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Fried tomato sauce. Homemade and easy recipe

Fried tomato sauce. Homemade and easy recipe


  • Easy
  • 120 minutes
  • For 4 people
  • 0.6 € / person

How to make a homemade fried tomato sauce.

I can assure you that the tomato sauce that my mother prepares has an incredible flavor.

It can’t be compared to any brand you’ve tried, and most importantly, in addition to being rich, it’s natural.

The recipe for homemade sauce  is the one my mother makes every year, since we have a garden and a large number of tomatoes. Last year I helped him with his last remittance, so here you have all his secrets so that it comes out just as rich.

This tomato sauce is one of my favorites, perfect to accompany a lot of recipes. Some lentils, another day with a little pasta, pizza, fish, chicken … or even alone with a good piece of bread, a 100% versatile sauce.

To be excellent, tomato sauce must have the exact amount of each ingredient. Not be too liquid or too thick, with a proportion of acidity that does not bother but it is noted that it is tomato.

The tomato, if I can, I bring it from Galicia since the raw material has to be of great quality for the sauce to be great. Although, as I said in other recipes, I have located in Madrid 2 very good greengrocers where I find high quality vegetables and fruit.

I buy a box of tomatoes directly, about 5 kilos, and the more ripe the tomato is the better.

Here I leave you one more of the many recipes that exist to make tomato sauce, if you think that yours is rich, be sure to share it.

Preparation of tomato sauce

  1. We must choose well the ingredients that we are going to use and have a good sharp knife. The first thing is to wash the tomatoes and peppers very well.
  2. We are going to take advantage of everything, even the skin of the tomato because it will help us achieve a very important texture for this sauce.
  3. Peel and julienne the onions and the garlic clove into 2 pieces, reserve.
  4. We choose our extra virgin olive oil and add a generous amount to the largest casserole we have.
  5. We heat and when the oil is very hot add the onions and 2 whole cayenne.
  6. We lower the heat in half. We cook the onion for about 15 minutes until it begins to take on a toasted color similar to honey, it is the moment when the onion begins to caramelize and add that sweet touch to the sauce. With the amount of onions that we have used, it is not necessary to add much sugar to the sauce and thus it will be less caloric.
  7. While the onion is cooking, chop the peppers and remove the corner of the tomatoes.
  8. We chop the tomatoes into quarters, if they are very small in 2. We reserve in a large bowl.

Cooking and final presentation of tomato sauce

  1. We add the garlic cloves, peppers and tomatoes to the casserole, we give maximum power to the fire. We remove carefully mixing all the vegetables so that they are gathering all their flavor.
  2. When it begins to release liquid and bubbles we lower to medium heat. We add a bay leaf and let it cook for 30 minutes.
  3. After that time we stop cooking, remove the bay leaf and put everything through a masher. I use a template of tiny holes to break well all the pulp, seeds and skin left in the sauce.
  4. We will obtain a semi-liquid sauce but with a reddish tone that already makes you want to try. Do not cut yourself, take some bread and the crop that we deserve after an hour of cooking. In this way we will also see the point of salt. If we need to add sugar to counteract the acidity of the tomato.
  5. As a last step we put the casserole with the sauce again on the fire, I leave it at 3 of 10 temperature points, almost in the middle.
  6. We will add salt, freshly ground black pepper and sugar. The amount of sugar will be given by the type of tomato, how sweet the onion is and how much it has caramelized at the beginning, with 1 tablespoon is usually enough but it depends on the taste of each one.
  7. We let the sauce reduce liquid little by little, I usually leave it between an hour and an hour and a half.
  8. You can escape to watch TV and relax on your sofa, yes, every 15 minutes removed to avoid a lot of scab, we do not want it to burn.
  9. Let cool and when it is warm we can pack. I use glass jars to later heat the bain-marie so that it does not spoil over time.
  10. It can last up to a whole year, as I said, it depends on how much you like tomato sauce at home.

Conservation of tomato sauce. Preserves

  1. We put the lids of the jars where we are going to prepare our preserves to cook in water: As soon as the first bubbles begin, we remove.
  2. Hot, we cover the cans with their corresponding lid. We place the closed jars in a large pot with water, which overflows about 5 cm to the jars.
  3. We make a first layer, we put a rag. We put a second layer of cans, ensuring that the water is always above the cans.
  4. We cook in a bain-marie for at least 10 minutes. At the end of that time the fire goes out. We let them cool in that container. During this process, a bottle may leak liquid, it is normal nothing happens.
  5. Once cold, we dry and store our boats in a clean, dry place where the light does not give it much light.
  6. First we will place them inverted (with the lid down) to promote sealing. And in about a week we turn them around. These canned fried tomatoes are perfectly sterilized and closed. With which they will last a whole year or even longer.

Perfect preserves for the whole year, cold or hot. With them you can prepare thousands of recipes.

Be sure to enjoy all the recipes we have on the blog to prepare the tastiest sauces and accompany all our dishes. I assure you that you will find a lot of ideas to make your kitchen more delicious.

Your tips and advice for a yummy tomato sauce

As in all recipes, I will complete the recipe depending on your contributions or questions.  Isabel Camden  has sent me an email that I think should be included to resolve any doubts.

“You comment that they put the jars already closed and with water that covers only a little. That we put a rag on them and another layer of jars on top, my question would be this: if they only have to be filled a little above their lid, when we put another layer of jars on them, do we have to put more water for those on top Does the water also reach the edge? So the bottom ones are completely covered with water? If we want those above them to get water.

What I did is put just one batch of jars and nothing on top of them. In order not to have to exceed the water level too much, then I put in another batch and so on until I’m done. Can you clarify it for me please. If I have not understood it correctly, but I am already saying two layers of jars one on top of the other … the ones below completely cover themselves with water. Besides, it has to be a super deep pot, so that two layers enter one on top of the other. ”

To this question :

“The fact of making the two rows of jars is just to save time. If you prefer they do it one at a time, but the important thing is that the water covers the boats. It is recommended that it be at least 4-5 cm above the top of the cans. It is to make it easier to heat the water and not waste it either. Putting a cloth rag at the bottom of each layer of cans is important. So that they settle and do not collide with each other. Otherwise they may explode. ”


  • I have ever tried to reduce with the mixer, gross error. There is an orange puree that has nothing to do with this tomato sauce. It is not bad in taste but what we want is for us to get both for its taste and its appearance.
  • If you don’t like the spicy touch, don’t add cayenne. In this case it is minimal but of course it is your choice.
  • If it is too thick you can always add water. If it is too liquid, have it cook longer. I do not recommend adding flour to thicken at all.
  • This recipe takes time but preparing a lot of it you have for the whole year. I recommend you prepare 2 to 3 liters in one go. And when it is done buy more tomatoes and prepare more. I usually pack it in glass bottles in a vacuum although if you have room in the freezer it can freeze.

Curiosities about tomato sauce

  • Tomato sauce has a very beneficial substance: lycopene, a pigment that gives it its characteristic red color. Lycopene helps prevent cancer. It reduces cholesterol levels and reduces the incidence of certain eye ailments.
  • Tomato is one of the foods with the highest proportion of this pigment and is released especially when cooked.
  • Health professionals recommend homemade tomato sauce as part of our Mediterranean diet. So I can only recommend that you prepare this recipe at home, as always, it will be delicious

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