One of things I love most in this world is making pizza and all great pizza starts with the Sugo (sauce). . You can also use this method for making tomato sauce for pasta.
Here are a few reasons why Roma Tomato’s are the best for making sauce.
- The low water content: Roma tomatoes have a firmer flesh & fewer seeds, they produce a thicker, richer sauce without being too watery.
- They have a rich flavor, sweet, slightly tangy flavor, which is perfect for making a flavorful tomato sauce. The thick flesh also means they have a higher concentration of flavor, making the sauce more robust.
- The dense, meaty texture of Roma tomatoes means they hold their shape well when cooked down into sauce, rather than turning mushy. This texture also helps the sauce cling better to pasta and other dishes.
- Roma tomatoes are also a popular choice for making sauce because they are easy to process. The firmer flesh means they are easier to peel, chop, and puree than other tomato varieties.
We ordered these tomatoes from a local farm on the east end of Long Island New York. Here is the process on how to break the tomatoes down into sauce. The sauce will last for a week or two in the fridge or a year if you can them. The type of tomato I use is a Roma Tomato (Plumb tomato).
How to use a food mill
A food mill is a kitchen tool for making tomato sauce from fresh tomatoes. it is used to grind, puree, or strain food items, such as fruits, vegetables, and herbs. It’s a great tool to use when making tomato sauce because it can separate the seeds and skin from the pureed tomatoes, resulting in a smooth and flavorful sauce. Here’s how to use a food mill for making tomato sauce:
- First, wash and roughly chop your tomatoes, removing any stems or leaves.
- Place the chopped tomatoes in a large pot and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 20-30 minutes, or until the tomatoes have broken down and released their juices.
- Remove the pot from the heat and let the tomatoes cool slightly.
- Set up the food mill over a large bowl or pot, with the finest disc in place.
- Ladle the cooked tomatoes into the food mill, and use the hand crank to turn the blade and push the tomatoes through the sieve.
- As you turn the crank, the pureed tomato will pass through the fine holes of the sieve, while the skin and seeds will be left behind.
- Continue until you’ve processed all of the cooked tomatoes.
- Season the sauce with salt and pepper to taste, and use it immediately or store it in an airtight container in the refrigerator or freezer.
Using a food mill can be a little messy, but it’s a great way to make a smooth and flavorful tomato sauce. Plus, the process of cranking the handle can be a fun and rewarding activity for cooks of all ages!
Overall, Roma tomatoes are an excellent choice for making sauce because of their low water content, rich flavor, meaty texture, and ease of processing. The best type is a san marzano tomato sauce. They are often the go-to tomato variety for people who want to make delicious, homemade tomato sauce. Buying a good food mill will help the process along. I think this is the best tomato sauce making process out there.Print
From Scratch: How to Make an Easy Tomato Sauce with Fresh Tomatoes
- Total Time: 1:10mins
- Yield: a few jars of sauce
- Diet: Vegan
This is a very easy to make fresh tomato sauce from scratch.
A few pounds of Roma Tomatoes
1. Start by washing your Roma tomatoes under cold running water to remove any dirt or debris.
2. Cut off the stem end of each tomato, and then cut a shallow “X” in the opposite end.
3. Prepare a large pot of boiling water and have a large bowl of ice water ready.
4. Carefully lower the tomatoes into the boiling water and blanch for 30-60 seconds, until the skins begin to peel back from the X mark.
5. Using a slotted spoon, remove the tomatoes from the boiling water and immediately place them in the ice water to cool down and stop the cooking process.
6. Once the tomatoes have cooled down, use your fingers or a paring knife to peel off the skins.
7. Cut the tomatoes in half and scoop out the seeds and watery pulp with a spoon.
8. Chop the tomato flesh into small pieces or puree them in a blender or food processor, depending on the texture you prefer.
9. Use the processed Roma tomatoes to make your sauce, either by cooking them down with other ingredients or storing them in the fridge or freezer for later use
Processing Roma tomatoes for sauce can be a little time-consuming, but it’s well worth the effort to get that delicious, homemade tomato sauce flavor!
- Prep Time: 1 hour
- Cook Time: 10 mins
- Category: Sauce
- Cuisine: Italian
Keywords: Processing, Roma, tomatoes, Sauce
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