Homemade Pasta Sauce

28

Sunday 12 October, 2014 by Uncle Spike

Another of the end-of-summer jobs each year is to make our annual stock of tomato based pasta sauce. To be honest, we use it for all sorts of purposes, not just pasta, but you get the idea. 

Each September we make and freeze bags of the stuff, and here’s how…

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STEP ONE

Wash up a heap of plum tomatoes. We usually ‘do’ about 25kg (55 lbs) in total, but for the purposes of this ‘recipe’, we’ll base the ingredients on one single large pot which uses 7kg (15 lbs) of toms.

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STEP TWO

Peel ’em all…!

We splashed out a decent Swiss-made tomato peeler a couple of years back – makes all the difference 🙂 And the chooks love the peelings, so again, no wastage.

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STEP THREE

Cut into chunks (quarters for example) and liquidize.

Thanks to good old Uncle Baldrick for his efforts a few years ago when he brought us over a solid Kenwood food mixer, complete with blender and other attachment gadgets – you’ll be astonished at what he can bring as luggage when he visits 🙂

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STEP FOUR

Cut up or blend 20 decent size cloves of garlic. I tend to use two large heads of garlic rather than count them, as clove sizes vary.

Use a hefty big pot, pour in 2 water glasses (400 ml, 13.5 US fl oz) of olive oil (we produce vats of oil from our own trees, but a good brand virgin oil would do the job).

Heat the oil and add the garlic. Cook for 5 minutes, stirring occasionally.

Add 3 tablespoons (50g, or 1.8 oz) of table salt – decent low sodium sea salt if poss. Stir till it disappears. 

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STEP FIVE

Add the liquidized 7kg (15 lbs) of tomatoes, and bring to the boil.

Stir in 1 water glasse (200 ml, 7 US fl oz) of malt vinegar. We use dark grape vinegar here.

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STEP SIX

Simmer for a couple of hours, slightly covered with a pan lid, stirring every now and then. The idea is to reduce the volume by 25%, until the mixture starts to turn a richer, darker colour.

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STEP SEVEN

Once cooked, leave to cool off for a few hours.

We bag them in lots of 2 ladles, which is about 2 water glasses (400 ml, 13.5 US fl oz). It’s a handy size for use later on your pasta, as a base for a chilli-con-carne, or as we use it, as a cold dish for serving peppers – perhaps another time I’ll tell you all about that 🙂

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NOTE: This is based on a recipe originally seen on the excellent site, Cafe Fernando.

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28 thoughts on “Homemade Pasta Sauce

  1. I’m surprise you blend first, I know how to do it now but I buy mine in a jar 🙃. If you didn’t have the blender would you mash it after cooking or before?

    Like

  2. Amy says:

    Wow! Thank you for sharing!:)

    Liked by 1 person

  3. […] As this is home produced using salt, there is no need to add any salt. We also add our some of our homemade tomato and garlic pasta-type sauce, so you may want to add two or three crushed garlic cloves to the brew […]

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  4. […] peppers, tomatoes, raisins, peas etc. We only use olive oil that we produce, make our own pasta sauces, soups, and drink water from the tap which is sourced locally from the mountain spring. Our honey […]

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  5. […] smaller ones that have been cooked are used cold, often served with some of the pasta-type homemade tomato and garlic sauce that was featured in a previous […]

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  6. cd1972 says:

    Yes! I’m hungry now 😉

    Like

  7. FLYNN says:

    Reblogged this on The Blogging Path and commented:
    Yup, we too know the joy of freshly picked tomatoes from our garden. It’s delicious!

    Like

  8. Bon appetit! Seriously, homemade tomato sauce and anything made with tomatoes is so good! Lots of prep work but totally worth the effort.

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  9. LB says:

    Again, lots of work with a wonderful end product!

    Like

  10. mvschulze says:

    Can you ship a bag to New Jersey? Just kidding, but it really looks good, and certainly home made. M 🙂

    Liked by 1 person

  11. I do the same but on a much smaller scale! 3 tomato plants did us proud this year. Plus I add a bit of chilli. Lovely quick meal.

    Liked by 1 person

  12. jaggu118 says:

    Good.. i too will try 🙂

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  13. AnnetteM says:

    Your blender reminds me of the time that when I was making a similar sauce many years ago but I forgot to put the lid on before blending! I guess they all have safety catches now to prevent such a thing, but I had sauce on the ceiling, sauce on the walls – in fact all over the kitchen. I still make it now as it is one of our favourite dishes, but am more careful. I had never heard of a tomato peeler though and still get skins off after dunking in boiling water for a few minutes.

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  14. lizard100 says:

    25kg of plum tomatoes. I have tomato envy now!

    Liked by 1 person

  15. Congratulations on keeping that cooker hob so clean!

    Like

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