tomatoe sauce form scratch?

Answer 1

Since canned tomatoes aren't from scratch

to blanch tomatoes bring water to a rolling boil and put the tomatoes in there. Leave them in until the skin breaks open. With some of my garden tomatoes the skins are too hard and they wont break, so if they don't break after a few minutes, take them out.
The skins should peel off easy.
Put the peeled tomatoes in a large bowl off to the side. Use a masher to break them up.
In a large pot, put some olive oil (enough to saute chopped garlic, oregano, and whatever seasonings you like...onions, peppers, whatever)
Mix the peeled and crushed tomatoes in with the sauteed ingredients, add some water, I use about a cup. ad a can of tomato paste. I also add grated Parmesan cheese.
Let the sauce simmer on low heat for 40 min to 1 1/2 hrs, until the tomatoes break down.

Answer 2

The best tomato sauce I've ever had was a sauce called Tomato-butter and onion sauce, from the queen of Italian cooking: Marcella Hazan.

The flavor of this is very subtle: don't expect something exploding with spiciness or herbiness: you want all the flavors to speak for themselves. Use the best quality canned tomatoes you can find (canned makes a better sauce.) Brands I suggest include San Marazano and Muir Glenn (generic brands, including, Hunts, etc won't cut it; if you can find it use an Italian imported canned tomato). Some people may say it's justa brand but in this sauce you can taste the difference: use a good quality brand.

Take a 28 oz can of whole tomatoes in juice and crush the with your hand. Cut an onion in half and take off the peel. Put the tomatoes and half an onion in a medium sized sauce pan and turn on medium heat. Add a 1/4 stick of butter and some salt (not too much it will reduce and may get too salty at the end) and pepper. When the mixture comes to a low bubble, turn to low heat and let simmer for about an hour. Do not put a lid on the pan at all. Stir periodically, crushing the larger chunks of tomato on the side of the pan. After an hour, the sauce will have reduced and thickened, and some of the butter may have floated to the top; simply remove the onion half and toss, and stir the mixture until the butter is reincorporated (adjust for salt). Serve with penne, or other pasta of choice (no angel hair or papperdelle whose shape doesn't suit the sauce).

The sauce is going to have the most subtle of flavors: sweet from the tomato, a slight depth of flavor from the onion, creaminess from the butter. It will be a mixture of subtle flavors and textures. It is important to use the best ingredients you can find because there is so little going in it. The flavors aren't going to smothered by herbs or spices: try this sauce at least once with out changing it: your palate deserves it.

Answer 3

I have been making this forever.....Fresh Basil makes all the difference.

1 can diced tomatoes
1 can tomato paste
1 can plain tomato sauce
1 clove of crushed garlic
1/4 cup white wine
2 Tablespoons dry Oregano
2 Tablespoons dry Basil, or a handful of the fresh stuff
2 Teaspoons salt
2 Teaspoons Onion powder
2 Tablespoons Olive or Grapeseed Oil.

Add oil and garlic to heated sauce pan, lightly cook garlic for about 1 1/2 minutes (it draws out the flavor). Combine all of the rest of the ingredients, EXCEPT the Basil and Oregano. Simmer until diced tomatoes are soft. Add Basil and Oregano, and cook for another 5-7 minutes...basically until the basil is cooked in, and the Oregano has softened. So easy, and soooo good. Also really good to add Goat cheese on top of the pasta if you like the stuff. :)

Answer 4

Hi !!!
Here you go...

Homemade Tomato Sauce II

"Try the real thing. Delicious tomato, onion and garlic sauce with herbs."

Original recipe yield:
6 servings

PREP TIME 20 Min
COOK TIME 2 Hrs
READY IN 2 Hrs 20 Min

INGREDIENTS
4 tablespoons vegetable oil
1 large onion, chopped
1 (28 ounce) can crushed tomatoes
2 cups water
1 (6 ounce) can tomato paste
3 leaves fresh basil leaves
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper

DIRECTIONS
In a large saucepan over medium-high heat, saute onions in the oil until golden brown. Add crushed tomatoes, water, tomato paste, basil, garlic, salt and pepper. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil.

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Answer 5

Homemade Tomato Sauce


INGREDIENTS
10 ripe tomatoes
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 teaspoon Italian seasoning
1/4 cup Burgundy wine
1 bay leaf
2 stalks celery
2 tablespoons tomato paste
DIRECTIONS
Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.

Mamma Mia NICE!