When I was new to gardening (and new to canning what came out of my garden), homemade tomato sauce was one of those projects that always felt a little intimidating.
Every recipe I came across called for boiling a pot of water, blanching the tomatoes, plunging them into an ice bath, then making X-shaped slits in the bottom to release the skins. Some recipes went a step further, telling me to run the peeled tomatoes through a food mill to remove the seeds.
Frankly, it doesn’t sound all that bad… until the first time you’re faced with a sink full of tomatoes (especially smaller tomatoes) that need to be peeled, one by one.
All that work, all that mess… I actually started to dread the peak-of-summer harvests when I had more tomatoes than I could use right away!
But then one summer, I thought… Why go through all the trouble of peeling and seeding tomatoes?
I actually like the flavor and texture of the skins and seeds, and when I cooked them down, the skins seemed to disappear into the sauce anyway.
Fun fact: Tomato skins contain essential amino acids and actually have higher levels of lycopene (a powerful antioxidant) compared to the pulp and seeds.
That tiny revelation became my go-to method for making a quick tomato sauce from scratch that requires not much more than a food processor (or a blender or immersion blender).
And if you decide to do a double/triple/quadruple batch, you can rest easy knowing you won’t be adding hours (or even days!) to your tomato processing.
Reasons to Peel Roma Tomatoes: Texture: Tomato skins can add a slightly chewy or tough texture to the sauce. Peeling them can result in a smoother, silkier sauce. Consistency: Removing the skins can help achieve a more uniform and consistent texture in your pasta sauce.
Tomato Sauce Recipe Sources
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How long should you cook the tomato sauce?
In general, aim for 30 to 90 minutes of simmering on the stove. Any longer than that, and you’re on your way to tomato paste.
At 30 minutes, the sauce will be thinner (reduced by about one-third) but have a lighter, fresher flavor.
At 90 minutes, the sauce will be thicker (reduced by half in volume) but have a deeper cooked flavor.
I use a deep, wide-diameter pot (this Dutch oven is great for the task, but I also use this saute pan for smaller batches) to allow the liquid to evaporate quicker. If you use a pot that’s taller than it is wide, you may need a longer cooking time.
How to Blanch and Peel Roma Tomatoes
FAQ
Do Roma tomatoes need to be peeled?
Do Italians peel tomatoes for sauce?
Do you have to core Roma tomatoes for sauce?
Do you have to Peel Tomatoes for tomato sauce?
Instead, do it the Italian way and take the pasta out of the water when it’s al dente, with a pasta fork, and add it directly into the pan with the fresh tomato sauce. Stir to mix thoroughly. Then serve to your family or guests. Do You Have to Peel Tomatoes for this Fresh Tomato Sauce Recipe? No, absolutely do not have to peel them.
Is tomato sauce healthy?
Ready-made tomato sauces are not very healthy, as they have many food additives and can often contain crushed insects in the middle. Preferably homemade sauces.
Do you need Roma tomatoes to make homemade sauce?
Unlike many homemade sauce recipes, this one doesn’t require Roma tomatoes. You can use your favorite type of tomato. I find that the non-paste tomatoes often have a better flavor. The best tomatoes to use are ones that are dark red with no bruises or dark spots. KEEP IN TOUCH!
Can You peel Tomatoes?
If you are determined not to peel the tomatoes and find that the skin adds value and flavor to your sauce, then there are several ways you could overcome the irritation of the curled, stringy skin. You can use a food processor or blender to reduce the tomato skin residue in your sauce. Generally, the longer you blend alters how smooth it is.