Fresh Tomato sauce

[cariann88]

I am not sure if someone has posted the recipe on here or not but can someone tell me how to make it please?


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[teakdesk]

Don't know exactly what sauce you are after but for a passata type sauce I fry sliced onions, garlic, chopped courgettes, chopped runner beans and chopped tomatoes. Add some herbs and a little water and simmer for 20 to 30 minutes. Eat as is if wanted as a side dish or liquidise if for adding to meat for bolognaise etc..




I have made fresh tomato ketchup before which is lovely but I suspect that is not what you are after.

[cariann88]

I want it for a boloneiges sauce. How do you make homemade ketchup?


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[scarey55]

I love this Delia recipe It makes a great base for all sorts of things like meatballs in tomato sauce and it is also really good as a base for pizza.

[Alison]

I roast tomatoes and shallots in the oven until soft with a bit of garlic and herbs. Squish it all down and put through a mouli or just blitz. Put in Kilner style jars and pasteurise for storage. All my spare toms are processed like this.

[Patchninja]

I do like Alison; you can do big quantities at the same time. i freeze mine. I put 2-person sized portions (cause we're 2!) in a plastic box. When it's frozen, I tip it out into freezer bags so it doesn't take up much space in the freezer. I keep it fairly simple, just tomatoes, garlic,seasoning so I can jazz it up according o what I'm going to do with it in the end.

[Small pumpkin]

I made this yesterday for the first time. It's lovely and I think it could be used as a base for lots of things.

This easy classic homemade pizza sauce simmers for a good long time to allow the tomatoes, garlic, and oregano to mingle and meld. Freeze the leftovers so you have pizza sauce at hand whenever you have a hankering for good homemade pizza.

yield: 4 CUPS prep time: 5 MINUTES cook time: 1 HOUR 30 MINUTES total time: 1 HOUR 35 MINUTES
INGREDIENTS:

1 tablespoon olive oil
1 tablespoon minced garlic (about two or three large cloves)
1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano (if using fresh, add at the end of the cooking time)
2 cans (14.5 ounces each) diced tomatoes (undrained) or 2 pounds diced fresh tomatoes
1 teaspoon sugar
1/2 teaspoon red pepper flakes (this makes for a lot of heat, which we love, but I recommend you start out with 1/4 teaspoon or even just a generous pinch if you're unsure)
1/2 teaspoon kosher salt
Black pepper to taste
DIRECTIONS:

In a medium saucepan over low heat, warm the olive oil.
Add the garlic and cook, stirring, for about a minute. If you're using dried oregano, add that along with the garlic. If you're using fresh, add it to the sauce at the end of the cooking time.
Increase the heat to medium. Add the tomatoes, sugar, red pepper flakes, salt, and black pepper.
Leave over medium heat, stirring occasionally, until boiling. Reduce heat to low for a nice simmer.
Simmer uncovered for 90 minutes.
Stir in fresh oregano, if using.
Allow the sauce to cool to a safe temperature and then, using an immersion blender or working in batches with a blender,
If using fresh oregano, stir that in after the hour and a half cooking time.

Got it from here : Kitchen Treaty | A food blog for vegetarians and meat-eaters living together

[Dorothy rouse]

There is another 'thread' on here about using fresh toms, making sauces etc, maybe the two cud be put together?

[cariann88]

If anyone could link it up for me that would be great Thank you.

[scarey55]

Possibly this one?

http://www.growfruitandveg.co.uk/gra...oes_81264.html

[teakdesk]

How do you make homemade ketchup?

There are many, many different recipes for ketchup (which give a nice alternative to H£Inz tomato ketchup) on the net.

This one here is one I copied from Nigel Slater in the Guardian (the web-site is a personal site I use to keep all the recipes I've used over the years, some are straight copies of other people's whilst other have the changes I made to suit my palette - Mods, if this breaks any rules please delete).

Tomato Ketchup - Nigel Slater -

[poly]

My favourite for a cooking base for soups, sauces, bolognaise, casseroles, currys etc is pretty much as already mentioned, roast the tomatoes with garlic cloves, and season with salt and black pepper. Once cooked and cooled the mixture goes through a passata machine before freezing in suitable sizes freezer bags. Yum, yum, yum!

[OllieHardy]

My favourite recipe is:

• 10 red ripe whole tomatoes
• Fresh basil
• 2 tablespoons extra virgin olive oil
• crushed red pepper flakes, for arrabiata sauce (angry sauce) (optional)
• 1 large onion
• 2 cloves garlic, peeled and sliced
• 200 ml red wine vinegar
• 70g soft brown sugar

There are also good ideas here of how to give it a bit of a kick, if preferred:

6 ways to reinvent the tomato - Housemakers | Exceptional Prices & Lifestyle Inspiration

You can't beat homemade tomato sauce, it's the best