Heirloom Tomato Sauce Recipe
Homemade Tomato Sauce Recipe
This has been a summer of firsts for me. First time to grow herbs, flowers, and vegetables from seeds, first time to plant lavender, first time to have a booth at the farmers market, first time to can, and now my first ever homemade tomato sauce. I am excited about the prospect of never buying jarred sauce again and feeding my family with food we have grown, which does not include any chemicals or strangely named preservatives. Just thinking about it makes me feel healthier already!
This summer’s crop of heirloom tomatoes at Little Falls Farm includes the sunrise bumble bee, black cherry, German lunch box, vorlon, and many more. You can read about heirlooms and purchase seeds at Baker Creek Heirloom Seeds. With all of these yummy varieties of tomatoes I could not resist preserving some to enjoy during the winter.
I looked through many different tomato sauce recipes. There is a really wide range of ideas out there about tomato sauce. The simplest was just tomatoes with salt and pepper. We like lots of flavor and we have plenty of fresh basil and oregano growing so I went for a more complex sauce.
I like to do things smarter, not harder. The thought of boiling, peeling, and seeding tomatoes is probably what has kept me from venturing into this endeavor previously. Some might turn up their nose at my unconventional method. I decided to put my tomatoes and herbs in the blender. Using this method means that the skins, which contain important flavonols, and the seeds, which are full of lycopene and beta carotene, are included in this healthy yummy sauce.
Heirloom Tomato Sauce Recipe
This is a very loosely documented recipe, but hopefully it will inspire you to try your own homemade tomato sauce recipe.
included tomatoes, fresh basil, fresh oregano, red wine, onion, garlic, oil, salt, and pepper.
(Note: Many recipes call for citric acid or bottled lemon juice for acidity. I counted on the wine for extra acidity.)
I put a little oil in my cooking pot and sauteed some finely chopped onion and minced garlic. I sliced the larger tomatoes to fit in the blender, along with the fresh herbs, and some red wine and blended until pretty much puree. I then poured it into the pot. I did this several times to get through all of the tomatoes. I added salt and pepper and then let it simmer all day. Our house smelled amazing!
Things I Learned:
- Tomato sauce cooks down, a lot. So what I thought was going make oodles of sauce to can turned out to be a few pint jars of sauce when it was all said and done. I realized I need a LOT more tomatoes if I am going to can for the winter.
- I used fairly large bunches of herbs and was really glad I did. Fresh herbs are not as strong as dried so it takes a lot more to bring out their flavors.
- Homemade tomato sauce is not “bright red” and so next time I may add red pepppers for a brighter color.
Please share your favorite homemade tomato sauce recipe in the comments below.