Recently, my boyfriend said to me, “We should make our own tomato sauce and freeze it so we can use it later.”
Well first let me say that this statement kind of turned me on, lol. I love that my love for living sustainably and living a healthier life, inspires my boyfriend to do the same! Sometimes when he is at work, he will message me about how he picked up trash along his route or how people at his work are starting to think about their purchases more because of me. It really makes me feel so good!
But, anyway, back to the sauce!
So the ingredients you will need are:
- 10 Tomatos
- 1 onion
- 2 celery stalks
- 2 carrots
- 6 cloves of garlic
- 3 Bay leaves
- Olive Oil
- 2 tbs tomato paste
- 5 tbs Butter – Always have butter!
- Spices: Salt, Pepper, Basil, Oregano, and garlic powder
The first thing that you will need to do is peel your tomato’s. You can do this by first boiling your tomato’s for 5 minutes, or until the skin starts to peel off, and then place them in an ice bath. The ice bath will help make the rest of the skin easier to get off. Once you have peeled all your tomato’s, you will then need to take your tomatos and throw them into a blender along with, 1 onion, 1 stalk of celery, 6 cloves of garlic, olive oil, oregano, basil, 3 tbs butter (melted), and salt and pepper.
At this point, we choose to blend the carrots in with the rest of the mixture, but you do not have to do this. Just know that if you do this, your sauce will have a more oragne tint to it, like mine shown below.
Once you have blended the mixture, you are going to add it to a pot to sit on the stove for four hours. You will want to add the other celery stalk, chopped in half, 3 bay leaves, the rest of the butter, and a little bit more oregano, basil, salt and pepper.
Stir the mixture occasionally during the four hours and ta-da, you have just made your own tomato sauce!
This recipe does make quite a lot – we were able to fill 3 Classico jars to the top with this recipe.
I hope this helps!
If you try this, please share your results – or if you have another way to make it, share that too 🙂