Homemade Tomato Sauce 🍅

Name: Homemade Tomato Sauce 🍅
Total time: 7200 s
Yield: 5 servings
Cuisine: American
Ingredients: 4 lbs Roma Tomatoes; 4 tbs butter; 1-2 tbs balsamic vinegar; 2 tbs olive oil; 1 shallot minced; 1 white onion (cut in quarters); 4 cloves garlic; 2 tbs fresh basil; 1 tbs fresh thyme; 1 pinch salt

Mad Cook @Madcooks

Washington State, USA

Enjoy the bold flavors of this Rich Tomato Pasta Sauce. Made from sun-ripened tomatoes, garlic, and fresh basil, this sauce offers a perfect balance of sweetness and acidity. Slowly simmered for a thick, velvety texture, it's ideal for any pasta dish.

Global Apron -WEEK 15- Tomatoes #GlobalApron
#GlobalApron2024
#Tomatoes

Mad Cook @Madcooks

Washington State, USA

Global Apron -WEEK 15- Tomatoes #GlobalApron
#GlobalApron2024
#Tomatoes

Saved

Ingredients

2 1/2 hrs

5 servings

4 lbsRoma Tomatoes
4 tbsbutter
1-2 tbsbalsamic vinegar
2 tbsolive oil
1shallot minced
1white onion (cut in quarters)
4 clovesgarlic
2 tbsfresh basil
1 tbsfresh thyme
1 pinchsalt

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Steps

2 1/2 hrs

1

Start by scoring the end of each tomato. In a large pot, heat water to a boil. Blanch tomatoes in water for 5 minutes. Transfer tomatoes to a cold ice bath.
2

Once tomatoes are cooled remove skins. Chop up tomatoes and place in a bowl. Set aside.
3

In the same pot add in butter, garlic, shallots, onion, olive oil, balsamic vinegar, basil, thyme, and salt. Add in tomato.
4

Bring tomatoes to a boil. Then reduce heat to a simmer. Cover and stir occasionally. Let simmer for 2 hrs.
5

Once sauce has broken down. Remove onion quarters and add additional salt and pepper if desired. Immediately add to your favorite pasta dish! Enjoy.
6

To store homemade pasta sauce:
1. Cool the Sauce: Allow the sauce to cool to room temperature.
2. Choose Containers: Use airtight containers or freezer-safe bags.
3. Label and Date: Clearly label the containers with the date of preparation.
4. Refrigerate: Store in the refrigerator for up to 5 days.
5. Freeze: For longer storage, freeze the sauce for up to 3 months. To use, thaw in the refrigerator overnight and reheat gently on the stove.