This is a typical Spanish tomato sauce, and it was all I used when I lived in Spain. When I couldn't find it back in the States I sadly put it out of my mind hoping that the inferior, over-sweet flavor of Hunt's or Hill Country Fare would again become familiar. I don't know why it never occurred to me to make it myself. Probably the fact that tomatoes are outrageously expensive in the States, while I can get 3 kilos for 25 ฿ (about 70¢) here in Thailand. I'll have to talk J's Papa into growing more Brandywines for me (no one there likes to eat them since they look lumpy).
- 3 kilos/6.5 lbs of ripe tomatoes
- 5 tbsp olive oil
- 1 tsp salt
- 1 tbsp evaporated cane juice
- 1 garlic clove
- a sprig of parsley or basil
- 2 sterile quart jars or 4 pint jars
- large pot
- knives and stuff
2. Add the oil to the pot, then the tomatoes and everything else. Don't bother chopping the garlic or parsley.
3. Heat to a boil, stirring and mashing the tomatoes occasionally.
4. Reduce heat to a low simmer and cover for 30 minutes. Continue stirring and mashing.
5. Run it through the blender, and mix the results (it will take 3-4 batches) for the sake of homogenization.
6. Can the results. Since this is an acid food all it needs is 10 minutes in a boiling water bath.
Options: You can render a chopped onion or two in the oil before you add the tomatoes. Some recipes call for a dash of pepper. Use this like you would any tomato sauce. You'll never go back.