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simple Tomato Sauce / soup

2016-05-10 a.o.

This basic tomato sauce recipe is where all tomato sauces begin. To make a concentrated sauce, preferably use plum tomatoes. They contain more flesh, less juice and do not require as much reduction as the larger beefsteak tomatoes.

A sauce does not have to be complicated to be good. To get the best tomato sauce, take the time to simmer down fresh tomatoes. A good tomato sauce can be simmered down for several hours. Not only does that reduce the liquid, but it also intensifies the tomato flavor and its staining power as well. :-)    

I usually don't add anything other than some salt to my tomato sauce. If you have good tomatoes, they don't need any enhancement. They speak their deliciousness for themselves.

Expect to find hot peppers like jalapeño or chipotle, serrano or worse in tomato sauce and soup.

ingredients

• 2-4 lbs. tomatoes
• S&P
• Optional:
  • 2 tbsp. olive oil
  • 1/2 onion, chopped
  • tomato puree or paste
  • 1 tsp. oil dough
  • other spices:
    • cilantro
    • epazote
    • etc.
  • hot peppers

Pic1: tomato sauce should be thick,
and cling to the spoon

directions

• Wash the tomatoes.
  If you see an oily shine on the tomatoes, soak the tomatoes for 10 minutes in water with baking soda. That should remove most of it.
• Cut away any damaged parts or discard completely.
• Preferably peel the larger ones.
• Always core the larger tomatoes.
• Optional:
  • Squeeze the tomatoes to remove the juice and seeds.
    That is all liquid that will not have to be evaporated.

Method 1: stewing whole tomatoes

 

Pic2: stew whole tomatoes
Pic3: crush the tomatoes
Pic4: simmer down

• Use the largest-diameter pan you have.
  That will speed up the reducing process.
• Optionally glaze onions in olive oil.
• Add the tomatoes.
• Stew the whole tomatoes (Pic2) covered on medium heat until they are quite soft.
• Crush the tomatoes. (Pic3)
• Remove any remaining peels.

.

Method 2: Blend first

I had tons of grape tomatoes in 2014 and 2015. I blended them before cooking them.

 

Pic5: blending grape tomatoes
Pic6: tomato sauce served sloppy Joe style, with mushrooms and meat

• Core, (peel) and quarter larger tomatoes.
  Tomatoes that will be blended do not need to be peeled, but the peels do add a slight bitterness to the overall taste.
• Blend the tomatoes.

Both methods:

• Bring to a roiling boil over high heat while stirring frequently. Reduce to low heat.
• Reduce the sauce volume by gently simmering down uncovered to the desired thickness. (Pic4)
  Tomato sauce should be thick, cling to the spoon.
• Add S&P to taste when final volume is reached.
• Different condiments and spices, vegetables, cheese and even meat can be added to during the reduction to diversify into a multitude of different sauces. (Pic6)
• Check the pasta sauce isle in your grocery store for inspiration.

Optionally if in a hurry:

• Add tomato puree or paste instead of simmering down.
  • Canned tomatoes do imo have an unpleasant sharp metallic taste.
• Stir in some dissolved flour or oil dough. This will make the sauce look more orange than red.
  Adding starches gives tomato sauce imo an unpleasant flour taste. I hate it.

 

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