Tomato sauce is a delicious and versatile condiment that can be enjoyed with pasta, pizza, and many other dishes. However, store-bought tomato sauce can be expensive and contain unhealthy ingredients. Making your own tomato sauce is a great way to save money and control the ingredients.
One way to make your tomato sauce last longer is to boil it down. This will concentrate the flavours and make the sauce thicker. You can then store the boiled-down sauce in vacuum pack bags in the refrigerator or freezer for up to 3 months.
To boil down tomato sauce, simply simmer it over low heat until it has reduced by about half. Be sure to stir it frequently to prevent it from sticking to the bottom of the pot.
Once the sauce has reduced, let it cool completely before storing it. You can then use it as you would any other tomato sauce.
Delectable Homemade Tomato Sauce Recipe
Here’s What You’ll Need:
- 2-3 kg ripe tomatoes
- 3 cloves garlic
- 1 bunch of mixed herbs (e.g. oregano, basil, thyme)
- 2 tsp salt
- 1 tablespoon of sugar
- some pepper
- a splash of red or white wine
- some olive oil
To make the sauce, simply follow these steps:
- Wash the tomatoes, remove the stalks, and cut them into small cubes. Finely chop the garlic and herbs.
- Heat the olive oil in a saucepan over medium heat. Add the garlic and cook for 1 minute, or until fragrant.
- Add the tomatoes, wine, herbs, salt, pepper, and sugar. Bring to a boil, then reduce heat to low and simmer for at least 30 minutes, or up to 2 hours, stirring occasionally.
- If desired, puree the sauce using an immersion blender or food processor.
- Let the sauce cool completely before storing in an airtight container in the refrigerator or freezer.
Effective Airtight Sealing for Long-lasting Tomato Sauce Preservation
To avoid unpleasant surprises upon opening your sauce, it’s vital to ensure an airtight seal on the jars. This prevents air from entering and spoiling the contents. A dependable method for preserving sauce in jars involves using a vacuum sealer in combination with a compatible bell jar.
Step 1: Begin by ensuring the jars are impeccably clean and sterilized. A recommended approach is to rinse them meticulously with boiling water prior to filling. The Lava bell jar is compatible with a variety of twist-off jars with 8 to 9 cm screw caps, as well as two-part aluminum lid preserving jars with a maximum lid diameter of 8.5 cm.
Step 2: Gently pour the sauce into the mason jars, taking care not to soil the rim. To facilitate the formation of a vacuum later, leave a bit of space at the top—avoid filling the jars completely to the brim.
Step 3: Allow the sauce to cool within the jars until it reaches a hand-warm temperature. Subsequently, position the lid onto the jar and twist it until you encounter resistance. When employing jars with two-part aluminum lids, initially secure the lid without the ring.
Step 4: Next, place the vacuum bell over the lid, switch the vacuum sealer to “Container,” and an automatic vacuum will be generated within the jar. Once the vacuum forms, you may notice a slight cracking sound from the lid. At this point, remove the bell. If you’re using a two-part aluminum lid, reopen the ring, thereby successfully achieving an airtight seal.
By employing this method, your tomato sauce can remain preserved in an airtight container for up to a year.
In instances where your chosen jar’s lid size doesn’t allow for vacuum sealing using the vacuum bell, don’t fret—Lava offers a range of vacuum containers in various sizes for this purpose. Just fill the jar with sauce, secure the lid, and place it within the vacuum container. Connect the vacuum packer to the container using the provided suction device. Set the toggle switch to “Container” and effortlessly create a vacuum within the container.