Homemade/DIY Natural Tomato Sauce:
servings – 600 ml sauce
Ingredients
- 1 kg fresh and ripe tomatoes
- ½ lemon (squeeze the juice)
- 1 tbsp corn starch (mix with 1/4 cup water)
Seasonings
- 1 tsp salt
- 3 tbsp sugar
Method
- Boil 2 liters of water in a large stock pot over high heat.
- Place ice cubes and ice water in a big mixing bowl (to cool down the blanched tomatoes later).
- Slice a shallow “X” into the bottom of each tomato.
- Put the tomatoes in the boiling water and blanch until their skins start to wrinkle and split; then transfer them into the ice water to cool off.
- Strip the skins from the tomatoes, remove the cores and cut into chunks.
- Put the tomato chunks into a blender and pulse until smooth; strain the puree to remove the seeds by using a spoon to press the puree through a stainless steel sieve.
- Bring the tomato puree to a simmer over low heat, stirring occasionally and simmer for another 45 minutes.
- Add lemon juice, sugar and salt; stir well.
- Add corn starch paste to thicken the sauce; stir well.
- Turn off the heat and let the tomato sauce cool off.
- Serve or transfer it to a jar and keep under refrigeration for later use.
- Enjoy!
Hello Susan, You have beautifully explained the the complete process for making Tomato Soup. We will make this Sunday and write a review. My wishes to all of you.
Regards,
Krishnamoorthy
Dear sir, thank you for your appreciation, all credit goes to Mr. Siow. Hope you and your family will like the natural sauce and I guess it’s appropriate too to take it as a soup. Thank you! 🙂
Instead of corn starch, one medium size potato can be added, gives some different taste .
That’s a great cooking tip, thanks for sharing.