I didn’t really want to write about tomato sauce, I want to write about eggplant lasagne. Which is more awesome than I imagined, and I have snacked on it three times between lunch and dinner. It tastes good cold. My next post will be about eggplant lasagne.
I am writing about tomato sauce because Bigfoot pestered me into writing about it.
I figure: tomato sauce, who wants to read about tomato sauce. If you’re interested in tomato sauce, you probably already know how to make it and don’t need to hear my ramblings. Especially since I don’t have a proper recipe for you. If you aren’t interested in tomato sauce, you probably bought it from the supermarket last time you wanted it. In the form of tomato paste, or possibly Prego. No shaming here – in my memory Prego tastes pretty decent.
My point being, if you don’t feel like it’s worth the hassle, then to you it probably isn’t.
Why do I make my own tomato sauce then? And why always with fresh tomatoes?
Err. Sentimental reasons. Sort of. Also, I like the taste.
When I was in university, the dining hall food was awful. And by awful I mean really quite bad. Except for certain days, like spaghetti day.
If, because you were ill / not hungry / overly fussy *embarrassed face*, you didn’t want to eat the dining hall food, then you were allowed to exchange your meal allocation for 4 fruits. For some reason, in this university, tomatoes were classified as a fruit along with bananas and apples. To give them credit, I did see people chomp into whole tomatoes after meals so perhaps it was a cultural thing.
4 tomatoes + garlic + pasta made for a much better dinner than what I used to find in the dining hall.
I didn’t have a pot of my own back then, and the one I did borrow was lidless. And for some reason I thought that tomato sauce needed to be stirred constantly to prevent it from burning. Probably an indication that I had the heat too high, but it was therapeutic none the less.
Since then, I’ve figured this cooking business out a little bit better. But for me, on a cold evening, comfort food (with minimal effort) doesn’t get much better than a simmering pot of fresh tomato sauce.
Note: I used loads of tomatoes because of $1 (for a big bag of) tomatoes. Yay tomatoes!
Basic Tomato Sauce
I use variations of this in most recipes requiring some sort of tomato base, unless it’s tomato paste to be mixed into a sauce or something. Then I’d probably just buy tomato paste.
4 medium sized tomatoes
3-4 cloves garlic
Balsamic vinegar – for balancing. I’ve done this with white vinegar too, but be careful and use only a tiny bit as it tastes harsh.
Sugar – again, for balancing.
Optional: onion (up to 1/2 a small one), chilli (fresh or flakes), anchovies, various herbs, various other vegetables to flavour the sauce.
This looks long but it is really just a few steps: add garlic, add tomato, simmer, season, simmer. The rest is descriptive.
Grab a pot with a lid, and put in a little olive oil. I use about a teaspoon. Leave the lid off, and let the oil heat over a medium-low flame.
Crush your garlic and roughly chop it. As you finish chopping, add it to the pot. Stir a little and make sure it doesn’t burn.
- At this point you can add your extras:
- I almost always add 1/4 to 1/2 a sliced onion, depending on the size of the onion. I also usually add a sprinkle of chilli flakes.
- I recently discovered anchovies, and sometimes add one or two small ones.
While the garlic + extras are cooking, chop your tomatoes. Roughly chopped is fine, they don’t need to be too small. I don’t bother blanching off the skins, as I like my sauce chunky anyway.
As the garlic turns golden and onions (if using) turn translucent, drop in the tomatoes. Note that garlic can burn quite quickly, but as long as you put in a couple of tomatoes before the garlic burns it’ll be fine. Apparently this has something to do with the liquid coming out of the tomato, and is called deglazing. Once all your tomatoes are in, cover the pot and crank up the heat to med-high. Make sure your lid fits well, if not you may need to add water later. If you want you can add other random vege to flavour the sauce here too – a grilled (charred) capsicum is nice, chopped roughly.
That’s it! Now leave it alone for 15 minutes. You don’t even have to stir, just make sure it doesn’t dry out – if so, turn down the heat a bit and add a little water.
By now your tomatoes are mushy and the beginnings of awesomeness are blossoming. Time to balance the flavour.
- When I lived in UK / NL /and now Australia, I generally use/d very little seasoning – half a teaspoon of balsamic, perhaps a quarter of a teaspoon of sugar or less. You can also add herbs, if you feel like it. Taste and adjust until it is to your liking. Also, a little salt helps if you like that (I usually don’t salt it much).
- Sorry Malaysia and Singapore, I love your food but your tomatoes are sour. I couldn’t figure out what was going wrong at the beginning. I generally use half to one teaspoon of balsamic, and up to a teaspoon of sugar, but don’t add it all at once, taste and adjust slowly.
Close the lid of the pot and keep cooking on medium for as long as you want. The longer you cook it for, the longer the humble tomato has to turn into the soothing balm that is good tomato sauce. Keep an eye on it in case it gets dry.
If you turn the heat down to low, you can pretty much leave it alone while you figure out the rest of your food-related tasks. If it gets dry, add a little water. If you need it thicker, leave the lid off (e.g., if you use it for pizza sauce).