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Thursday, October 18, 2012

Mom's Oven --- Seasoned Tomato Sauce (Homemade Sauce)

These tomato plants grew up from the seeds of overripe tomatoes that I failed to harvest.  It's really a miracle - a God's blessings.   They produced abundantly good tomatoes that I thought of making another tomato recipe.  I couldn't stop thinking of what I could do to preserve and not let them get rotten. 


They are a good sources of *Vitamins A, B6, C, E, K, potassium, folate, magnesium, phosphorous, copper, manganese, lycopene, and dietary fiber. They are also very low in saturated fact, cholesterol, and sodium.  They can reduce the risk of heart disease  and cancer, maintain healthy skin and hair, improve bone health, and reduce inflammation.

*Nutrition Reference:

Please see about planting other vegetables and trees - The Garden (2012) and The Garden (2012).

What a good, nutritious meal to have on the table if you have a produce freshly harvested in your garden!  These fresh garden tomatoes are seasoned with spices and herbs to perk up your appetite.  It's an all-in-one recipe that can be conveniently used as a spaghetti sauce, dip for your favorite chips,   pizza sauce, taco sauce, or to sauté your mixed vegetables and even sardines in can.  You can also make an egg omelet with this seasoned tomato sauce.  You don’t need anymore to chop onions, mince garlic, and cut tomatoes every time you like to sauté something. You can freeze and thaw it and they are ready to use whatever your choice is and whenever you like to eat your favorite meal.  So grab a plate and try it.    

5 lbs    ripe tomatoes
1/8 c   100% extra virgin olive oil
3 pc     cloves garlic
1 pc     big onion
1 pc     small bay leaves
1 tsp    oregano
1 tsp    basil leaves
1 tsp    black pepper
1 tsp    5th Season Italian seasoning
1 tbsp  sugar
1 tbsp  salt

Preparation Time: approximately 2 hours

Cooking Time:  1 hour


1. Choose the good, ripe tomatoes. The preparation time doesn’t include the de-seeding of tomatoes. Before cutting the tomatoes, soak them in a big bowl with water and pour 1 cupful of fruit and vegetables wash for every ½ gallon of water. Make enough solution to completely cover the tomatoes and soak for 2 – 3 minutes.  Rub or swish, as needed. Rinse under running water and drain.  Before processing the tomatoes, remove the seeds and blossom ends before cooking. When you process the tomatoes in a food processor without removing the seeds first and then strain them later, more nutrients will not be included and wasted. High concentration of nutrients are found in tomato peel. On the other hand, if you process the tomatoes after cooking and strain puree,  the spices and herbs will  not be included and wasted also.  That’s why,  I prefer to remove the seeds  before cooking and processing, though it takes time.  The processed tomatoes still contain its peel except the seeds and by doing this method, nutrients are not wasted and will also lessen the cooking time to thicken the sauce.

2. Cut the garlic and onion into halves and then wash them to lessen the aroma causing eye irritation. Processed the garlic and then the onion in a 10-cup food processor to avoid further irritating your eyes.  Set them aside. Next, processed the tomatoes until smooth.      

3. Pour the olive oil in a preheated cooking pan.  Saute the garlic until lightly brown and then the onion until soft. 

4. Add the processed tomatoes, oregano, bay leaves, basil leaves, black pepper, salt, Italian seasoning, and sugar.  Simmer and stirring occasionally to prevent sticking.  Cook for 1 hour uncovered until it thickens.

5. Let it cool at room temperature for few hours. Remove the bay leaves. Prepare the plastic freezer bag, label it and write the date.  Measure out 1 cup and put it in a plastic freezer bag.  Let the air out before sealing it and store them in the freezer.  There is another way of storing them with the use of food saver bag.  Pre-freeze them first in sandwich bags after measuring out 1 cup each.  When they become solidly frozen, store them in food saver bags with the use of Food Saver Machine.  They will last longer because it removes most of the air thereby reducing oxidation which affects its overall quality and inhibits the growth of microorganisms.    
Yield:  5 cups

Note:  There is another way of storing this seasoned tomato sauce – CANNING—like the ones shown below.  

Please see my other canning recipes:
     Bitter Melon Pickles                   
Garden Blend Salsa                    
    How to MakeFig Jam         

Canned Seasoned Tomato Sauce

"Cooking doesn’t only involve knowing what and how to cook and prepare  all the ingredients, but also how much you love to cook for somebody."  

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