Tomato Sauce Cooking Tips

by Isabel Robson
(UK)

Nothing compares to homemade tomato sauce.
You never have to buy processed tomato sauce again!

It is a myth that it is quicker to use processed tomato sauce rather than make your own.
By the time you managed open the lid so tightly air screwed, you have time to blend your own fresh ingredients.
Processed tomato sauce or pasta sauce is full of salt, emulsifiers and all sorts of chemicals to preserve the sauce or extend its shelf life. Not using fresh ingredients, processed food looses its nutrional value. Do you really want to use tomatoes that have been put in a jar months ago?

Processed tomato sauce is not cheaper either, by the time you pay for the packaging, mileage or carbon foot print, there is little focus on the quality of ingredients used.

To make fresh tomato sauce is so easy and you can make 2/3 jars in one go if time is an issue. Fresh tomato sauce can be made in advance and it only takes 10 minutes to make.
When tomatoes are heated, they release lypocene which is an antioxidant, essential to our immune system preventing cell damage.

Once you tried making your own tomato sauce, you will not go back and you will be able to taste the difference.
The great thing about making this tomato sauce in advance is that this sauce is so versatile. You can use it as pasta sauce or base for soups and stews.

By making your own tomato sauce you save money too. For the price of 6 tomatoes you get 3 jars of tomato sauce, making economic and environmental sense.

Makes 3 Jars (jam size)
Ingredients:
6 ripe tomatoes
1 red sweet pepper
1 De-seeded chili
5 Fresh basil leaves
2 garlic cloves
1 large onion
3 tsp olive oil
2 tsp paprika
1 tsp turmeric
1 tsp cider vinegar
Sea salt
Ground black pepper

To make fresh tomato sauce:
- De-seed tomatoes, sweet pepper and chili.
- Chop tomatoes, chili, sweet pepper and onion.
- Add to the pan with chopped garlic.
- Gently fry for 1 minute with olive oil.
- Add paprika and turmeric.
- Add chopped basil leaves and 1 tsp vinegar.
- Season with salt and pepper.
- Add 300 ml water.
- Let it simmer on low heat for 5 minutes.
- Blend until smooth, allow to cool down.
- Pour tomato sauce into glass jars.
- Add 1 tsp vinegar into each jar.
- Close jar with tight lid.
- Sauce keeps in the fridge for at least 1 week.

Use sauce with pasta, fish and vegetarian
casserole dishes.

You can make this tomato sauce thicker by adding 1 tsp corn flour. But dilute corn flour in 2 table spoons of cold water first, before adding to the tomato sauce to avoid lumps.
Re-heat the tomato sauce on low heat for 3 minutes and stir regularly to cook the flour.

SBI!