Tomato sauce can be found on dinner plates in millions of homes every night. In France tomato’s are known as Pomme d’amore (Apple of love), Italy call them Pomodoro (Golden apple), but in my back garden we call them Tommy’s.
It is believed that tomatoes were first cultivated by the Incas of Peru in around 700AD and quickly became an easy product to grow all over the world. I am sure we all know someone who has grown their own tomato’s. Its easy, so why not give it a go if you havn’t tried it yourself yet? Yielding yourself a delicious organic tub of the Tasty Reds not only pleases the soul but also our body’s too. Rich in potassium they lower blood pressure and regular consumption is thought to lower the risks of developing heart disease and strokes. The benefits don’t stop there. Tomatos are also bursting with vitamin B. I could go on about how awesome they are… But I want to tell you how to make your own delicious tomato sauce, right in your own kitchen.
How much is a bottle of tomato sauce now? A 700g squeezy bottle of Heinz sauce can be found in ASDA for £1.99 (at time of posting this blog post). Considering one of these bottle do not tend to last very long (or it wouldn’t in our house at least) regular buying can be quite costly. Most shop bought tomoato sauces are also packed full of
shit salt, and many are not organic. Growing your own tomato’s and making your own sauce will not only be very good for your wallet, but you will also know exactly what has gone into your jar of sauce.
Recipe for home made tomato sauce.
You will need:
Tomato’s. It does not really matter how many you have, but as a minimum to make a nice batch of sauce you would need around 1 pound in weight at least.
A dash of vinegar (if you want!)
A large saucepan
A good glass jar with a seal top or jam jar.
Firstly, wash your tomatoes and remove the green ‘spiders’ from the top. Put your tomatoes into a blender and blend until you get the consistency you like your sauce to be. If you like smooth lump free sauce, blend the heck out of it for a few minutes until smooth. If you like it chunky just a few quick pulses will do, or hand mush them with a potato masher.
Transfer into a large pan and add a tiny dash of vinegar. This is just to sharpen the flavour, but you really do not need to add vinegar if you don’t want to. Bring the tomatoes to a rolling boil, for 5 minutes. Then reduce the heat to a small boil. You don’t want the sauce boiling over the pan. You will want to boil for around 30mins – 1 hour, depending how much sauce you have in your pan. Less sauce needs less time, and a lot of sauce needs a lot longer. It’s not hard, its basic science! You are basically just reducing the mix, reducing the amount of water in your pan and creating a thicker sauce.
Once you have a nice thick sauce, you need to let the sauce cool down in the pan before transferring to a glass jar. Make sure your jars are clean and washed well, sterilising if you prefer with a little Milton mix.
Once your sauce is cool enough to safely jar up, go for it! Seal, and keep in the fridge. I promise you it will be the sweetest, most flavoursome sauce you will ever dip your chips in! Because the sauce contains no preservatives (unlike the shop bought stuff) it will only really last 3 – 4 weeks. But there will be no chance of it lasting that long uneaten anyway! You can also add the sauce to your Bolognese or pasta dishes, instead of using shop purchased jars of sauce.
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