The BEST tomato sauce with an easy to follow step-by-step picture guide
I don't like buying canned or jarred tomato sauce. It can contain all sorts of ingredients that I can't or don't want to eat, like various forms of wheat, sugar and soy. When it's so easy and quick to make yourself, it seems kind of silly to buy it from a grocery store since it tastes SO much better and you can control what ingredients are in it!
Ingredients:
- tomatoes
- tomato paste
- oil (butter or lard works as well)
- spices (fresh garlic, sea salt, pepper, basil, etc.)
- any additional vegetables of your choosing
Note: Canned sauces always have some form of sugar, so if you like a sweeter sauce please feel free to add some kind of sweetener (I would use honey or maple syrup).
One of the great things about making your own sauce is you can use up any vegetables that have seen better days and might otherwise go to waste... like wrinkly peppers!:
Ingredients:
- tomatoes
- tomato paste
- oil (butter or lard works as well)
- spices (fresh garlic, sea salt, pepper, basil, etc.)
- any additional vegetables of your choosing
Note: Canned sauces always have some form of sugar, so if you like a sweeter sauce please feel free to add some kind of sweetener (I would use honey or maple syrup).
One of the great things about making your own sauce is you can use up any vegetables that have seen better days and might otherwise go to waste... like wrinkly peppers!:
These peppers have definitely seen better days!
Directions:
Wash and cut your tomatoes and other vegetables in half. For mine, I used tomatoes, red and yellow peppers, onions, mushrooms and some fresh local garlic.
Wash and cut your tomatoes and other vegetables in half. For mine, I used tomatoes, red and yellow peppers, onions, mushrooms and some fresh local garlic.
Spread tomatoes and veggies out on a large cookie sheet then sprinkle with olive oil (I used about 2 tablespoons) and lots of spices (I used basil, sea salt and pepper). You don't have to evenly coat everything, it will be fine as long as there aren't big clumps of spices/oil.
Bake in 400 deg. F. oven for 35-40 minutes...
or until browned and wrinkly.
Dump the roasted tomatoes and veggies into a crockpot or medium to large pot.
Add 1 or more cans tomato paste (I used one).
Cook on high (if using crockpot) or low (if using pot on stove) for 2 hours or until it smells like you want to eat some!
Note: You could also cook it on low (in a crockpot) for up to 6 hours.
Note: You could also cook it on low (in a crockpot) for up to 6 hours.
Use a hand/immersion blender to chop up the veggies and make it into a sauce. You can choose to leave it chunky...
or smooth.
Enjoy!
Bon Appetit!
Enjoy!
Bon Appetit!