homemade tomato sauce australia homemade tomato sauce

Hello everyone! You know, every time I go to the supermarket and see those jars of pasta sauce sitting on the shelf, I just shake my head. Aiyah, so expensive! And when you read the label, it is full of sugar, preservatives, and things I cannot even pronounce. My mother always told me, if you want to show your family you love them, you must cook from the heart with fresh ingredients. There is nothing like the smell of fresh tomatoes simmering on the stove to make a house feel like a home. Today, I want to share two wonderful ways to make your own tomato sauce. It is so much cheaper than buying the jars, and the taste? Oh, so much better! Your children and your husband will definitely ask for second helpings, I promise you.

Mary’s Classic Hearty Homemade Tomato Sauce

This first recipe is a very traditional, thick sauce that reminds me of the big family dinners we used to have. It uses fresh garden tomatoes which give it a natural sweetness that you just cannot get from a tin. When you see a big bag of tomatoes on sale at the wet market or the grocery store, you must grab them and make this! It is very important to let it simmer slowly so the flavors can really come together. Don't rush it! Good things take time, just like raising children.

Ingredients:

• 5 lbs of fresh, ripe tomatoes (Roma or San Marzano are best)
• 2 large yellow onions, finely diced
• 8 cloves of garlic, minced (don't be shy with the garlic!)
• 1/4 cup extra virgin olive oil
• 1 bunch of fresh basil leaves, torn
• 2 tablespoons of sugar (to balance the sourness)
• Salt and black pepper to taste
• 1 teaspoon of dried oregano

Instructions:

1. First, you must peel the tomatoes. Bring a big pot of water to a boil. Score a small 'X' on the bottom of each tomato and drop them in for 30 seconds. Move them to ice water, and the skin will slide right off like magic!
2. Chop the peeled tomatoes into small chunks. Don't worry about the seeds; they have a lot of flavor.
3. In a large heavy pot, heat your olive oil over medium heat. Add your onions and cook them until they are soft and translucent. Add the garlic and cook for just one minute—don't let it burn or it will taste bitter!
4. Add the chopped tomatoes into the pot. Stir it all together and bring it to a gentle bubble.
5. Turn the heat down to low. Add your salt, pepper, sugar, and oregano. Let it simmer uncovered for about 90 minutes. You want the sauce to get thick and dark red.
6. In the last ten minutes, stir in your fresh basil. Taste it! If it's too sour, add a tiny bit more sugar. If it needs more salt, add it now.
7. You can leave it chunky or use a blender to make it smooth. I like mine a bit chunky so you can feel the vegetables!

Fresh Australian-Style Tomato Puree

This second recipe is inspired by the bright, fresh flavors of home cooking. It is a bit lighter and very smooth, which is perfect if you have picky eaters at home who don't like to see pieces of onion or herbs in their food. This sauce is also great because you can make a huge batch and freeze it in small bags. That way, even when you are very busy during the week, you can just boil some noodles, defrost the sauce, and dinner is ready in ten minutes. No need for takeaway!

Ingredients:

• 3 kg of very ripe red tomatoes
• 3 tablespoons of balsamic vinegar
• 1 tablespoon of sea salt
• 1 teaspoon of chili flakes (if you like a little kick!)
• 4 tablespoons of tomato paste (for a very deep color)
• Fresh parsley for garnish
• A splash of vegetable oil

Instructions:

1. Wash your tomatoes very well. For this style, we are going to roast them first to bring out the natural sugars.
2. Cut the tomatoes in half and lay them on a big baking tray. Drizzle with a little oil and sprinkle with salt.
3. Put them in the oven at 180°C (350°F) for about 45 minutes until they look a bit shriveled and the edges are slightly brown. This roasting adds a wonderful smoky depth.
4. Take the tray out and let it cool for a few minutes. Put the roasted tomatoes (and all the juice from the tray!) into a big blender or food processor.
5. Add the balsamic vinegar and the tomato paste. Blend it until it is very, very smooth.
6. Pour the mixture into a saucepan and bring it to a simmer. Add the chili flakes if you want it a bit spicy. Let it cook for another 20 minutes to thicken up.
7. Taste it and adjust the seasoning. If you want it extra smooth like the fancy restaurants, you can pour it through a fine strainer.
8. Serve this over your favorite pasta or even use it as a base for a homemade pizza. Everyone will think you spent all day in the kitchen!

There you go! Two very easy ways to make your own sauce. It is so much healthier for your family and saves so much money. Once you taste fresh sauce, you will never go back to the jar again. Please try it this weekend and let me know how it goes. Happy cooking!

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