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Chunky tomato sauce
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5 from 1 vote

Chunky tomato sauce

Prep Time30 minutes
Cook Time1 hour
Draining time30 minutes
Total Time2 hours
Course: Sauce
Cuisine: Greek
Servings: 3 mason jars
Author: Mia Kouppa

Equipment

  • 3 500 ml large mason jars, with lids and bands
  • Colander

Ingredients

  • 15 medium to large very ripe tomatoes (totalling 13 cups when chopped)
  • 1 cup vegetable oil
  • 1 tbsp salt
  • 6 fresh basil leaves
  • 1 tbsp olive oil

For the assembly:

  • 6 fresh basil leaves
  • 1/2 cup olive oil (to be split between the 3 mason jars)
US Customary - Metric

Instructions

  • Wash the tomatoes in hot water and then allow them to sit in a bowl filled with hot water for about 5 minutes. Remove the core, and score one end of the tomato with a sharp knife. Peel the skin off of the tomatoes.
    15 medium to large very ripe tomatoes (totalling 13 cups when chopped)
  • Cut the peeled tomatoes in half. Carefully squeeze out as many seeds as you can. Don't worry if some seeds remain, it is not the end of the world. Then, using your hands, carefully squeeze out as much water as possible. Chop up your seeded and drained tomatoes into chunks. Place the chopped tomatoes into a large colander set over a large bowl or directly in the sink. Allow them to drain for at least 30 minutes.
  • After your tomatoes have drained, add the vegetable oil and your tomatoes to a large pot. Add the salt and 6 fresh basil leaves. Stir well.
    1 cup vegetable oil, 1 tbsp salt, 6 fresh basil leaves
  • Bring to a boil and then reduce to medium -high and cook, uncovered, for about one hour. Stir regularly. You will see that most of the water has evaporated and what you are left with is a thick, chunky sauce (seen in the pictures above). One way to know that your sauce is ready is that when the water has evaporated, you will see oil on the surface of the sauce, particularly near the edges of your pot.
  • At this point, add one tablespoon olive oil to the sauce.
    1 tbsp olive oil
  • You are now ready to fill your sterilized mason jars. Before filling the jars with the tomatoes, add 2 fresh basil leaves to each jar. Pour in enough sauce so that there is still about 1 inch of space between where the sauce end and where the screw top starts. Top the sauce (to the beginning of the screw top), with olive oil. Seal your jar.
    6 fresh basil leaves, 1/2 cup olive oil (to be split between the 3 mason jars)
  • Allow your jars of sauce to cool completely and then store in the refrigerator.
  • If you will not be using the sauce immediately, then you can preserve the jars by submerging them in a water bath and boiling them for 30 minutes. Remove from water bath and allow to cool completely. Store in a cool dry place until opened, at which point you will keep sauce in fridge.
  • When you open a jar, and will returning the remaining sauce to the fridge it is important to pour in more olive oil to completely cover the surface of the sauce. This helps prevent spoilage.
  • This sauce is used as a basis for other dishes, including roasted vegetables, and pasta
  • The oil might congeal in fridge, this is fine!
  • Enjoy!