For many gardeners summer means homegrown, backyard tomatoes. This tomato sauce is a great way to preserve the bounty and goodness of tomatoes, homegrown or otherwise.
It’s not highly seasoned, so the tomato taste can really shine. It can be used in any dish calling for canned tomato sauce, which makes it very versatile in the kitchen.
This sauce is best made with paste tomatoes like Roma. If slicing tomatoes are used, the yield will be less as they have more liquid and less solids, but the taste will be fine. You can also compensate by using more of the non-paste type tomatoes.
The original recipe says this keeps for 6 months in the freezer, but if kept at 0°F or colder it should keep for several months longer without a noticeable decline in quality.
10 cups paste tomatoes (about 6 pounds)
1 cup onions, chopped
1/2 cup celery, chopped
3 cloves garlic, minced
1 tbsp olive oil
1 tsp sugar
1 tsp salt(optional)
1. In a large kettle, add 4″ water (enough to cover tomatoes) and heat to boiling. Add tomatoes to boiling water in small batches, leave in water for 1 minute (this makes them easier to peel) . Drain in colander; peel, core, seed and chop tomatoes.
2. In the same kettle, heat oil and saute onions and celery for about 5 minutes, until soft but not browned. Add garlic and cook for another minute.
3. Add tomatoes, sugar, and salt. Simmer, uncovered, for one hour, stirring occasionally.
4. Place kettle in sink and immerse in cold water to cool tomato mixture.
5. Process sauce in food processor bowl in small batches, to desired consistency. Sauce may also be put through a food mill.
6. Fill freezer containers; seal, label and freeze.
7. Makes about 4 pints/8 cups.
Nutrition (per serving): 69 calories, 19 calories from fat, 2.2g total fat, 0mg cholesterol, 308.8mg sodium, 586.2mg potassium, 12g carbohydrates, 3.1g fiber, 7.5g sugar, 2.3g protein, 32.1mg calcium, <1g saturated fat.