Growing Chefs! Ontario Tomato Sauce

Tomato Sauce

Making your own tomato sauce from scratch pays off, especially in the summer when tomatoes are ripe. In the winter, try using canned tomatoes for a richer tasting sauce.
6 cups of sauce
2 pounds tomatoes or 1 can whole tomatoes Splash of balsamic vinegar Olive oil1 onion, peeled and halved Small handful fresh herbs such as parsley, oregano, basil, thyme (or substitute 2 tablespoons dried herbs) Salt to taste Ice water (if using fresh tomatoes)
Cutting boardParing knifeLarge potMedium potWooden spoonSlotted spoonBowlsBlender (optional)Tasting spoonsDish towel

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

To peel the fresh tomatoes: 

Method 1 – Freeze whole tomatoes overnight and thaw them in the morning. The skins should peel off easily.

Method 2 – If using fresh tomatoes: Bring a pot of salted water to a boil and prepare a bowl of ice water. Core the tomatoes, and cut a shallow X on the bottom.

When the water is at a boil, gently lower the tomatoes into the water and let boil for 15 seconds. Remove from the water using a slotted spoon and immediately dunk into the ice water for about 15 seconds or until cold.

Remove from the ice water to a tray. The skins should begin to peel away from the flesh of the tomato. If it doesn’t, repeat the process.

Peel the skins from the tomatoes and chop the tomatoes.

If using canned tomatoes, start here.
If your tomatoes are whole, roughly cut them up.

Cut onion in half, remove peel.

Get Cooking!

Add tomatoes to a medium sized pot with a swirl of balsamic vinegar, olive oil, your herbs and onion.

Simmer for about 45 minutes, until the tomato juice has reduced and the consistency has thickened.

Remove the onion and fresh herbs (if using) and taste, adjust seasoning as needed.