Last year, I shared my Indian Sauce Recipe.
This year I am sharing my instructions for marinara and pizza sauce.
½ peck of tomatoes, peeled with seeds removed (paste or regular tomatoes)
2 chopped medium onions (about 2 cups)
12 cloves minced garlic
2 Tablespoons extra virgin olive oil
1 minced Serrano peppers without seeds
1 teaspoon salt (or more to taste)
1 small handful of fresh chives
I handful of mixed fresh oregano and fresh thyme
3 handfuls of fresh basil leaves
Citric acid for canning
1. Prepare the tomatoes by removing the cores, and then scoring the skin and placing them in boiling water for a minute or two. Remove from the water when the skins begin to loosen. Put the tomatoes in ice water to cool to the touch and to stop the cooking process. Remove the skins and any blemishes; cut into chunks and remove the seeds.
2. In a heavy-bottomed large pot, saute the onion, garlic, and Serrano pepper in the olive oil until the onions are translucent.
3. Add the prepared tomatoes and cook over a low boil with the lid on for one half hour. Stir frequently to prevent sticking.
4. Remove the lid and add the fresh herbs and salt.
5. Lightly boil down to about two-thirds of the original amount or desired thickness (2 hours or more). Stir often.
6. Taste and add more salt if needed.
The sauce can be frozen or canned. I can mine in 12 ounce jars and add a heaping 1/8 teaspoon of citric acid to each jar. I processed mine for 35 minutes and have a yield of 5-7 - 12 oz. jars. The sauce freezes well also, but do not add the citric acid if you will be freezing it.
Pizza Sauce Instead!
I use the same basic recipe to make a pizza sauce. The main difference was that the pizza sauce has a smoother texture. Below are the changes – the ingredients list is the same.
1. The only tomato preparation needed is washing, coring and coarsely chopping them with the skins intact (seeds are optional).
2. Start out by sautéing the onion, Serrano pepper, and garlic in a large pot.
3. Add the chopped tomatoes to the onion mixture, and cook covered for one half hour.
4. Pour the cooked vegetables into a blender and blend to puree. This will break up the seeds and skins.
5. Put the mixture back into the pot, and add the chopped herbs and salt.
6. Lightly boil down to about half of the original amount or desired thickness (3 hours or more). Stir often.
7. Taste and add more salt if needed.
8. Freeze or water bath can (with citric acid) as desired.
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