Dads Tomato Sauce Recipes

DAD'S ULTIMATE PIZZA SAUCE

Steps:

• Melt butter with olive oil in a large skillet over medium heat. Cook and stir onion, celery, and garlic in the butter mixture until the onion is soft and translucent, 5 to 7 minutes.
• Stir tomato sauce and tomato paste into the onion mixture until smooth; add Parmesan cheese, fennel seeds, basil, oregano, salt, sugar, pepper, and bay leaf. Stir the sauce and bring to a slow simmer; cook at a slow simmer for 1 hour. Remove and discard bay leaf before use.

HOMEMADE TOMATO SAUCE

Steps:

• Bring a large pot of water to a boil. Prepare a large bowl of ice water.
• Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute. Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peels and squeeze out seeds.
• Chop 8 tomatoes and puree them in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside.
• Heat butter and oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, carrot, and garlic; cook and stir until onion softens, about 5 minutes. Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
• Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve.

BASIL TOMATO SAUCE

Steps:

• Remove the skins and seeds using your preferred method.
• Pour the strained tomatoes into a stock pot, bring them to a boil and simmer them until reduced to the desired thickness. This should take hours, if you try to rush it you will burn the tomato sauce. I like to add one large can of tomato paste to the stock pot; this allows the sauce to get thicker faster, so it takes less time and you end up with more sauce in your jars since you don't have to reduce it as much.
• Sterilize the jars, lids and rings before filling.
• Add the lemon juice, salt, and basil to the sterilized jars before filling with the hot tomato juice.
• Per Pint: 1 Tablespoon Lemon Juice, ½ teaspoon salt, 2 teaspoon fresh basil or 1 teaspoon dried basil
• Per quart: 2 Tablespoon Lemon Juice, 1 teaspoon salt, 1 tablespoon fresh basil or 1/2 tablespoon dried basil
• Process in a hot water bath for 40 minutes or pressure can at 10# for 15 minutes after the jiggle starts.
• Oven canning is another option. This is not recommended by the USDA, but I like to oven can them since the sauce is already boiling in the stock pot. I put them in a preheated 250 degree F oven for 25 minutes. Don't let the jars touch each other in the oven; when done remove them from the oven and let them cool thoroughly on the counter - check the lids after they cool to make sure they sealed. Any that didn't seal can be put into the fridge and used on your next recipe.