Daily Archives: March 13, 2015

Mar13

Fresh Homemade Tomato Sauce

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Fresh Homemade Tomato Sauce

If you ever come across some great plum tomatoes, I suggest you buy about 5 pounds and make a real homemade sauce good enough for a 1 pound box of pasta.  I have been to tomato festivals and purchased a special kind of grape tomato called the Juliet tomato which you can use as well.  Any farm fresh tomatoes will turn out an amazing sauce!   The process can be laborious, but for the rare occasion that you do, it will be an extra special treat for you and your family.  The tomatoes on the left are beautiful heirloom tomatoes from a farm that I could not resist buying, they were delicious as a sauce.  The yellow, green, orange tomatoes make a less acidic sauce and just as good.

Wash your plum tomatoes as you like. Carve out the green stem base at the top and make an X cut on the bottom. This and the par-boiling will help it to separate the skins form the tomato for the making of the sauce.

Wash your plum tomatoes as you like. Carve out the green stem base at the top and make an X cut on the bottom. This and the par-boiling will help it to separate the skins from the tomato for the making of the sauce.

Scoop out the tomatoes from the boiling water into a colander to drain before you begin the milling process. Secure the food mill over a bowl with a proper fit, the mill should sit right into the bowl opening which is about the same size. Place about 5 tomatoes in the food mill and begin milling by turning the handle. The juices from this process will go right into the bowl. That is your fresh homemade tomato sauce!

Scoop out the tomatoes from the boiling water into a colander to drain before you begin the milling process. Secure the food mill over a bowl with a proper fit, the mill should sit right into the bowl opening which is about the same size. Place about 5 tomatoes in the food mill and begin milling by turning the handle. Add more tomatoes as you see fit.  The juices from this process will go right into the bowl. That is your fresh homemade tomato sauce!

Fully milled tomatoes, now only seeds and skins for you to scrape out.

Fully milled tomatoes, now only seeds and skins for you to scrape out.

Lift the mill to check the level of the sauce so it doesn't touch under the mill.

Lift the mill to check the level of the sauce so it doesn’t touch under the mill.

After you mill the first group of tomatoes, you need to scrape up what is left in the food mill and place it into a colander or dish. This "leftover" is referred to as pomace. It is used in the food industry as "vegetables", yes check your labels, even in dog food.

After you mill the first group of tomatoes, you need to scrape up what is left in the food mill and place it into a colander or dish. This “leftover” is referred to as pomace.

The bowl with the tomato sauce in it. The food mill with "leftover parts" of the milled tomatoes. The wooden spatula used to scrape up and clean the mill. I saved the left over, called pomace into the plastic container you see under the spatula.

The bowl with the tomato sauce in it. The food mill with “leftover parts” of the milled tomatoes. The wooden spatula used to scrape up and clean the mill. I saved the left over, called pomace into the plastic container you see under the spatula.

The tomato puree collected in the bowl.

The tomato puree collected in the bowl.  Sautee your onions and garlic and add this tomato sauce for pure heaven.  You can also freeze this sauce for later use but not for more than 3 months.  Use a glass container with a plastic cover when ever possible to save your sauce whether you are freezing it or cooking it soon.  You can also freeze your sauce after you have cooked it.