When I prepare this homemade tomato sauce always I take to do too much. Of course you can make less.
You only have to divide the quantities proportionately, but I prefer to prepare it and keep it in jars so that then I have always available for all salsa. Especially for improvised dinners of my son.
At home my mother always made the tomato sauce home and since I got used to flavor, texture and aroma. To such an extent that it was able to know was when making homemade tomato sauce only with entering the House, that day always missing bread because he loved all wet. My favorite dish of white rice with fried egg and homemade tomato sauce from my mother. It rechifla me well locked, when tomato that almost have to eat with a fork.
So as you can imagine the tomato sauce it is never missing at home. this today is that most repeat. A simple recipe that is almost alone because all you need is time and much affection, and that in the kitchen never lack. I hope you enjoy it as much as we.
- 5 kg of tomatoes - don't ever use a single class. Branch, pear and some raf like me
- 100 ml extra virgin olive oil
- 4 very chopped cloves of garlic
- 2 large onions chopped very
- 1 teaspoon salt
- half a teaspoon of sugar
- a teaspoon of dried oregano
- a bunch of fresh basil
Peel and remove the seeds from the tomatoes. Chop as much as possible and book
In a large pan put the oil to heat with very chopped garlic. It is important that they are more finely chopped possible. Same as the onion.
Let gently fry the garlic in the oil until browned. Then add the finely chopped onion as smaller that you can (but hand not with grinder because it loses much water and the flavor of the sauce is not equal).
When the onion is soft, add the chopped tomatoes and fry over medium-high heat for a couple of minutes until you tomato is hot.
Then lower the heat to medium-low and add the oregano, salt, sugar and Basil cut into pieces with your hands. Let gently fry the tomatoes for at least 45 minutes moving from time to time. We can cover taking care that it is completely unobstructed. We want that tomato is cold and go by evaporating water at the same time so that a thick tomato sauce is us.
Passed this time tomato sauce will be ready but depending on the water having tomatoes it is possible that we may need more time. Remove the large basil leaves and blunt: with the help of a funnel we fill our sterilized jars, cover and leave to cool out of the refrigerator before cooling them or freeze them.
To sterilize jars, the easiest way is to use the microwave. wash jars thoroughly. left middle finger in each water and heating at full power for a minute in the microwave. Meanwhile, in a saucepan with water boil the lids for a couple of minutes. fill them with homemade tomato sauce and I have my tomato sauce favorite for the coming weeks ready to use
- When red and ripe tomatoes are more time it will take to thicken the sauce but richer will be and more beautiful will be the color
- Aromatizes the homemade tomato sauce with your favorite herb: rosemary, thyme, mint...
- Preparation time: 1 hour
- Difficulty: easy
- Servings: 6 half-litre jars
Hello Loleta, congratulations on the blog, I love your work. I had a question, how long they hold the jars? Do I have to keep them in some way? Thank you!!
Thank you very much for your words which gives meaning to my work. Heartfelt thanks. The jars you will endure several weeks if they are sterile and well filled with hot to make empty. Huge Kiss
The recipe looks good all I will try.
Very nice! Then let me know. A hug
Excellent recipe, I'm already preparing it'!!
Well, tell me, okay? pretty kiss
They do not put to the bath Maria and how long do they last ? Thank you
Hello Elda, i'm sorry but I don't understand the question, sorry
Well done for your time and the details granted, just a little remark if you allow. I believe the recipe will be perfect by eliminating the onions as it may damage the confits early
Hello Bethany, thanks bine for writing me. The onions give it a very good taste to the sauce but if you want, you could remove them. Thank you, Lola.
I want to learn with you those recipes, so rich that exquisite vet sauce tomorrow I make it
But what an illusion Maura. Well, here you have me if you need help or have any questions, okay? A hug
Help the French translation?? Lies!!!!!
Of course translation matters to me! I have a plugin installed on my blog that automatically translates what I write into Spanish so that anyone who wants to read the blog in English or French.
I used to do translations personally, because I speak English, French, Italian and German in addition to Spanish, which is my native language, but time is limited and you have to prioritize.
So although I consider the translations very important and as long as the days are only 24 hours, you can read the blog in perfect Spanish, or if you do not speak it, read it in French translated by a plugin installed specially so that people like you can approach my recipes happily. So then I hope that even if the translation is not perfect, you can continue to read my recipes. Thank you for everything and good day:)
Porque no escribes en español ? El inglés da pena
I am so sorry to hear that. I write all my recipes in Spanish, and I have an installed pluggin that translates the recipes into English and French for non-Spanish-speaking people. It is not a proper translation but a pluggin, meaning that it is a machine that translates literally. That is the reason why the English is not so good, but as you may understand, I have no time for translating all this content into English and/or French although I fluently speak them both. So you just need to read in Spanish and you will get a perfectly written recipe. Have a great day!
Gracias. Siempre me gustan sus recetas.
Holaaa... a question glass jars can freeze them?
If but you must be careful to leave at least one finger unfilled since if you fill them much, deform the lid. A hug and thanks for writing
Looks delicious which means mol in the oil, please
Oh Olga sorry but isn't mol is ml (milliliters) so forgive me. It is now corrected and thank you for let me know. A hug and thanks for writing
You have to make the vacuum submerged in water for as many minutes as long as
My mother what recipe sooo delicious!
In the recover routine and schedule I will prepare it because I am sure that I will love, your recipes are a guaranteed success... I love tomatoes and such a thick tomato sauce as you say that you can eat with a fork, and with that white rice hummm eggs and banana... By what will be so delicious this dish? JA ja ja I is making your mouth water already!
A huge kiss and happy weekend!
Ah! A million thanks for your recipes and you wonderful blog
How beautiful you are Ana. Thank you beautiful. I've made the mouth water to my also!
I'm going to make all your recipes, like I do to keep them for a long time without using a freezer. Thanks a lot
Well what an illusion Vilma, thank you very much and you will tell me
A doubt, tomatoes have to boil them or just remove the seeds?
Hi Luis, just remove the seeds. NO need to boil them. A hug and thanks for writing
Hi I want to know what the method of conservation out of the refrigerator, thank you
Hello, out of the refrigerator is preserved well if you have sterilized jars and lids perfectly and you have vacuum when you close the. Then it lasts a couple of months with the vacuum fact. An abarzo
I'm going to make all your recipes, like I do to keep them without a freezer. Thanks a lot.
Well what an illusion Vilma, thank you very much and you will tell me
Hello as the vacuum is made?
At the turn of the summer I'll do a tutorial. Promised!
To make the vacuum must get sterilized cans, filled with tomato and tightly closed in a pot with water while you get to cover the top, with 3/4 parts of the boat is going well. At the bottom of the pot a metal basket or something to separate the basis of the boat from the base of the Pan and between boats something so that they do not strike each other whether they are very stuck between if. Boil for 20 minutes, carefully remove and let cool. If in one of the boats, didn't check that is tightly closed and return to a boil. It is known that vacuum was observing two things: the lid base emits a characteristic sound by striking it with the knuckles and seems to view that it has sunk by the Centre into the pot very slightly.
If we do it from the vacuum, can last a couple of years or more, in a dark and cool place, in the refrigerator only when it is open, the tomato is acid and in addition carried oil which is preservative. While theirs is to consume it from year to year which is what I do.
Wow! Thank you gorgeous pr explanation.
Thanks for the recipe, Loleta! Long jars in the microwave to sterilize them?
A couple of minutes pretty. Thank you very much for writing beautiful. Happy day
Hello! The sauce looks delicious, thanks to share the recipe Can this sauce be the basis of a Bolognesa sauce or for a minestrone soup?
Of course, you'll look great. A hug and thank you for writing
Thank you looks very good, I like having sauce always check at home if they become my children and my grandchildren to prepare something quickie, also a pizza, thanks for sharing.
Many thanks to you for writing me Carmen. Happy day
What a treat of sauce, are filled with jars and sterilized with hot sauce, no boil the after full? Already are they vacuum? I would like to do it, thanks for sharing your great recipe
To make the vacuum must get sterilized cans, filled with tomato and tightly closed in a pot with water while you get to cover all. At the bottom of the pot a metal basket, a dish or a wood so that the boat does not touch the bottom of the pot and between boats something so that they do not strike each other if with each other are very stuck. Put to boil 20 minutes, carefully remove and let cool.
If we do it from the vacuum, it can last for months. Kisses and thanks for writing. And thanks to Maria!
I just tried the recipe and the sauce is delicious
Oh what an illusion Rosaura! I'm so glad, I'm pretty. A kiss
The recipe is written in a more than approximate French, difficult to distinguish the ins and outs. We are really in the culture of mediocrity. Pay yourself the luxury of delivering usable content without being suburban gibberish
probably if you spoke Spanish, you wouldn't have to see the translation of this "suburban charabia".
I publish high quality free content for my subscribers and followers and have installed a translation plugin to facilitate information for people who do not speak Spanish.
Probably, if you were not part of that culture of mediocrity that you comment on, you would speak the second most spoken language in the world which is Spanish (the French language is not even in the top 10), and you would not have to use a automatic translator. When I want to read an article in French, English, Italian, Spanish or German, I do so in the original language, probably because of my mediocrity.
Thank you so much for your kindness and I really hope you no longer waste your time on such mediocre sites like mine.
Hay por favor!!! acabo de leer you respuesta y si y antes me gustabas, ahora me encantas!
Gracias sinceramente por tu trabajo y por ser como eres!
Jajajjaja muchas gracias Paula. A la gente asa hay que darle con su medicina. Este seor no ha vuelto a rechistar lo màs menimo ??? gracias guapa. Beso
Hello loleta nothing happens if I don't put sugar in the sauce is that my girl can't eat anything sweet
Of course not! Nothing happens and you're going to love it anyway. a hug
Thank you so much for sharing your recipes God bless you
nYCHAS THANK YOU.. eXCELENTES RECETAS.
Thank you very much Luis Alberto
Bonsoir je voudrais savoir ce que alevins veut dire svp merci pour votre recette
Chére Boulay, desoleé, mais je ne comprends pas ce que vous voulez dire.
hair and take the seed out of the tomato, then I cut it. The juice that longs the cut tomato is put in the sauce or thrown?
Hello Light, not the juice is also added, that there is rich flavor as well. A Hug and Thank You for Writing
When you cut the tomato the juice is thrown?
Hello Light, not the juice adds too.
A hug and thanks for writing
Hello, I have been making this recipe for years, I do it as I did my mom, but I see that it is much easier, I do not know because she cooked that sauce for hours and hours, but I see that it can be simpler, I place bay leaves when it is cooked and then I take them, thank you very much for your recipe and the whole presentation is very nice and eye-catching , from a Venezuelan on the rich coast.
Hello Doris, thank you very much for your words. I send you a huge kiss
First time I have seen ur recipes and read the comments… had quite a laugh to myself fo stupidr the gentleman. He is obviously I love with ur recipe and because he cannot fully understand u, frustrated with himself feeling stupid. Hope he comes right with trying it out. Sometimes it’s not their time to enjoy it, and they hate others for receiving only as little as compliments. By ur cheerful replies, I’m sure u cook from a good heart that makes everything delicious and a treasure to share.
Thanks a lo for your comment. Yes I understand people may not fully understand but that does not give them the right to undermine my work. I do cook from my heart and try to make you enjoy of all it. Again thank you very much for writing. Enjoy!
Hello good morning:u
What a great look this sauce has, I was looking to make some tomatoes that have been given to me, I have never made with your erva, so I discovered your blog and I have signed up because I find it interesting.
Okay, I'm going to get her ready to see if I'm just as rich, but I have a doubt... you don't seem to peel the tomatoes, don't they find themselves once cooked?
Thank you very much for your help, a greeting
Hello Yaya, yes she removes her skin and nuggets as the recipes say in the first line. Maybe you missed ;) kiss grade and thank you for writing
Hello!! a greeting from Colombia. Excellent your recipes. You can see the love you put in your kitchen already on this page.
Ohhh, thank you very much Rosa how cute. I'll kiss you.
Hello Loleta, can you tell me what are the fry you are talking about in the recipe, because this is not in the list of ingredients, and I would love to make your sauce recipe that really looks excellent. Thank you for your reply.
I apologize Monique. Sabe say "let it cook over medium heat". It's a translator pluggin that does the translations then I don't have time to do it myself, and it's not perfect! Dessoleé! But I've already corrected it. Thank you bine for writing me and forgive my French, but I no longer practice what I should! Have a nice day!
Hice la receta y no me quedà ni media parecida. Adems eso no se demora una hora. Mientras pele y quite las semillas me demore como tres horas y eso que hice la mitad. La consistencia no quedo como se ve en las fotos. Tuve has the final that triturarlo en el ayudante de cocina.
Hello Soraya because you will have used tomatoes different from the ones we have here. this recipe has been made by dozens of people and no one has ever had any problems. A hug and thank you for writing
Quantos duas ele was conserva? Tem that guardar na geladeira?
Hello Denize, tomato sauce if put in sterilized jars can last you many weeks. I prefer in the fridge but tightly sealed and in sterilized jars. A hug and thank you for writing
EXCELLENT YOUR RECIPE THERE IS NO DOUBT THAT MOM'S RECIPES ARE UNMATCHED CONGRATULATIONS YOUR IMPECCABLE WORK
Thank you very much Claudia
Thank you Loleta for giving us this good and useful help, which gives us so much joy to eat it and share with the family
Thank you so much!!
Hello, I was looking for precisely this recipe and I found it here. I have a question. How long is kept in the fridge if I prepare only a bottle or two? and if I only occupy small amounts in the week?
Hello Tania, if you sterilize the jars you can have them for weeks. A kiss and thanks for writing
A huge THANK YOU Lola, your recipe is great!
This lunchtime, with my husband, we enjoyed rice and a fried egg!
A real little find!
Hello Cécile, thank you for writing to me and following my recipes. Kisses, Lola
Hello! I'm reading the recipe and I'll make it... Why is the skin and seeds removed? Thank you, you can see that it is delicious and I am going to do it. Best regards.
Because the sauce is much thinner without skin or seeds, but if you want you can leave them.
And forgive the delay in responding.
Hello, I confirm the comments of some Internet users, namely, the translations are completely incomprehensible. I can understand that you do not have time to translate yourself, but in this case there is no point in posting recipes and replies to comments if it is incomprehensible. Too bad, because your tomato sauce recipe seems interesting to make. Can't you find another way? Kind regards
I am very sorry but it is not possible to do otherwise. At first, I translated the recipes directly into English, Italian and French. But soon the blog and my RRSS took a big volume and it is impossible for me to devote this time to them.
Trust me, I've researched many plugin options to translate and this is the best. I understand your frustration but it is impossible for me to do it otherwise. If you spoke Spanish you will not have a problem and if you speak English, you will have it to a lesser extent because translations into English are more advanced.
Another option is to copy the blog's Spanish recipe and translate it via Google's translator, which is usually much better, but I can't use it on the blog because Google doesn't allow it.
I am terribly sorry. A hug and thank you for being here.