Homemade tomato sauce is truly a recipe we must absolutely prepare every year, so we can enjoy the real taste of homemade tomatoes during winter.
I have never bought bottles of tomato sauce, and if I run out, I only purchase canned peeled and diced tomatoes, I just can’t use the store-bought preserved bottles.
The recipe I am sharing allows you to decide whether to puree the tomatoes at the end to make the sauce, or leave them in pieces and puree them when you’re ready to use them.
I used small bottles for convenience, but of course, you can use whatever is more convenient for you.
Follow the recipe, and you’ll see you won’t buy tomato bottles from the supermarket anymore, and you’ll see the sauces you’ll make with your homemade tomatoes!!
Kcal 90 per 500 grams
- Difficulty: Easy
- Cost: Medium
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Making Homemade Tomato Sauce
- San Marzano tomatoes, Romanelli or round sauce tomatoes
- to taste Salt
- Basil
- glass bottles or jars
Preparation of Homemade Tomato Sauce
Boil a large pot of water, close the sink drain with a stopper, and put in the tomatoes. Once the water is boiled, pour it over the tomatoes and leave for 5 minutes.
If you have a lot of tomatoes to process, you’ll need to boil a larger amount of water, and you can place the tomatoes in a large basin to then pour the boiling water over them.
At this point, remove the tomatoes from the boiling water and peel off the skin, which will come off easily.
Once peeled, cut them into quarters and place them in a large bowl with a colander so they can drain excess water.
At this point, you can bottle them in pieces or puree them, your choice!!!
Pass the tomatoes through a food mill or use a special machine for processing tomatoes.
Chop or mince the basil into small pieces, add it to the tomatoes, adjusting with a little salt, without overdoing it.
Now seal all the bottles well and boil them in large pots so that the water completely covers the bottles.
Let it boil for 1 hour, starting the count from when the water reaches a boil.
After the time has passed, turn off the heat and let the water cool before removing the bottles from the pot.
They can be stored well sealed for over a year.
