For many years, our family has been purchasing canned tomato sauce from the grocery stores to make our pasta. And for the same amount of years, my mom complains how the sauce is always so salty, too sour, too much preservatives or MSG and heavy. Overall, she does not find it natural.
Furthermore, cases of tomatoes have been bought at the supermarket because it is much cheaper to do so. We have been eating tomatoes the way it is, or cook it with everything. I love tomatoes but the Asian way of cooking tomato is quite bland and is always stir fry with some other ingredients. Meanwhile, we also worry that the tomatoes will be spoiled before we can even finish it. Therefore, I did a lot of sauce research and made a fresh tomato sauce.
6 pounds ripe tomatoes
5 garlic cloves
1/2 an onion
5 tablespoons vegetable oil (I did not use olive oil because when heated, it can cause cancer)
Coarse salt (to taste)
1) Peel the tomatoes: Bring a pot of water over medium heat. Fill a bowl with cold water. Slice a shallow “X” in the bottom of each tomato. Insert tomatoes into the hot water. Cook until you see the skin starting to wrinkle and split, 45 to 60 seconds. Lift the tomatoes out with the slotted spoon and plunge them into the ice water. As they cool, use a paring knife to strip the skins from the tomatoes. Discard the water used to boil the tomatoes.
2) Coarsely chop the tomatoes, onions and garlic cloves, for a chunky texture, which I prefer. If a smoother sauce is desired, run the ingredients in a food processor, until pureed. I also kept the tomato skins, chopped or cut into smaller pieces, because the skin is one of the most healthiest part of the tomato, and also for more textured appearance.
3) Heat the oil in a medium large sized pot. After 30 seconds, put the chopped onions and garlic into the heated oil and pot. Give it a good stir, but make sure the ingredients do not brown. Approximately 30-40 seconds. We just want to bring out the aroma and flavours.
4) Stir in chopped tomatoes. With a slotted spoon, crush the tomatoes into smaller chunks. Meanwhile, stir frequently. Season with salt, to your own taste.
5) Bring the sauce to a boil. Reduce heat, and simmer vigorously, stirring frequently, until sauce has reduced and thickened slightly, 20-40 minutes.
Sauce can be stored in airtight containers in the refrigerator for at least 3 days or in the freezer for 3 months. I was only able to produce 500mL of tomato sauce. This really has made a world of a difference in tomato sauce. It was surprisingly much more fresher and natural than the canned products. The tomatoes felt true to taste and less acidic. I am therefore pleased to say, I do not think I will be buying anymore pasta sauce from local grocery stores. I shall try to make my own from now on, at least I say so. We shall see if it will happen =)