Homemade Chunky Tomato Sauce

"It's homemade, cheap and readily available" ~Karen Tandy 

Nothing can beat homemade food... It's inexpensive, delicious, fresh, and healthy. I'm really surprised how delicious it turned out. Try this and I bet you'll love it! You'll never buy canned tomato sauce again... unless you're busy? or lazy? to make this. :D 

INGREDIENTS:
3/4 kg fresh tomatoes, peeled and seeded
tomato juice (extracted from the fresh tomatoes)
1-2 Tbsp olive oil
1 large white onion, chopped
2 cloves garlic, minced
2 Tbsp tomato paste
2 Tbsp sugar
1/4 - 1/2 cup fresh basil, torn into pieces*
2 Tbsp fresh parsley, chopped*
1 Tbsp white or balsamic vinegar
salt and pepper to taste

*If you'll use dried basil or parsley, reduce the amount to 1/2 to 1 Tbsp each.

DIRECTIONS:
For the TOMATO CHUNKS:
1. Peel and seed the tomatoes. Read How to peel and seed a tomato post for a step by step guide.

For the SAUCE:
2. In a pot, heat the olive oil then put the onions until translucent. Add the garlic, let it cook for a few seconds until garlic is aromatic. Then add the tomato paste. Stir.

3. Add the tomatoes and the tomato juice. Let it simmer for a couple of minutes then add vinegar and sugar. Season with salt and pepper. Let it cook for 30-45 minutes over low heat. Add water if it becomes too dry.



4. Add the fresh basil and parsley. Stir then turn off the heat.

QUICK NOTES:
1. If you like to have a smooth tomato sauce, puree the peeled/seeded tomatoes in a blender or food processor. If you want a smooth and chunky sauce, puree only half of the peeled/seeded tomatoes OR use a potato masher to do so in your pot while cooking the sauce.
2. You can add a splash of red wine instead of vinegar.
2. Best used for pasta, pizza, chili, toasted bread, gnocchi.
3. It should be consumed within a week (refrigerated). You may also freeze it then thaw when needed.

Happy Cooking!

Rhea