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Tomato sauce recipe by Vanessa

Check out Vanessa's tomato or tomato sauce recipe

Make homemade tomato coulis.  

Here's the base for 10 kilos of tomatoes: - 15 cloves of garlic
- ½ liter of olive oil
- 50/100 grams of sugar to soften the acidity
- salt, pepper, onion, thyme, bay leaf, celery salt ...   

Vanessa's tomato. Vanessa is a very active mom with a busy life.
While waiting for the day when she will be able to cultivate her own kitchen garden, she is already very happy to be able to realize her own tomato coulis "at home" with good tomatoes, those of the garden of her "papi".
At home on a beautiful sunny day, Vanessa shares her recipe for "tomato" or tomato sauce. Vanessa, likes it well flavored.  

1 - Preparation of tomatoes Vanessa has taken the lead, the tomatoes are already washed. She cut them in quarters because she chose to "pass" them raw to the seed, without bleaching beforehand. Vanessa has chosen a fleshy variety, because according to the varieties the water content is 90 to 95% and choose a fleshy variety, it will be less water to evaporate.
On the other hand, the tomatoes have been picked at full maturity and this is the guarantee of a sauce full of flavors.  

2 - The thornbill, the magic tool! Vanessa has a thornbone manual crank. As it goes, it deposits the tomato quarters in the hopper which are immediately caught by the screw of the tomato press.
The crushed pulp comes out of the holes of the cone and the waste (skin and seeds) is evacuated at its end.  

3 - Cooking It then pours the coulis into a basin large enough to evaporate well.
Several hours on low heat are necessary for the grout to reduce and the flavors to be revealed.
The sauce reduces much faster in a pan than in a pan with high edges ...
Choose a stainless steel container even if it is less conducive heat because this material is insensitive to tomato acids. Aluminum is certainly better conductor, but it is more sensitive to acidity. But above all, no copper!  

4 - Seasoning Peeled onions and garlic, then cut into pieces, are incorporated into the coulis at least an hour before the end of cooking.
Then added olive oil, herbs de Provence, bay leaves, coarse sea salt, pepper and sugar. Sugar helps soften the acidity of the tomato.
Vanessa tastes during cooking and corrects her seasoning if necessary.  

5 - Filling the jars Once the grout is reduced, it fills the jars hot while leaving 1 to 2 cm of vacuum.
With a funnel called "jam" and a ladle is easier, it avoids dripping and soiling. Juice bottles are also very practical. The wide opening also allows quick filling at the funnel and the twist-off caps close easily.
In the ½ liter version, the bottles take up little space and are easy to store.  

6 - Sterilization Place the closed jars in the sterilizer , cover them completely with cold water . Leave 45 minutes at 100 ° C.
If you do not have a sterilizer yet, allow one hour after boiling.
Tomatoes are acidic and keep very well: 1 year in a cool place away from light.
Do not forget the label with the date.
For express cleaning use soluble labels.   

Tips and advice from Tom Press

Bleach or not whiten? - when crank, the crank is hardly harder to turn but you have to cut the tomatoes before: it's the best solution for small quantities
- blanched or scalded: the tomato is soft and has gone through the seedling.
The skin comes off more easily. Use your pasteurizer to boil the water and a "tomato racket" to get them. Time to spend the tomatoes in the hopper of your seed, those who are immersed in the pasteurizer are scalded: it's fast!  

Reduce or decant? The pressed pulp that you are going to recover is often too rich in water.
2 solutions are available to you.
- Let it settle in a bowl. The pulp will fall to the bottom and it is enough to remove the water of vegetation by pouring gently.
- Reduce by gently heating your grout in a basin with wide opening to promote evaporation.
Using both solutions for the same preparation is also possible.  

Other uses of the thornbone Whenever it is necessary to separate the pulp from the seeds, the flesh of the skin, the seedling effectively finds its utility.
For the fish soup too it is very convenient. It evacuates the ridges and cartilages and presses the flesh.
the seed drill equipped with a cone with smaller holes (the pips to be filtered are also smaller) allows to quickly obtain grouts without skin or seeds.
The chestnut can also be passed to the seedling, a name very poorly attributed in this case. Once the chestnut is boiled and the first skin removed manually, the second skin is not resistant to the thorn!  

The Vanessa Tomato recipe comes from your Tom Press magazine # 14 .   

All about jar sterilizers.
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