It’s tomato season and markets around Montreal are filled to the brim with farmer bounties of bushels upon bushels of ripe tomatoes. I recently had to opportunity to learn and more importantly participate in a tomato harvest haul and a variable late-summer ritual of making authentic Italian tomato sauce. I visit my buddy Tony while he was making one of his batches and I’m excited to share my experience with you!
This recipe is for a basic tomato sauce that is versatile and has many different applications that you can modify and build upon.
Check out my YouTube video of how to make authentic Italian tomato sauce!
First step was to get a tomatoes (duh). San Marzano or Roma tomatoes are recommended for their low water content.
One bushel will yield about 12 litres of finished sauce. Wash tomatoes and trim for discoloured or rotten bits.
Bring to a boil in a large pot or until the tomato skins start to peel and drain for 30 minutes.
Pass drained tomatoes through a milling machine (we used an electric one, a hand mill is probably more realistic if you’re not making large batches or as often.) Repeat and pass the pulp through again for a second time. Return to tomato sauce to the pot and bring to a gentle simmer for 30 minutes and stir periodically to prevent sticking. Season with 3/4C of salt and two to three large stems of basil.
Remove basil stems and funnel bubbling sauce into sanitized mason jars and seal with new, sanitized lids and rings.
Place in a tray and wrap with heavy cloth or blanket to allow for a proper lid seal and cool down process. Unwrap after 12 hours and check lids for proper seal. Jars can be kept in the pantry up to a year.
Try building on the sauces with seasoning like, chilies, organ, onion, garlic to make your own signature marinara sauce that’s awesome over pasta, in lasagna, or eaten with a spoon.
Let me know how it goes!
- 1 bushel of San Marzano or Roma tomatoes (About 30 pounds) washed and trimmed.
- 3/4 C salt
- 2 to 3 large stems of basil
- Enough water to cover tomatoes by a few inches
- 12 sanitized mason jars, lids and rings
- Wash tomato and trim for rotten bits.
- Bring to a boil in a large pot or until the tomato skins start to peel and drain for 30 minutes.
- Pass drained tomatoes through a milling machine. Pass the pulp through again for a second time.
- Then return to tomato sauce to the pot and bring to a gentle simmer for 30 minutes and stir periodically to prevent sticking.
- Season with 3/4C of salt and two to three large stems of basil.
- Remove basil stems and funnel bubbling sauce into sanitized mason jars and seal with new, sanitized lids and rings.
- Place in a tray and wrap with heavy cloth or blanket to allow for a proper lid seal and cool down process.
- Unwrap after 12 hours and check lids for proper seal.
- Remain sexy.
2 comments
What is meant by “drain for 30 minutes” in step 2? I was gifted an electric strainer, and am looking for a “how-to”, and yours is the best I’ve found so far!
Some food safety concerns: if the tomato sauce is not acidic enough to prevent pathogens from multiplying in the jars, even water bath processing of hot sauce in jars is dangerous. One can pressure-can tomatoes and sauces, and thus avoid botulism danger and negligence. Your process and rrcipe seems good, except for the jar/seal/eat/pray part. Better to brush up on and use proper canning and preserving practice.