how to make liquor tomato sauce from fresh tomatoes Homemade tomato sauce

Aiyah, why are you still buying those glass jars of sauce from the supermarket? So much sugar, so much preservative, and for what? My mother always told me, if you want something done right, you must use your own two hands and the freshest ingredients you can find at the market. When the summer sun is hitting those tomatoes and they turn that deep, beautiful red, that is when you know it is time to cook. You don't need fancy machines, just a big pot and a little bit of patience. Trust me, once you taste the difference between the "store-bought" and the "home-made," you will never go back. Your children will thank you, your husband will thank you, and even your picky neighbors will be asking for the recipe! Let me show you how we do it properly so you don't waste those beautiful tomatoes.

How to Make Fresh Tomato Sauce - A Zest for Life

This first version is very special because it is hearty and has a little bit of "zest" to keep everyone happy. When you are feeling like you need a big, warm hug in a bowl, this is the one you make. We use nice ground turkey here because it is leaner, but it still soaks up all that delicious tomato juice. Don't be stingy with the garlic, okay? Garlic is good for the heart and keeps the cold away! Make sure you chop everything finely so the sauce becomes thick and rich, just like how they serve it in the fancy restaurants, but better because you made it with love.

Ingredients:

• 3 lbs of fresh Roma tomatoes (must be very ripe!)
• 1 lb ground turkey
• 4 cloves of garlic, minced (more if you like)
• 1 large yellow onion, finely diced
• 2 tablespoons of olive oil
• 1 teaspoon of dried oregano
• A handful of fresh basil leaves
• Salt and black pepper to taste
• A pinch of red chili flakes for a little kick

Instructions:

1. First, you must prepare the tomatoes. Cut a small "X" on the bottom of each one and drop them in boiling water for just one minute. Then put them in ice water. The skin will slide right off—so easy, even a child can help!
2. Chop those peeled tomatoes into small chunks. Don't lose the juice! That is the best part.
3. In a large pan, heat your olive oil. Throw in the onion and cook until it looks soft and see-through. Add the garlic and chili flakes, but don't let the garlic burn! If it turns black, it tastes bitter, and we don't want that.
4. Add the ground turkey to the pan. Break it up with your spatula and cook until it is no longer pink.
5. Pour in your chopped tomatoes and all that juice. Add the oregano, salt, and pepper.
6. Turn the heat down low. Let it simmer for at least 45 minutes. You want the water to go away so the sauce becomes thick. At the very end, tear the fresh basil leaves and stir them in. So fragrant!

How to Make Fresh Tomato Sauce • The View from Great Island

Now, if you have found some really beautiful heirloom tomatoes or those big beefsteak ones at the farmer's market, you must try this version. It is pure, simple, and honors the tomato. Sometimes, you don't need meat or too many extras. You just need the soul of the vegetable to shine through. This sauce is light but so flavorful. I like to make a big batch of this and keep it in the freezer. That way, even in the winter when the tomatoes taste like water, I can take this out and it tastes like a sunny day in July. It is like magic in a jar, I tell you!

Ingredients:

• 5 lbs of assorted fresh tomatoes (mix the colors for better flavor!)
• 1/4 cup of high-quality extra virgin olive oil
• 3 cloves of garlic, smashed
• 1 teaspoon of sea salt
• A sprig of fresh thyme or rosemary
• 1 tablespoon of tomato paste (only if your tomatoes are too watery)

Instructions:

1. Wash your tomatoes very well. For this style, you can leave the skins on if you are going to blend it later, but I prefer to peel them like the first recipe if you want it very smooth.
2. Roughly chop all the tomatoes. If they are very juicy, you can squeeze out some of the seeds, but don't throw away too much!
3. In a heavy-bottomed pot, add your olive oil and the smashed garlic. Let the garlic flavor the oil over medium heat for 2 minutes, then take the garlic pieces out. We just want the essence.
4. Dump all the tomatoes into the pot. Add the salt and your herb sprig.
5. Bring it to a boil, then immediately turn the heat down to a very low simmer. You must watch it! Cook it uncovered so the steam escapes. This makes the flavor concentrated and very strong.
6. After about an hour, the tomatoes will have broken down completely. Remove the herb sprig. If you like it smooth, use a blender to zap it for a few seconds. If you like it chunky, just use a wooden spoon to mash the big pieces. Serve this over some hot noodles and you will be so happy, I promise!

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