I love to try new recipes in the kitchen. I think it really could be a sickness. I think it annoys my husband some because I'm always trying different versions of a recipe. I'm not going to stick to a recipe unless I love it. So that's how I came to trying out this sauce recipe. I've made homemade sauce for awhile now but it's always been from tinned tomatoes. In hopes of having a bountiful tomato harvest someday I figured I may as well try a sauce from fresh tomatoes!
You will need 12 cups of peeled, chopped tomatoes, 2 large onions, 3 medium onions, 6 cloves of garlic, olive oil, salt, pepper and Italian seasoning. It really makes you wonder why there is an ingredient list a mile long on the back of your jarred sauce, doesn't it?!
To peel tomatoes you want to take a knife and cut a cross in the top (or bottom...or both).
Repeat eleventy billion times...
Bring a pot of water to a boil. Drop a few tomatoes in, and let them boil for about 10-15 seconds. By the way, pardon the dirty stove burner. It's an old stove and seems to have some stains around the burners...any ideas on how to clean that?!
Remove from the boiling water into the coolest water you have available I was doing so many tomatoes I just filled my sink up with cold water. As you can see the skin is coming off of this one.
About 30 minutes later I was done with my first 5 pounds of tomatoes. (I have another 5 pounds that are waiting to be turned into pizza sauce). After the skin is off you'll want to chop them up. The recipe I have called for removing seeds, however I did not do that...just too much extra work!
Here they are all peeled, chopped and looking pretty! This ended up being just about exactly 12 cups of tomatoes.
Now we need to cut our onion. Do you know how to cut an onion? Here is how I do it...
I always cut them in half from root to sprout end. The reason for this is the root part keeps the onion parts together even though it is in half.
I lay the onion cut side down on the cutting board, and cut off the very tip of the sprout end.
I then peel off the outer yellow skin that is dry or soft leaving the good parts behind.
Then, I carefully, hold the onion by placing my hand over the top of it, and cut horizontally through the onion, but not all the way through the root end.
Then I make vertical slices through the onion, but not through the root end. Keeping the root intact keeps the onion from all falling apart.
Then I slice it vertically as though I was just making regular slices. I hope that made some sort of sense and helps you out!
All three of my onions diced, sure seems like a lot of onions!
Heat some olive oil in a battered, over used dutch oven, and saute them on medium heat while you mince your garlic and measure your spices.
I'm hoping everyone out there has one of these devices...right? Please tell me you do! It's a garlic press, and you NEED to have one. As someone who minces garlic a lot, this saves me a lot of annoyances and spicy chunks in the long run.
See how small it gets the garlic! Tell me that is not the most beautiful thing you've seen today!
Toss in the garlic and spices, and cook for about 5 minutes. This recipe calls for some wine to deglaze the pan with. I used chicken stock because I have zero red wine to speak of.
Now, add your tomatoes, and let simmer for 2 or so hours. Pretty much set it and forget it kind of deal. I'd suggest checking every so often just to make sure it's not getting scorched or burnt.
The finished product. How beautiful is this?! It's basically red gold with all the time and effort that goes into it! A delicious sauce, and I love the fact that it is made fresh, however it's still not my favorite. The quest for the perfect sauce continues!