Making Homemade Tomato Sauce

Making Homemade Tomato Sauce

I’m going to share with you how I make homemade tomato sauce. When I was growing up, we didn’t have a choice in the matter. We had tomato plants, and they would grow into giant tomatoes. We would get all of the best tomatoes that money could buy, and would then store them in the back of our fridge. My mom was the one who taught me all about making homemade tomato sauce.

I still remember the day that my mom came home from work, found the huge tub of tomato sauce that was sitting on the countertop, and asked me to help her get it out of the refrigerator. After setting the tub aside, she got down to business. After scraping the bottom and cleaning the outer juices off of one end of the saucepan, she dumped in a bunch of tinned tomatoes, and a can of tomato paste. After that, she dumped in a can of green chilies (we loved those tomatoes too! ), and some onions that she had cut into thin slices.

We went to our very first cookout after that. I don’t remember much of the cookout itself, but I do remember getting way too grease and oiled up. I can vividly remember my mom putting ketchup in her frying pan and telling me to try to make a sauce out of it. It was one of those trying foods that I really dreaded cooking. She gave me a few recipes to try that night, and since I love making homemade tomato sauce, I decided to give it a go.

I started by adding all of the ingredients to the pan, and stirring everything until the sauce thickened a bit. It was delicious, and the next thing I did, I started to think that maybe it wasn’t as hard as it looked. Then one of my dad’s friends asked me how to make a tomato sauce, so I thought I’d give it a shot. I ended up making a much thinner, less runny version of the traditional tomato sauce. It wasn’t bad, just a lot thicker than I like.

So, when you’re faced with the situation and you feel like you can’t come up with a decent solution, just remember the golden rule of thumb about making homemade tomato sauce: less is definitely more. Less ingredients means less cooking time, and less effort. Another great thing about making your own is that you can add in whatever you want, instead of just what’s in the jar. If you’re using store-bought tomato sauce, try swapping out the brands for something a little more fresh.

And last but not least, I would also recommend that you keep experimenting. Don’t get stuck on one style of homemade tomato sauce. You never know what will taste good, and what will not. Also, don’t be afraid to mix up your flavors as well. It’s really not rocket science!