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Fresh tomato sauce https://www.metro.ca/userfiles/image/recipes/sauce-tomates-fraiches-5002.jpg PT25M PT2H00M PT2H25M
Skin the tomatoes: make an incision in the shape of a cross at one end of the tomato and dip in boiling water about 1 minute or until the skin comes off easily. Rinse under cold water.Cut the blanched tomatoes in two and remove the seeds (seeds will give an acid taste to the tomato sauce).Cook in a covered saucepan in the oven at 325°F (160°C), for approximately 2 hours. Once cooked, remove the carrot, the celery, the onion, the garlic and the pancetta.
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5 lb (2 1/2 kg) ripe italian tomatoes 1 small carrot, peeled 1 celery branch 1 small onion 4 garlic cloves, mashed 2 Tbsp. (30 mL) Robusto olive oil 6 basil leaves 1/2 tsp. (2 mL) sugar 1/2 tsp. (2 mL) sea salt pepper from the mill to taste 3 oz (100 g) pancetta (optional)
Fresh tomato sauce

Fresh tomato sauce

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12
jars
0:25
Preparation
2:00
COOKING
2:25
TOTAL TIME

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Ingredients

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  • 5 lb
    (2 1/2 kg)
    ripe italian tomatoes
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    Flyer Deals  (3)
    ORGANIC GRAPE TOMATOES

    ORGANIC GRAPE TOMATOES

    $3.49 ea.

    284 g, PRODUCT OF MEXICO


    BROCCOLI

    BROCCOLI

    3 for $5.00

    PRODUCT OF U.S.A. ENDIVE OR ESCAROLE PRODUCT OF U.S.A. GRAPE TOMATOES 283 g, PRODUCT OF U.S.A. OR MEXICO


    CHERTO CHERRY TOMAT0ES

    CHERTO CHERRY TOMAT0ES

    $3.99 ea.

    255 g PRODUCT OF ONTARIO PROVA TOMATOES 454 g PRODUCT OF ONTARIO


  • 1
    small carrot, peeled
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    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 1
    celery branch
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    Flyer Deal  (1)
    ORGANIC CELERY

    ORGANIC CELERY

    $2.99 ea.

    PRODUCT OF U.S.A., No. 1 GRADE


  • 1
    small onion
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    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 4
    garlic cloves, mashed
  • 2 Tbsp.
    (30 mL)
    Robusto olive oil
  • 6
    basil leaves
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    Flyer Deal  (1)
    CLUB HOUSE SPICE BAG

    CLUB HOUSE SPICE BAG

    Buy 3 or more $2.49 ea.

    SELECTED SIZES SELECTED VARIETIES Buy 2/ 2.99 ea. Buy 1/ 3.29 ea.


  • 1/2 tsp.
    (2 mL)
    sugar
  • 1/2 tsp.
    (2 mL)
    sea salt

  • pepper from the mill to taste
  • 3 oz
    (100 g)
    pancetta (optional)
Imprimer ma sélection

Preparation

Skin the tomatoes: make an incision in the shape of a cross at one end of the tomato and dip in boiling water about 1 minute or until the skin comes off easily. Rinse under cold water.

Cut the blanched tomatoes in two and remove the seeds (seeds will give an acid taste to the tomato sauce).

Cook in a covered saucepan in the oven at 325°F (160°C), for approximately 2 hours. Once cooked, remove the carrot, the celery, the onion, the garlic and the pancetta.

Source : Chef Robert Villeneuve

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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