I make boring tomato sauce. By “boring” I mean “plain.” I don’t jazz it up with too many spices, or add chunks of tomato, mushroom, red pepper… It’s basically reduced tomato puree with some minimal seasoning. There’s a reason for making boring sauce. Interesting tomato sauce – with mushrooms, meat, vodka, roasted red peppers, fresh basil, etc… is only useful as tomato sauce… you put it on pasta. You make lasagna! Voila! But boring tomato sauce is infinitely versatile. I can add cumin, oregano, vinegar and sriracha and turn out a decent enchilada sauce. Add stock and it becomes a tomato soup base. Reduced with vinegar, ketchup, and mustard and it becomes barbecue sauce. Tonight, we combined the sauce remaining after filling the jars with sausage, shrimp and rice and had jambalaya. I can still add mushrooms or roasted red peppers and dump it on pasta… Boring tomato sauce is like the pluripotent stem cell of the tomato world. (Well, technically the tomato is the pluripotent stem cell of the tomato world, but… the metaphor isn’t great… so sue me.)
Step 1: Puree Tomatoes.
Step 2: Add onions, garlic, spices.
Clockwise from the top is 1/2 cup chopped fresh basil, 3 onions chopped and 5 cloves of garlic through the press and sautéed until soft, and 1/4 cup dried oregano. Not shown is brown sugar, salt and pepper.
Step 2: Cook and reduce.
We started the sauce about 8pm on Saturday, and cooked it overnight in the oven. Then, in the morning, it went back on the stovetop to cook through until about 3pm. Typically, we would have cooked the sauce overnight and seen a reduction of about 50% and canned it first thing in the morning. However, it’s REALLY damn humid here, so there was no place for the moisture to go… It took a really long time to reduce.
Step 3: Can.
I had enough tomatoes to make 7 quarts of tomato sauce, along with another 11 quarts of quartered tomatoes in their own juice. Those little jars are the onion jam that I’ll describe in a later post.