How to Make Tomato Sauce Part ½

Well, today we’ll going to make some tomato sauce, and why? There were just so many recipes that use the tomato sauce as the base and I planning on making quite a few. So we might as well start of with a simple tomato sauce and then graduate from there. Well, what we need first is a pot of boiling water, which we have ready and vine ripen tomatoes or what most people use are plum tomatoes. The only problem is, whenever I go to the market I don’t find ripe plum tomatoes. But these tomatoes are always tasty. And that the tomato taste good, nice and sweet that’s how the sauce is going to come out. So, what do we do first?

First we have to scour the back of the tomato and why do we do that? Very simple, put two x’s there on every tomato. And we’ll going to drop this into the boiling water. As soon as you see the skins start to move away from the flesh. You take them out and put them into the ice water to stop it from cooking immediately. I’m not going to stop the film at all during this process so you get the exact timing. Just place tomatoes into the boiling water. These only take a couple of minutes and over here we have the ice water already. This is one way of doing it.

Were going to peel the tomatoes and were going to squeeze out the seeds. We’re going to chop the tomato and make the sauce. There’s another way by just cutting these tomatoes up, sautéing them in olive oil and then putting them through a ricer. Well, I don’t have a ricer so were doing it this way. If you know this already, look the skin is coming away. So what do we do now? Look at that, see it peeling off? That’s done. Was that not fast? So now the rest of it is going to be a little work but you always work when it comes to cooking, especially when you’re working with fresh items.

And while I’m peeling the tomatoes, with that simple I’m going to have to use a knife. The skin comes right off. There’s a couple of ways on making the tomato sauce. There are times when I’m lazy. So I’ll just take these tomatoes and just core out stem area right there. Cut them up in a few pieces, put them in the Quizenart and just run it until you don’t see any seeds and all you see is smooth tomato. And kind of turns a little pale color because you are infusing air is going into it. But once you cook it, it’s smooth. Now, they’ll say that in—that’s the wrong way. Well, you know what? You try it and after you make the sauce the same way I’m going to make it except you put it through the Quizenart. I might even do it like that as soon as I get done with this, so that’s the peeling part.

Now that you relax, cut the tomato in half. We want the juices, so squeeze the tomato and get the seeds out. And what we have left skinless, seedless tomato. You do that to all the tomato and then we’ll dice them up. And we’ll press this also to get the juices out or maybe I didn’t show you that, just remove that little stem area right there, that we don’t want.

So, I’ve got more of the juice out. Now just press it through that—lock. This is the most difficult part of the recipe to make tomato sauce. Now we have nice and clean tomatoes and the juice from the tomatoes here without the skin and the seeds. Now, I’ve also done in the past. I have used canned plum tomatoes to make the sauce. But I’ve added half of fresh tomatoes to it to give that nice fresh flavor. And let see under that, now were going to go about cooking the tomatoes. Now that you can dice up the tomatoes by hand but I’m using the Quizenart because right after I do this, then I’m going to throw in the whole tomatoes and show you what the tomatoes will look like without peeling, seeding, or anything.

And so we’re having, two tomato sauces, one in this way and one the other way. When we’re done, you’ll look at them and I will taste them and we’ll see what happens. So we’ll just run this and poke to the middle. I don’t want to get too fine, and that’s it. Now put the skillet on the flame, medium flame. Put some virgin olive oil in there, just enough to coat the bottom and that’s plenty. Don’t forget, we’re just making a plane tomato sauce. I will add the salt and pepper to it. I’ll let you know of the exact amounts for the one on three quarter pound of tomatoes.

You know, actually I don’t want to leaving it guess work up to you because sometimes, trust me when I season. And we just put the tomatoes in there, and let that heat up. The juice that we had also, I bet it’s flavorful, turn the flame up a little. As soon as it starts to, if you see it bubbling and we’re going to lower it. And this is only going to take a couple of minutes. We don’t want to reduce this too much, we want to keep them nice and natural tomato flavor instead of having it any stronger. I’ve put in the salt and pepper. Now were going to let it cook for a few minutes. And this taste like, fresh tomatoes right now. Nothing better than that when you’re making pasta, a plain parmesan, veal parmesan, shrimps with lobster with tomato sauce. You can use this in a thousand different recipes. And I’m going to have think up some or just go over my older recipes and make videos.

While this is simmering, this is the other way we’re going do with the shortcut. Take the core out. And I’m going to cut this in four pieces and just throw it in the Quizenart and run it until it’s completely smooth. Now while the tomato sauce is cooking, I’m going to run the quartered whole tomatoes, until that’s completely smooth and then I’m going to make the tomato sauce with that also. Now that’s been running for a couple of minutes and like I said, you see how pale it is? Once it’s cook, it will turn red again and were just going to put this into the—now it looks like kind of smooth. As you can see, look at how smooth that looks. So, you see a little bit of the skin and once it cooks, well, I’ll taste both of them and then I’ll let you know. So, this is the easy way of doing it. May not be the right way but the easy way.