Tomato Salsa
YumTomato Salsa: Frugal and best spaghetti sauce ever !
For the best results, use high quality fresh tomatoes. But, if you have decided to make salsa on your own, and are now reading this, I am sure you already know that.
This year, when salsa was done, I have packed several plastic bags containing 2 cups each and stored in freezer but I have also canned several glass jars for the pantry to see the results. I am testing the dish to see how long the jars can stand in the pantry without spoiling.
Now, few years later, after several attempts and variations of canning and preserving, I recommend to pack the bags for your freezer.
The photo below was taken three years ago ( 2015. ) when I just started my food blog :
These with black background are new, done few days ago while cooking my first batch for 2018.
To see the tomatoes I have used, please look at Galette Tricolori . Peeling tomatoes is step I never skip because tomato skin separates from the flesh when cooked with and my family does not like its look and taste. Out of 6 lb of tomatoes I got 14 cups of puree.
Also, I suggest the basic recipe you will see bellow but during the process, I add basil, parsley leaves, some bell pepper and vodka but it is really up to you to define the final outcome. And, yes, peperoncini are the ingredient I never skip during the process 🙂
The best way to serve is so simple: just boil some spaghetti, add salsa and grated cheese and here you go : beautiful simple dish ready in several minutes. who on Earth could resist ?
Tomato Salsa
Ingredients
- 6 lb tomatoes
- 3 cup sunflower oil
- 3 medium sized onions, finely chopped
- 1 Tbsp sugar
- 2 Tbsp salt
Instructions
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In a large pot, boil 8 – 10 cups of water.
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Add tomatoes and cook for 5 minutes.
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Take tomatoes out, leave to cool a bit and take the skin off.
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Cut tomatoes to quarters and puree them in food processor.
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In a large pot, fry oil and onions for 10 minutes.
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Add puree, sugar and salt and let it slowly boil until it gets desired consistency. It takes 30 to 120 minutes.
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If you freeze salsa, let it cool and pack to plastic bags for freezing.
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If you can it to glass jars, heat them in the oven and put hot salsa in.
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