This is our special Pomodoro tomato sauce recipe, where we roast the tomatoes with garlic and olive oil to really bring out the flavor of the tomatoes.
Jump to RecipeOne of the unique things about this recipe is the combination of 3 different types of tomatoes.
The Roma, Campari and cherry tomato combine to make an exciting flavor.
This recipe is for about 8-9 pounds of tomatoes that will reduce down to about 6 1/2 cups of tomatoes sauce.
Make sure your tomatoes are properly washed and prepared, and begin cutting them in half and quarters and placing them on a broiling tray line with wax paper.
Add your garlic cloves and sea salt. then add about a 1/2 cup olive oil making sure to cover all tomatoes.
Roast in a hot oven, at about 400-450 degrees, until the tomatoes are soft, shriveled and slightly browned.
Roasting tomatoes brings out some of the greatest flavors, but also actually makes them healthier for you. Roasting brings out a powerful antioxidant that reduces the risk of many types of cancer.
After broiling the tomatoes, remove the skins with a food mill.
A food mill is a handy tool that EXTRACTs the seeds and skins and works much better than a food processor which will mince/destroy the skins effecting the taste and texture of the tomato sauce. Also With a food mill the puree comes out thicker and heavier, making it perfect for tomato sauces.
Place a pan on a medium heat burner with a dash of olive oil and place your food mill on top.
Food Mill (paid link) – https://amzn.to/31YvInL
Place the broiled tomatoes in the mill and begin pressing.
Be sure to scrape the tomato pulp that collects underneath the mill back into the bowl.
Now we begin the reduction process.
Bring your freshly milled sauce to a simmer and cook on medium heat for 1-2 hours until thickened and slightly sweet.
While the sauce is reducing I like to add 1 tablespoon of tomato paste
When the sauce is finished reducing, adjust the flavor with about 2 teaspoons of salt, depending on your taste and add less than a teaspoon of sugar to take the edge off the acidity.
Be very careful with the sugar and add a tiny bit at a time .
You don’t want to over do the sugar.
When the sauce is finished reducing. Cut your basil into small pieces and add to the sauce.
Let Cool, then refrigerate in an airtight container.
It’s good for 2 or 3 days in the refrigerator but freeze anything that’s left over so it stays fresh for later use.
This sauce is a base sauce that can be used for a variety of different Italian dishes
I hope you enjoy your homemade tomato sauce.
It’s extremely fun to make and it tastes delicious.
TOMATO SAUCE
Equipment
- Tray for roasting
- Mill
Ingredients
- 8-9 lbs Tomatoes Campari, Roma and Cherry Tomato
- 4 tsp Sea Salt
- 1/2 cup Olive oil extra virgin
- 1/2 cup Fresh Basil
- 1 tbsp Tomato paste optional
- 1-2 tsp Sugar optional
Instructions
- Cut the tomatoes into halves and quarters and place on a cookie tray.sprinkle 2 teaspoons sea salt, and 1/2 cup of olive oil over the tomatoes
- Roast in oven on broil, at about 400-450 degrees for 20 minutes, until the tomatoes are soft, shriveled and slightly browned.
- Place pan on a medium heat burner with a dash of olive oil and put your food mill on top. Place the broiled tomatoes in the mill and begin pressing. Run the tomatoes through the food mill and discard any skins.
- Bring your freshly milled sauce to a simmer and cook on medium heat for 1-2 hours until thickened and slightly sweet. While the sauce is reducing add 1 tablespoon of tomato paste.
- When the sauce is finished reducing, adjust the flavor with about 2 teaspoons of salt, depending on your taste and add less than a teaspoon of sugar to take the edge off the acidity. (optional) When the sauce is finished reducing.
- Cut your basil into small pieces and add to the sauce.Cool, then refrigerate in an airtight container.
- 8-9 pounds of tomatoes will reduce down to about 6 1/2 cups of tomatoes sauce.
