answer 7

Here's a very simple recipe for Spaghetti Sauce:

1lb. ground beef
1 clove garlic, finely chopped
1 envelope Lipton Onion Soup Mix
1/4tsp. oregano
28oz. can tomato puree
1 cup water

Brown the ground beef & garlic. Add remaining ingredients. Simmer, covered, for 30 minutes, stirring occasionally. Makes 5 cups.

Answer 8

Get a whole bunch of tomatoes, par boil them, this makes it easier to remove the skin. By a whole bunch of tomatoes, I'm talking multiple paper grocery bags full. They will cook down to about a gallon of sauce.

Put the mashed skinless tomatoes in a pot and cook them down over very low heat to remove the moisture content. You have to use very low heat to keep them from burning, and it takes many HOURS.

If you don't want seeds then you need to strain them. We don't do this part, so I don't have any tips on that.

Once we get it to the consistency we want we fill zip lock bags for individual uses and freeze the sauce. Use like you would canned tomato sauce. Season it when you use it, not when you make the base sauce.

Answer 9

I had a deli and would make my sauce. People went nuts and wanted to me sell them the sauce. The key is time, slow simmer, let cool, refigerate and simmer again the next day. It is not hard. Crushed tomatoes, 2 cans. 1 small can of tomato paste, liberal amounts of garlic powder, dried oregano, basil and onion. It is easy but you must simmer all day, cool and reheat the next day. It takes 24 hours but the result is incredible.

Answer 10

dc55 got off to a good start

now take all of those ingredients and blend it in a blender for 3 mins or until smooth.

it will look a bit orangey red at first but this will change when you cook it

add extra vegetables and meat if you wish at the final stages of cooking.

I always add my veggies last so they do not over cook and taste bitter.

If the sauce is bitter I learned this trick from my roomate Franco, just add a teaspoon to tablespoon of sugar.

works everytime, this is a really good way to use up odds and ends in your veggy crisper.