Tomato Sauce
Ingredients
Directions
Prepare the tomatoes
Cut each tomato into 2 or 3 slices, leaving the skin on.
Layer the tomatoes in a kettle, salting each layer well.
Cook and strain
Simmer slowly for 3 hours.
Strain the mixture through a colander.
Return the strained liquid to the kettle and simmer for 1 hour longer.
Bottle and seal
When scalding hot, pour into bottles and seal hermetically.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Ripe tomatoes
- Provide the main body, acidity and sweetness that the sauce is built from.
- Coarse sea salt
- Draws moisture out of the tomatoes and seasons the sauce as it cooks down.
The step that matters
Simmer slowly for 3 hours. A slow, gentle simmer lets the tomatoes break down and thicken gradually while the flavour concentrates. Boiling hard can scorch the bottom of the kettle and give a burnt taste.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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