Farm Stand Tomato Sauce
I’m not going to lie, this is one of the hardest “recipes” to write because it really is different for every person and there’s no strict rules to follow. This is freezer tomato sauce…it’s best when made with fresh, in season ingredients and from there, you just go!
It’s that time of the year when the panic is real and we want to preserve the flavors of the season so we can eat well all winter long. And eating well in the winter usually means we want as many jars of tomato sauce as possible for all of the lovely pasta dishes, pizza nights, stews, slow cooked meats, and even just for dipping. We’re going to do our best to keep incorporating the Local Thirty into our winter meals too and this is a simple way to do that.
I know everyone has their own version of tomato sauce but I gotta say, this method might just be the best. And I say “method” instead of recipe because each time we make this sauce it’s a little different because we’re using so many different varieties of tomatoes. The sizes and shapes are always different and I want you all to take that into consideration when you make this. Seriously though, tomato sauce is not science– it’s taste and feel. So use this recipe as a guideline. The most important thing is to use fresh, quality ingredients. When that’s the foundation, you simply can’t mess this up. This sauce is forgiving, easy (no blanching or peeling tomatoes) and is bursting with flavor.
I hope this recipe helps get you through the winter months! If you’re planning on freezing jars I’d recommend doubling the recipe.
Farm Stand Tomato Sauce
Prep Time: 20 minutes Cook Time: 3-4 hours Serves: 5 cups (give or take)
- 1/4 cup unsalted butter-- 81 miles
- 2 large onions, diced-- 0 miles
- 5 cloves of garlic, minced-- 0 miles
- 9 cups chopped tomatoes--a mix of heirlooms and round reds is great here-- 0 miles
- 1 pint cherry tomatoes (we used sun golds) -- 0 miles
- 1 cup of dry red wine--20 miles
- 2 teaspoons dried oregano-- 0 miles
- 3/4 cup basil leaves, chopped-- 0 miles
- plenty of fine sea salt--157 miles
- Ground black pepper--milage unknown
- In a large saucepan heat the butter over medium heat. Add the onion and cook until tender, about 6 minutes. Add the garlic and cook for two minutes longer. Stir in the tomatoes, red wine, oregano and basil. Season with lots of salt and pepper.
- Cook the sauce over medium heat for about 30 minutes, stirring occasionally. Then reduce the heat to low, and simmer for about 3-4 hours, or until thickened. Taste for seasonings and adjust as needed.
- Use an immersion blender to blend the sauce or a potato masher to mash it up. If you like it on the thicker side with some texture use the potato masher, if you like it smooth and creamy, use and immersion blender or regular blender. Let the sauce cool to room temperature.
- Once the sauce has cooled to room temperature, ladle into mason jars making sure to leave at least 2 inches of head space (as to not let the jars crack). Place in the fridge for 8 hours before transferring to the freezer. This step also helps insure the jars won't crack when frozen.
- Store in the freezer all winter long for all of your favorite tomato sauce dishes!
Notes*There's no need to peel or seed your tomatoes (especially when you're using fresh, in season ones