The Best Hack for Thick Homemade Tomato Sauce
Recently I figured out a hack for thick homemade tomato sauce without hours of cooking. There’s nothing more satisfying than making your own thick, flavorful tomato sauce using the freshest, ripest tomatoes.
Servings: 6 quarts
Calories: 465kcal
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Kitchen Essentials
Ingredients
- 20 Pounds Fresh Tomatoes
- 12 Cloves Garlic minced
- ½ Cup Extra Virgin Olive Oil
- 1/2 Cup White Wine
- 12 Tablespoons Lemon Juice
- 1 1/2 Teaspoon Red Pepper Flakes optional
- Fresh basil leaves
- Salt and black pepper to taste
Instructions
- Wash and dry your tomatoes. Freeze them whole for 24 hours.
- Thaw the frozen tomatoes at room temperature, and drain off the excess water that has been released.
- Add the tomatoes to a blender or food processor and blend into a smooth consistency. If you prefer a chunkier sauce, mash them with a potato masher. Then, pass the blended tomatoes through a food mill to remove seeds and skins.
- Heat olive oil in a large pot over medium heat. Add garlic and red pepper flakes, and sauté until fragrant. Add the tomato puree, fresh basil leaves, salt, and pepper. Simmer the sauce on medium-low heat for about 30–40 minutes, stirring occasionally, until thickened.
- Ladle the sauce into sterilized jars, leaving 1 inch of headspace. Process in a water bath canner for 35–40 minutes.
- If not canning, let the sauce cool completely and store in airtight containers in the fridge for up to a week, or freeze for up to 6 months.
Your Own Private Notes
Nutrition
Calories: 465kcal | Carbohydrates: 64g | Protein: 14g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 86mg | Potassium: 3662mg | Fiber: 19g | Sugar: 41g | Vitamin A: 12745IU | Vitamin C: 221mg | Calcium: 167mg | Iron: 4mg