Wednesday, March 12, 2014

The Homemade Pantry: Tomato Sauce

I had wanted to own this book forever.  The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making is exactly that. . .recipes for things like baking mixes, crackers, canned goods, stuff like that.

This tomato sauce smelled really great while I was cooking it, so I was pretty excited to try it out, and I wasn't even a little disappointed.  The only thing about this, though, is that I found it wasn't as good the next day.  It was OK, but I wasn't a huge fan, so I'd recommend that you just make enough for your meal.

I deviated from the recipe a little, because I like the sauce to be chunky, but there are several ways you can do this.

Tomato Sauce
Makes 3 1/2 cups
From The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making


1 28-oz. can whole tomatoes, with juice
1 onion, peeled and halved, but not chopped further
4 garlic cloves, peeled, but not chopped further
6 Tbsp. unsalted butter
2 tsp. salt, plus more to taste
2 tsp. dried oregano

Combine the tomatoes, onion, garlic, and butter in a saucepan and bring to a boil over medium-high heat.  Cover, reduce the heat to low, and simmer for 30 minutes.  Stir occasionally to keep the bottom from scorching, and also to break up the tomatoes.

Remove the onions and all but one clove of garlic.  If you like the sauce chunky, chop up half the onion (or the whole thing if you'd like!) to put back in.

Before adding the onion back in, use an immersion blender to smooth out the sauce and the garlic clove still in the sauce.  Add the onion back in.

If you want the sauce to be super smooth, blend it, and then put it through a food mill.  (I don't know what a food mill is, actually, but that's what the recipe says!)

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