Homemade Tomato Sauce No Additives
Not a big fan of tomato sauce, just don't like the synthetic taste and knowing that there are additives such as starch, preservatives and flavouring - yuck! I avoid it at all costs.
But there are times when tomato sauce is needed on the table, especially when we're doing a fry-up. And there are always other people who like their red dip-dip. So I've read some books and magazines, and I've seen some cooking programmes, and I shall just make that step in making our own fresh tomato sauce with the following ingredients:
8 tomatoes, peeled and chopped
1 garlic clove, minced
2 red onions, very finely chopped
1 1/2 tablespoons brown sugar
Pinch of sea salt
1/2 teaspoon oregano and 1/2 teaspoon basil (or just 1 teaspoon mixed herb if you're not fussed)
2 tablespoons olive oil
It was rather simple:
- Heat the olive oil in a deep, large saucepan, and sauce the garlic and onion on low till soft.
- Add in the herbs and simmer till it releases a strong aroma.
- Add in the rest of the ingredients. Continue to cook on low till the tomatoes are softened.
- With the help of a potato masher, mash the tomatoes till all broken down.
- Cook further with the lid on, stirring occasionally, for another 30 minutes or until the sauce is thick and pasty.
- Store in sterilised jars and they can now be kept in the fridge for up to a month, or up to 6 months n the freezer.
- Makes 1.5 to 2 standard Chivers jam jars, depending on the size of the tomatoes.
Taste turns out fine, and I actually don't hate it like I do most tomatoey-tasting food. I suppose I could also try adding a little apple cider vinegar if I do this again, just to see how it could bring out the citrusy taste.
I like using a potato masher for a rustic look and texture, but mainly because we don't have a blender 😏
The advice is to discard the tomato seeds before chopping to create a smoother paste, but somehow the seeds gives it a much richer taste - says my lazy self. The point is, it's your food, you should be allowed to do as you like it.