I typically cook by following the rules of the School of Lazy. I love minimal steps and one-pot meals.
That’s why I’ve never blanched a vegetable in my life. It seemed to require too much precision: chopping and scoring, boiling for just the right amount of time, having an ice bath at the ready.
Then I wanted to make my own tomato sauce, but the idea of having slimy skins in there was a complete turnoff.
So I blanched. And you know what? It wasn’t difficult at all, and only took a few minutes of extra time.
It was worth the effort, because this was the best tomato sauce I’ve ever had. It was so tangy, thick and flavourful. The fresh tomatoes I bought at the farmers market definitely put this sauce over the top – I highly recommend you use the best tomatoes that you can find in your area.
You can certainly toss in more flavours – garlic, onion, basil and the like – but I found this simple sauce didn’t need any adornment.
Have you ever made tomato sauce from scratch?
- 2 pounds Roma tomatoes
- ¼ tsp salt
- optional add-ins: garlic, onion, basil, bay leaves, cayenne, etc.
- Bring a large pot of water to a boil. While you’re waiting, score a small ‘X’ in the bottom of each tomato.
- Add the tomatoes to the boiling water and cook for one minute. Drain the tomatoes in a colander, then rinse really well with cold water, or put them in an ice bath (that’s what I did).
- When the tomatoes have cooled, slip off the skins. They should come off easily. Chop the peeled tomatoes up and add them back into the pot with the salt and any add-ins you’re using.
- Simmer over low heat for 1-2 hours, until they have reduced to the thickness you like in a sauce.
- If you’d like, you can strain the seeds or blend the sauce to make it even smoother.