Tomato Glut Sauce
Transform your summer tomato harvest into the ultimate homemade Tomato Glut Sauce, a rich and versatile recipe perfect for pasta, pizza, or soups. This vibrant sauce showcases 2 kg of ripe, juicy tomatoes, perfectly enhanced with aromatic garlic, onions, and a medley of classic Italian herbs like oregano and basil. A splash of balsamic vinegar adds depth, while sautéed carrots and celery contribute a subtle sweetness. Simmered to perfection, this sauce can be enjoyed chunky for a rustic feel or blended silky smooth for a refined finish. Easy to make and freezer-friendly, this is the go-to solution for preserving a bountiful tomato crop while elevating your culinary creations.
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Recipe Information
Ingredients
- 2000 grams ripe tomatoes
- 3 tablespoons olive oil
- 2 large onions
- 4 units garlic cloves
- 1 medium carrot
- 1 medium celery stalk
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 unit bay leaf
- 125 ml water or vegetable stock
Instructions
Wash the tomatoes thoroughly. Cut a small cross at the bottom of each tomato, then blanch them in boiling water for 30 seconds before transferring to ice water. Peel the skins off and roughly chop the tomatoes.
Peel and finely chop the onions and garlic. Finely dice the carrot and celery.
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onions, garlic, carrot, and celery. Sauté for 8-10 minutes or until the vegetables are soft and fragrant.
Add the chopped tomatoes to the pot along with the balsamic vinegar, sugar, oregano, basil, salt, and black pepper. Stir to combine.
Add the bay leaf and pour in the water or vegetable stock. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Let the sauce simmer uncovered for 45–60 minutes, stirring occasionally. During this time, the sauce will thicken, and the flavors will deepen. If the sauce becomes too thick, add a splash of water or stock as needed.
Once cooked, remove the bay leaf. Use an immersion blender to puree the sauce if you prefer a smooth texture, or leave it chunky for a more rustic feel.
Taste the sauce and adjust the seasoning if needed.
Allow the sauce to cool completely before transferring it to sterilized jars or containers. Store in the refrigerator for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2997 mg | 130% | |
| Total Carbohydrate | 131.4 g | 48% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 85.1 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 5862 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
