Summer is close to the end but there is still time to make this homemade tomato sauce. It´s always handy to have a couple of jars of tomato sauce in the pantry, available for when you need to speed up some recipe. With plenty of tomatoes in the summer at the peak of their flavor, we can make this homemade version and freeze it to go using over the next few months. I like to maintain a relatively neutral base that serves most of the dishes I make at home. But in addition to the vegetables and herbs indicated in the recipe, you can add others that you use regularly (such as red bell pepper, oregano, basil or thyme).
Homemade tomato sauce
Prep Time: | Cook Time: | Total:
Makes: 2 kg, approximately
- 2 kg ripe tomatoes
- 200 g leeks
- 250 g carrots
- 100 g celery stalk
- 400 g onions
- 50 g parsley
- 6 garlic cloves
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper to taste
- Peel the onion and garlic cloves. Wash the remaining vegetables and cut everything roughly, in large pieces.
- In a large saucepan, combine olive oil, diced vegetables and parsley. Season with sea salt and freshly ground black pepper.
- Bring to a boil, cover the pan, lower the heat and leave to cook for 30 minutes, until the tomatoes are half broken.
- Mash with the hand blender until you get a thick puree. Rectify the seasoning and let it cook for another 30 minutes on low heat, with the pan uncovered.
- It is preserved frozen in individual doses, from 6 months to 1 year.
Some recipes to use your homemade tomato sauce:
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