pomodoro sauce

How to make homemade tomato sauce or pomodoro sauce

Spread the love

I show you how to make homemade tomato sauce or Pomodoro sauce, and the one that is usually cooked in Italy is identical to that of Spain and without a doubt my favorite option. Starting from a simple stir-fry and some good ripe tomatoes, you get a sauce with an incredible texture and without skins or seeds, for which you will discover that I have a great trick with which you will not have to peel the tomatoes to remove the skin, can you to believe?

In addition to the texture, the flavor that is achieved is intense and great, ideal for use in pizzas but also with pasta and as the base of sauces such as Bolognese. Of course, it requires a bit of patience because you have to reduce the tomato in the fire to about 2/3 parts so that it barely has liquid and is concentrated, which is how richer it is. This is why I recommend you prepare a large quantity and make preserves and have your homemade tomato sauce cans in the pantry, available whenever you want.

If you like homemade sauces do not miss our special section of sauces and garnishes where you will find some options for pasta like bechamel sauce homemade,  the pesto sauce Italian, and Bolognese sauce home for that if you use this tomato sauce you get a taste of authentic … scandal!

Other homemade sauces that will be great to have on hand both in everyday life and on special occasions to accompany fish, meat, or vegetable dishes are the Roquefort sauce (without cream), the mushroom sauce without cream, or the pepper sauce green, all of them true classics. And if you want to resort to original and delicious sauces, prepare our mustard and honey sauce or the exotic curry sauce without cream.

Ingredients to prepare homemade tomato sauce or Pomodoro sauce:

1 kg of ripe pear tomatoes. You can use other varieties of tomato that you prefer but that is juicy and above all that are well ripe.

  • 2 cloves of garlic
  • 1 onion.
  • 1/2 dessert teaspoon of salt.
  • 1/2 dessert teaspoon of sugar.
  • Basil, oregano, or other herbs or spices (optional).
  • Olive oil.

Preparation, how to make the recipe for homemade tomato sauce or Pomodoro sauce:

Peel the garlic cloves and onion and chop everything finely.

Put a saucepan with a drizzle of olive oil over medium heat and, when it is hot, add the garlic and onion and fry it all, stirring occasionally until it begins to brown, it will take about 10 minutes.

WE PREPARE THE ONION SAUCE

While washing the tomatoes very well and dry them with kitchen paper.

Here is the trick to avoid having to peel the tomatoes but to avoid the skins: the first step is to crush them since one of my goals when preparing tomato sauce is that it does not contain seeds or annoying skins and in this simple way it is achieved. To do this, it is best to use a glass blender or food processor, although a hand blender also works.

  • Ripe pear tomatoes
  • Blend the tomatoes for 1 minute or until perfectly blended.
  • Crushed pear tomatoes
  • Now strain the blended tomatoes using a Chinese, a colander, or even a colander with tiny holes. Press and you will see that all the seeds and skins remain there.
  • Strain blended tomatoes
  • When the onion begins to brown, put it together with the blended tomato and all together, pour it back into whatever you have used to crush the tomato (previously rinse it so that there are no remains of skin or seeds) along with the herbs or spices that you like the most. In this case, I have added some basil leaves but you can also prepare it without herbs or spices, in a neutral plan, and then use it in several recipes and each time in one way.
  • Blend again for a few seconds and pour the mixture back into the casserole (to which you will have previously added a drizzle of olive oil) together with the salt and sugar (the sugar is to reduce the acidity of the tomato itself).
  • Put the fire at a low temperature and let the sauce cook between 45 minutes and 1 hour or until you see that it has reduced its volume a lot and that it is thick, stir from time to time. Really the issue of thickness should be to your liking, I love that it is well concentrated and barely remains liquid since it is ideal for example for pizzas, in which it is important to use a tomato sauce that does not over-moisten the dough and so it is crispy and perfectly done.

By the way, keep one thing in mind: it is a sauce that splashes a lot while it cooks as you can see in the photographs, I do not care and also this accelerates the evaporation process of the liquid but you can cover it with a lid although leaving an opening for the steam to escape or use a pot that is especially high to prevent it from splashing out.

When it is to your liking, try it and rectify it with salt or sugar to your liking.

Serve and taste:

This sauce lasts perfectly for 3-4 days in the fridge but the best of all is that it can be frozen without problems and you can also encourage yourself to prepare a large quantity and make the typical preserves in glass jars with all the processes you need.

It is a sauce with a very natural and powerful flavor, with a little that you use you will be giving the perfect touch to your pasta dishes, pizzas, vegetables, or whatever you like the most. Go ahead and prepare it, it is in … scandal!

Homemade tomato sauce or Pomodoro sauce recipe variations:

This recipe is the most basic you can prepare but the truth is that there are some ingredients that can be added to give it even more joy. Saute onion with green pepper, red pepper, or two is a success, and also the use of carrot.

As for seasonings, you can use the herbs and spices you prefer, my favorites are basil, oregano, and black pepper but you can use the ones you like the most.

Tips:

Ideally, let the tomato sauce cook as slowly as possible so it will depend on your time availability. If you’re not in a hurry, let it cook over very low heat, stir it a few times during the process, and don’t worry for an hour to an hour and a half, until it’s to your liking. However, if you need to have it ready in a short time, raise the heat to medium temperature (I remind you that it splashes a lot so get a high pot or cover it halfway) and stir from time to time to avoid sticking.

Add a Comment

Your email address will not be published. Required fields are marked *