“Savoury Tomato Sauce 1″ from a Billet Mom’s Kitchen

February 23, 2017August 28, 2017 0 0

When I was a young girl growing up on the farm I took 4-H courses. This delicious Tomato Sauce was one of the recipes we learned how to make. We always had lots of Tomatoes in our garden. I cannot count the number of times I have made this sauce. The recipe only makes about 2 cups of sauce so I would at least double the recipe and sometimes even triple it.

As a Billet Mom I could whip up a batch of this sauce and serve it over steaming spaghetti for my Billet Son’s Pre-game meal. If I was pushed for time I would make this sauce a day or two in advance. This sauce is far better than the store bought kind.

A Billet Mom’s “Savoury Tomato Sauce” Ingredients

2 1/2 cups fresh stewed or 1 – 20 ounce can tomatoes

1 small onion, chopped

2 stalks celery with leaves, chopped

1 carrot, chopped fine

1 small green pepper, chopped

1 small piece bay leaf

3 Tablespoons butter

3 Tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon sugar

A Billet Mom’s “Savoury Tomato Sauce” Directions

Simmer tomatoes with onion, celery, carrot, green pepper and bay leaf for 15 minutes.
Put in blender and blend until smooth.
Melt butter in saucepan and blend in flour.
Add tomato gradually and cook. Stir constantly until the mixture is thickened and smooth.
Stir in salt, pepper and sugar.

A Billet Mom’s Notes and Tips

I increase the amount of pepper.
I like to add garlic to the recipe. You can add 1 teaspoon of garlic powder or more if you like. If you like fresh garlic add two or three cloves chopped fine. It all depends on how much garlic you like as to how much you add.
You can also omit steps 3 and 4 of the directions. Just simmer tomatoes twice as long or until they are cooked down. Put through blender and use or freeze for later.
Want a little heat? Add some crushed red pepper flakes or chili powder.
Make into a meat sauce by adding cooked, crumbled ground beef.
I have frozen this to have at a later date. I would cook tomatoes, vegetables and bay leaf along with salt, pepper and sugar. I would then put it in blender and blend until smooth. I would freeze it and when ready to use I would thaw out and heat it up. Then I would melt butter and blend in flour and add my heated tomatoes. I would cook until thickened. Because the tomatoes will be a little watery from freezing them I would use an extra Tablespoon of butter and an extra Tablespoon of flour to thicken.
Freeze in freezer bags. Mark them with the date you made the sauce. Put sauce in bag and flatten them out. Freezer bags take up a lot less room in your freezer then containers.