13 Aug 2010
Easy, Amazing 20 Minute Tomato Sauce
by Robyn Jasko
I'm always amazed at the simplicity of this recipe, and that it can be on the table in a quick 20. Cooking or roasting your tomatoes this way really intensifies their flavor, making it a velvety rich sauce that's packed with good stuff.
It's also a great way to use all those cherry tomatoes. No need to skin and seed, just an immersion blender will make short work of all them.
- A shoebox worth of homegrown tomatoes
- olive oil
- lemon juice (for canning)
- hot pepper (optional)
To make this sauce:
In a large pot on high heat, add a pinch of salt, let it warm up, then add the olive oil. Once fully heated, add onions and garlic until wilted. Then, add tomatoes, all of them, at once. Put on the lid and do something else for 20 minutes while it cooks down.
Once it's boiling and the tomatoes are soft, use an immersion blender to turn this into sauce. Cook down longer if you want a thicker sauce, or serve right away.
This sauce is a great base. If you want to make it a puttnesca, add olives and capers; if you want to make it spicy, add a habanero. It's all up to you.
To can this sauce:
Sterilize canning jars and squeeze half a lemon's juice into them. Add sauce, and boil water bath for 45 minutes. Try not to eat it until it's cold outside because it will be so good then!