Imagine transforming ordinary tomatoes into a vibrant, restaurant-worthy sauce that will make your taste buds dance with delight! Our homemade crushed tomatoes recipe is not just a simple cooking technique, but a gateway to elevating every Italian dish in your repertoire. Whether you're a home cook looking to impress or a culinary enthusiast seeking authentic flavors, this recipe will revolutionize your kitchen and transport you straight to the sun-drenched tomato fields of Italy.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Italian
Serves: 6 cups
Ingredients
- 10 lbs ripe tomatoes
- 1/4 cup olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried basil
- 1 tsp dried oregano
Instructions
- Wash the tomatoes thoroughly under cool running water to remove any dirt or debris.
- Prepare a large pot of boiling water and a separate large bowl filled with ice water for blanching the tomatoes.
- Cut a small X-shaped incision at the bottom of each tomato to help with skin removal.
- Carefully drop tomatoes into boiling water for 30-45 seconds until you see the skin beginning to peel back.
- Immediately transfer tomatoes to the ice water bath to stop the cooking process and cool them down.
- Once cooled, peel the skin off the tomatoes using your hands or a small paring knife.
- Cut the peeled tomatoes in half and remove the seeds and core using a spoon or your fingers.
- Roughly chop the tomatoes into chunks or crush them by hand in a large bowl.
- Heat olive oil in a large heavy-bottomed pot over medium heat.
- Add the crushed tomatoes to the pot and stir in salt, black pepper, dried basil, and dried oregano.
- Simmer the tomatoes uncovered for 10-15 minutes, stirring occasionally to prevent sticking.
- Taste and adjust seasonings as needed.
- Allow the crushed tomatoes to cool completely before transferring to storage containers.
- Store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
Tips
- Choose ripe, high-quality tomatoes for the best flavor and texture. Roma or San Marzano tomatoes work exceptionally well.
- The blanching process is crucial - watch the tomatoes carefully during the 30-45 second boil to ensure perfect skin removal without overcooking.
- Use a large, heavy-bottomed pot to prevent burning and ensure even heat distribution.
- For extra depth of flavor, consider adding a clove of minced garlic or a pinch of red pepper flakes during the simmering process.
- If freezing, leave about an inch of space at the top of your container to allow for expansion.
- For a smoother consistency, you can use an immersion blender to further break down the tomatoes after cooking.
- Always taste and adjust seasonings - the salt and herbs can be modified to suit your personal preference.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 10g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
