Homemade tomato sauce is far superior to the canned versions, as it is much tastier, cheaper, and healthier. Tomato sauce is widely used worldwide, especially in Italian and Mexican cuisine which include this ingredient in many delicacies.
Homemade tomato sauce doesn’t contain any additives nor chemicals and it goes well with most dishes, including meat, pizza, and pasta. It is abundant in many nutrients, such as fiber, antioxidants, and vitamins A and C.
Prep time: 10 minutes
Cooking time: 2 hours
Total: 2h, 10 mins
Serves for 6-8 people
- 5 pounds fresh tomatoes
- 1 carrot
- ¼ cup olive oil, or tallow
- 3 medium-sized onions, diced
- 8 garlic cloves, or more, minced
- 1/3 cup fresh basil leaves, chopped
- 1 spring fresh thyme, or ½ tsp dried
- 2 springs fresh parsley, or 1 tsp dried
- 1 tbsp honey
- 1 tsp sea salt
- 1 spring fresh oregano, or 1 tsp dried
- 2 bay leaves
First and foremost, peel the tomatoes by carving a small “x” on the top and then soak for a few minutes in boiling water. Then, put them in cold water and the peel will fall off on its own.
Sauté the half of the grated carrot, the olive oil, diced onions, and garlic in a large pot for a few minutes. Add the tomatoes, the salt, and the herbs.
Simmer over low heat for 2-3 hours and then add the other half of the carrot in the last hour so that it absorbs the acid. When done, remove the carrot and the herb springs from the sauce.
You can also blend the sauce in an immersion blender, but skip this step if you want it thicker. This delicious sauce goes will with most dishes, especially with meatza, zucchini lasagna, chicken parmesan, and chicken cacciatore. If you have too much left, keep it refrigerated.