Homemade Tomato Sauce

by

Homemade tomato sauce is a labor of love, but one that is well worth it. As you fill your home with the aromas of Italy and bask in this centuries old tradition you might even wonder why you don’t do this more often! You may be new to the French term concasse. It quite literally translates as ‘to crush or grind’. It is commonly associated with tomatoes, and includes peeling, deseeding, and chopping them. It may seem like a labor of love, but I promise it will make the sauce so much better!

Most commercial tomato sauces include tomato paste to give it bright color and more flavor. However, tomato paste is not allowed on the SCD diet. The omission of this ends up making the sauce a bit more orange than you’re probably used to. But don’t worry it’s every bit as delicious as the original! I usually end up making a double batch so that I can freeze some for easy no-fuss dinners. This sauce will freeze well in gallon plastic bags. Just be sure to squeeze out all the air, and don’t fill it too full as it will expand when freezing.  

Homemade Tomato Sauce 

Serves 10
Prep: 25 min
Cooking: 35 min 
Total: 1 hour
Beginner   

Ingredients:

10 Large tomatoes (about 8 lbs.), concassed (see below) and diced  

6 Cloves of garlic, peeled and minced 

1 Onion, yellow or white, diced 

⅛ Cup olive oil

1 Tsps. Basil 

1 tsp. Thyme 

1 tsp. Oregano 

Salt, TT

Black pepper, TT

      Method Of Prep:

  1. Gather and prepare ingredients.
  2. Grab a large stock pot and fill with water about ½ way full. Place on high heat and bring to a boil.
  3. While waiting for the water to boil, take a paring knife and score the bottom of the tomatoes. Make a small shallow X, set aside.
  4. Get an ice bath ready by taking a large bowl, filling it with water, and then with ice. Set on the counter near the boiling pot for easy access.
  5. Place the scored tomatoes in the boiling water for about 30 seconds.
  6. Remove the tomatoes with tongs and place in the ice bath. Let cool for a minute.
  7. Now pick up a tomato and hold it so the X is facing you. With gentle hands take your thumbs and slide down from the X. The skins should very easily come off. Finish the process with all the tomatoes. Discard the skins.

        8. Grab a small bowl. Now quarter the tomatoes and cut out the core. Lay the quarter so that where the core was is facing you.                Cut along the natural separation of where the seeds start and the flesh ends. Cut out this middle piece and put in the small                    bowl. Be sure to get all the seeds off the tomatoes and into the bowl as well.

        9. Discard the seeds and innards and small dice the remaining tomato flesh. Ta-da! You have just learned how to properly                          concasse tomatoes!

Now, on to the sauce making part!

  1. Take a large sauce pot on medium heat and add olive oil, garlic, and onion.
  2. Sauté until the onion becomes translucent, about 5 minutes.
  3. Then add diced tomatoes, basil, oregano, and thyme.
  4. Bring to a boil for about 15 minutes. Stir occasionally.
  5. Then reduce to a simmer for another 15 minutes. Stir occasionally as well.
  6. Add salt and pepper. Taste and adjust seasonings accordingly.
  7. Take an immersion or high-speed blender and blend until smooth.
  8. Store in glass jars in the refrigerator for up to a month, or lying flat in plastic bags in the freezer for up to 3 months. 

                                                                               

Nutrition Facts: 
Calories- 85
Carbs- 8.3 g
Protein- 1.7 g
Fat- 6 g