{"id":354,"date":"2011-08-05T22:08:00","date_gmt":"2011-08-06T02:08:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2011\/08\/05\/1-2-3-basic-tomato-sauce\/"},"modified":"2026-06-02T12:38:00","modified_gmt":"2026-06-02T16:38:00","slug":"basic-tomato-sauce-recipe","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2011\/08\/05\/basic-tomato-sauce-recipe\/","title":{"rendered":"How to Make Basic Tomato Sauce"},"content":{"rendered":"
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Basic Tomato Sauce.\"basic<\/a>This tomato sauce is a staple in my kitchen. It\u2019s a simple yet flavorful sauce, perfect for Italian recipes such as pizza, penne alla vodka<\/a><\/i> and meatballs, to name only the first three recipes coming to mind.\"tomatoes<\/a>For a smoother sauce I peel and seed the tomatoes. Here, you can see how<\/a>. This extra job it\u2019s worth every second of your time. If you want to skip this step, you can finely strain the sauce once it\u2019s cooked and blended.\"tomatoes<\/a>I season this sauce with fresh basil, rosemary and thyme but it can be seasoned with dried herbs too. A tablespoon of the three dried herbs combined would be enough. You can also substitute with dried oregano.\"herbs<\/a>The recipe below makes three cups. You can use it immediately, save it up to a week in the refrigerator or freeze it up to a year.\"Process<\/a>As a result of our fabulous tomato crop<\/a> this year (190 pounds and counting,) during the last three weeks I have multiplied the quantities and have been canning this sauce to preserve the color and flavor of the tomatoes during the next couple of months.\"Basic<\/a>If you are in the mood for canning<\/a>, after the recipe you will find easy steps to follow. I personally like to can this sauce in 6 ounce jars because this is the exact amount I use to make two medium pizzas. I also can it in very convenient 1 pint jars.<\/div>\n
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I hope you like my recipe!<\/div>\n
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