HOW TO CUT ACIDITY IN TOMATO SAUCE RECIPES

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EASY PEASY HOMEMADE TOMATO SAUCE (NO PEELING REQUIRED ...



Easy Peasy Homemade Tomato Sauce (No Peeling Required ... image

Fresh homemade tomato sauce without the need for blanching, peeling, seeding, straining or other traditional (and time-consuming) methods of processing.

Provided by Linda Ly

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 2

15 pounds tomatoes, stems removed
8 tablespoons bottled lemon juice (optional, if canning)

Steps:

  • Working in batches, quarter or coarsely chop the tomatoes and add them to the bowl of a food processor. Pulse a few times to your desired level of chunkiness.
  • Transfer the tomato puree to a large stockpot, then repeat Step 1 until all tomatoes are processed.
  • Place the stockpot over medium-high heat and bring the puree to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 30 to 90 minutes until the tomato sauce is thickened to your liking.
  • When the sauce is finished, let cool to room temperature, then transfer to jars and refrigerate for up to 1 week.
  • Prepare a boiling water bath and 4 to 6 quart-sized canning jars.
  • Follow the directions above through Step 3. Remove the stockpot from heat.
  • Transfer the hot tomato sauce to warmed jars, leaving about 1 inch of headspace.
  • Stir in 2 tablespoons of bottled lemon juice per jar.
  • Wipe the rims with a towel, then seal with lids and bands.
  • Process the jars in a boiling water bath for 40 minutes, adjusting time for altitude as needed.

Nutrition Facts : Calories 156 calories, CarbohydrateContent 34 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 2 grams fat, FiberContent 10 grams fiber, ProteinContent 8 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 1/2 cup, SodiumContent 46 grams sodium, SugarContent 23 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 1 grams unsaturated fat

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From wikihow.com
See details


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Aug 06, 2021 · Basil leaves are easily bruised so chop by stacking a bunch of leaves then roll them into a log and cut into thin strips. Sugar – It’s just 1 Tbsp, but necessary to combat the tomato acidity. Black pepper – start with 1/2 tsp and add more to taste; Whipping cream – adds a creaminess to the soup and offsets acidity.
From natashaskitchen.com
See details


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Jan 13, 2014 · The only issue I had was when I added the oil it remained separated. However for my parmesan chicken recipe it called for ‘Rao’s Tomato sauce’ simmered in 1/4c olive oil for 20 mins – so I decided to simmer the marinara sauced as is. This thickened the sauce …
From ibreatheimhungry.com
See details


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