Homemade tomato sauce: Recipe to never buy the Super

Aló friends and friends of Paulina Kitchen! There is nothing more beautiful than entering a house and smells of Sunday. 

And what is that smell? Tomato sauce , obvious! The perfume of cooked tomatoes , basil and onion can be the magical spell that opens the appetite and brings together everyone around the table.

In this note we are going to talk long and lying on tomato sauce , how to make a homemade , natural , rich, versatile version that can be saved (because you start doing it, do enough to have).

We are going to throw their secrets, answer questions that everyone asks, and end a recipe step by step very simple.

So if they ever wondered how to make tomato sauce like nonna (even if they don't have one), stay that this becomes good.

About tomato sauce

Tomato sauce is a basic that cannot be missing in any kitchen. It serves for homemade pastes , for some pizzas , for a white rice that was half sad ... or to lift the mood of any food that needs some love.

In its home , this sauce has something special: real flavor. It has no rare preservatives or metallic taste. In addition, it allows playing with the ingredients: a little more spicy, softer, with carrot , without onion ... Each house has its secret formula of tomato sauce.

And the best? What to do it is nothing from the other world. You just have to want, time (one cloudy afternoon, ideal) and cute tomatoes, such as those seen in the Italian movies.

Characteristics that make homemade tomato sauce

• It is Rendidora : With a kilo of tomatoes you can get a good amount of sauce. Ideal for freezing and having by hand.
• It has a real flavor : unlike the commercial tomato sauce, here the real tomato feels, without surprises.
• It adapts to everything : it is going well with homemade noodles , some bifes to the Creole , with tofu, with polenta ... whatever they can think of.
• You can customize : more garlic, less oil, with fresh herbs, with a touch of wine ... There are a thousand variants!
• It is healthy : without preservatives, without kilos of hidden sugar, without "artificial tomato flavoring type C".
• It allows to keep fresh tomatoes : if they bought many and do not know what to do, make sauce and save is the best way to take advantage of them.
• It is economical : especially if done in quantity. In addition, in general, mature fresh tomatoes are cheaper in the greengrocer. They save and eat better.

Important data on homemade tomato sauce

When preparing a natural tomato sauce , there are small truquitos that make a difference. Here are some data that are worth gold:

Remove the acidity of the tomato sauce: you can add a teaspoon of sugar, but that will generate a sweet sauce that only conceals acidity.

• A good option is to add carrot without shell. It is also important that cooking is long already soft fire.
• Another way is to add a teaspoon of sodium bicarbonate . Once the sauce is ready, add the bicarbonate and stir until it dissolves completely.

Keep homemade tomato sauce in the refrigerator: if you are going to continue using it, you have to save it in the refrigerator, in a well closed bottle, but no more than 3 or 4 days.

Frozen tomato sauce: tomato sauce can be fractioned in tuppers or jars, and save in the freezer for up to 3 months. Tip: Write the date on the container.

The best tomatoes to make sauce

Not all tomatoes are the same, and for tomato sauce it is convenient to choose the most fleshy. Here a mini guide:

• Perita tomatoes : The King of Salsa. It has little seed, little water and a lot of flavor.
• Maduro round tomato : it is going well if you don't get perita, but you have to reduce it more.
• Cherry tomatoes (many) : If they are sweet, they can be used for a gourmet version.

, hard or juice tomatoes The key is that they are very mature , but not past.

Differences between tomato sauce, tuco and passata

It is easy to confuse them, but they are not the same. Let's go with the definitions for desktop debate:

• Tomato sauce: Cooked tomatoes, onion, garlic and herbs. It can be used alone or for other preparations.
• Tuco : Argentine-italian version with meat (it can be chorizo, skirt, Osobuco, etc.), denser and powerful. Classic Sunday at the grandmother's house.
• Passata : puree of raw or barely cooked tomatoes, without seeds or skin. Ideal as a base for pizzas .

8 final tips for unforgettable tomato sauce

1. Use , firm and good aroma tomatoes
2. Bleach the tomatoes in boiling water 30 seconds, making them a cross cut, to be able to peel them easily.
3. Do not forget the garlic. It brings depth and aroma to tomato sauce.
4. If you like body, reduce sauce well.
5. A touch of red wine when cooking tomato sauce lifts everything.
6. Do not forget the olive oil : extra virgin, if possible.
7. Always try and adjust the condiments at the end.
8. Let cool before refrigerating or packing.

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Homemade tomato sauce recipe

Preparation time : 45 minutes

Yields: 4 portions

Ingredients

• 1 kg of fresh tomatoes (ideals: expert)
• 2 garlic cloves
• 1 medium onion
• 1 carrot without a shell (optional, for acidity)
• 2 tablespoons of olive oil
• 1 handful of fresh basil (optional)
• 1 teaspoon of sugar (optional, if no carrot is used)
• 1 cdta. of sweet paprika
• Salt 
• Pepper

How to make step -by -step tomato sauce

1. Peel the tomatoes: make a cross cut at the base of each tomato, submerge 30 seconds in boiling water, pass them immediately through cold water. Peel with your hands once cooled. 
2. Finely chop the onion and garlic cloves. Sauté in a deep or pan pan, with a little olive oil until they are tender. 
3. Add the carrot without shell. Either grated or in two large pieces (to remove at the end of cooking).
4. Incorporate peeled and chopped tomatoes. Season with salt and pepper. Cook over medium heat for 5 minutes.

5. Lower the temperature to a minimum and cook about 30-40 minutes over low heat, stirring occasionally, until the sauce reduces and thickens. 
6. Incorporate fresh basil at the end of cooking (optional) and cook a few more minutes.
7. Optionally, tomato sauce can be passed through a mixer or blender for a finer texture. 
8. Let stand before using. To conserve, pour hot sauce into clean glass jars, leaving a few free centimeters. Leave uncovered until they cool completely. Then cover and save in the freezer.