People in Croatia generally make a lot of fruit and vegetable preserves. Here, preserving fruit and veggies and use them during the entire year is some pretty important stuff, I tell you. For me personally, preserving tomatoes represents preserving summer. The’re one of my favorite ingredients. I buy a lot of artificial vegetable and fruit throughout the year, when the’re not in season, and am well aware of it, but one thing I never buy when not in season: tomatoes. I have a knack for them and want to remember and enjoy them exclusively seasonally (and those seasonal, real ones preserved like this).
When it comes to tomatoes, of course you can preserve them in the form of marmalade and jam, or dry them and put into jars filled with olive oil, but where I come from, they’re most likely to end up in a sauce. You can freeze the sauce (in this case even add some spices and garlic to it), or keep it simple and pour into sterilized jars, which are kept in dry and dark places aka pantries (once opened, make sure to keep them in your fridge).
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Preserved tomatoes: tomato sauce
- Total Time: 90 minutes
- Yield: Makes about 8 cups 1x
- Diet: Vegetarian, Gluten-Free
Description
Capture summers taste in a jar! This simple tomato sauce is perfect for winter.
Ingredients
- 1 lbs (907 g) fresh tomatoes
- 3 or 4 bay leaves
- 2 tbsp salt
- 2 tbsp sugar
- lemon juice
Instructions
- Wash tomatoes and peel their skin off by cooking them for 5 minutes in boiling water, then cooling them.
- Cut the tomatoes into pieces, put them in a large pot and mash.
- Add sugar, salt, and bay leaves and cook, stirring occasionally, for about 1 hour.
- Remove the bay leaves.
- Prepare your jars by cooking them and their lids in boiling water for 10 minutes.
- Remove the jars and lids from the boiling water.
- Pour hot tomato sauce into the jars.
- Cover the jars with lids and place them back into a large pot of boiling water.
- Cook for 20-30 minutes.
- Remove from the pot and let cool.
- Store in the pantry; refrigerate after opening.
Notes
- Use ripe, flavorful tomatoes for the best taste. Less ripe tomatoes will result in a less vibrant sauce.
- For a smoother sauce, blend the cooked tomatoes with an immersion blender before adding the sugar and salt.
- Adjust the sugar and salt to your preference. Start with less and add more to taste, as tomato sweetness varies.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Preserving
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 40
- Sugar: 5
- Sodium: 200
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 8
- Fiber: 2
- Protein: 1
Frequently Asked Questions
What type of tomatoes work best for a basic tomato sauce?
Canned San Marzano tomatoes are a reliable choice for consistent flavor year round. If fresh tomatoes are in season, use ripe Roma or plum tomatoes, which have fewer seeds and less water content. 
How long should I simmer the sauce?
A minimum of 20 to 30 minutes allows the flavors to meld and the sauce to thicken. For a deeper, more concentrated flavor, you can simmer it low and slow for up to an hour.
Can I freeze leftover tomato sauce?
Yes, this sauce freezes well for up to three months. Let it cool completely, then store it in airtight containers or freezer bags, leaving a little room for expansion.
