super simple homemade tomato sauce
make your own tomato sauce
If you are growing your own food at home you are more than likley growing tomatoes. I honestly don’t know of any vegetable garden that grows in summer without the presence of the amazing tomato.
However, growing tomoatoes is seasonal and provides you with a limited amount of food in a given season. For this reason it is very important to plan to grow enough tomatoes in your garden for fresh eating and sauce making. A great way to get this balance is to grow indeterminate tomoatoes for fresh eating and determinate tomoates for sauce making as determinate tomoaties give you a large amount of food at once.
To further extend the options of what you can make, be sure to head over to my sustainable living recipes and let you taste buds explore new horizons.
Steps on how to make your own tomato sauce
NOTE: Before you get started make sure you have:
- The required number of canning jars and airtight lids
- Sterilised the jars and lids
Step 1: Preheat the oven to 200’C and make sure you have a baking tray nearby
Step 2: Roughly cut half a large white onion and 3 large cloves of garlic and set aside
Step 3: In the baking tray, oil the bottom of the tray with olive oil and add a teaspoon of rough sea salt to the oiled tray (less if using fine table salt)
Step 4: Add in the 500g of fresh tomatoes into the oiled baking tray along with the chopped onion and garlic. Mix the ingredients around in the baking tray and add the baking tray into the oven to bake for 40mins, or until the tomatoes have become squishy and soft and the onions have caramalised
Step 5: Remove the baking tray from the oven and CAREFULLY pop all the tomatoes so they can cool down. Popping the tomoatoes can be dangerous and they can explode and send boiling hot tomoato sauce all over which can burn your hands, arms or legs
OPTIONAL STEP: Add brown sugar to the hot mixture and stir everything together for some added sweetness
Step 6: Allow the baking tray and ingredients to completely cool down. This is to avoid pressure build-up when blending hot ingredients together. If you blend the hot ingredients then you stand the chance of the blending jar exploding as the hot air has nowhere to escape
Step 7: Blend all the ingredients in a blender, nutribullet or food processor until your tomato sauce is of the desired consistency. Let it blend longer for a finer sauce and shorter for a chuncker tomoato sauce.
– half and onion
– 3 large cloves of garlic
– 500g fresh tomatoes
– olive oil
– teaspoon salt
– optional: 1 teaspoon brown sugar