Does anyone know a good recipe for making my own tomato sauce without salt?

I have a powerful blender to mix it all up in. I want it for a barbecue.Does anyone know a good recipe for making my own tomato sauce without salt?
Do you want a BBque sauce or an Italian sauce? I'm an Italian Texan and can give you many ideas. Just email me with specifics on what your serving it with and what flavors you want to stand out.





I got a million of them, so narrow it down for me.Does anyone know a good recipe for making my own tomato sauce without salt?
5 tomatoes


1 large onion, quartered


2-4 garlic cloves


1 aromatic pepper (like jalapino)


small piece of fresh ginger (chopped)


1 tablespoon tomato paste.





boil together tomatoes, onion, garlic and ginger. when soft but not mushy, blend them all together.





In a large frying pan or saucepan, heat a spoonful of oil. Fry the tomato paste to caramelize for a couple of minutes, the pour on blended vegetables. sizzle for 5 minutes, stirring. Season with mrs. dash. Good for pizza/pasta sauce
Hello Sir,





Tomato is awesome to make homemade. Here's my recipe and some tips to follow that are VERY important to follow and hopefully you won't be disappointed. NO SUGAR; NO SALT!!





This'll make you about 15 cups of sauce to freeze what you don't use.





Prep:


1 cup of diced onion


5 garlic cloves


4 cans (28 ounces) of whole tomatoes


1 can (about 5.5 ounces) of tomato paste


1/4 cup of extra-virgin olive oil





dice the onions, mince the garlic, deseed the tomatoes (tip later), measure out the tomato paste and the olive oil. Set all aside.





THE SAUCE:


To start the sauce, heat a heavy-bottomed pot over medium-low heat. Then add the oil, followed by the onions. Next, let the onions gently cook until they soften and just begin to turn a slight golden color.





Once they鈥檙e ready, add the garlic and cook for about 1 minute or so, just until softened. Stir in the tomato paste and let it gently cook for a few minutes until it becomes a shade darker. Then add the de-seeded tomatoes. Now stir to combine and bring to a simmer over medium-low heat. Cook uncovered for about 45 minutes, stirring occasionally to prevent scorching.





FINISHING THE SAUCE:


cracked pepper


10 basil leaves


2 tablespoons of extra-virgin olive oil





Once the sauce has finished cooking, turn off the heat and taste for seasoning. To give the sauce an Italian flair, torn, fresh basil can be added, along with a splash of olive oil to finish.





TIPS:





Choosing the right canned tomatoes:


OK sir, here's how you select the right kinda tomato sauce in a can. Make sure the only ingredients are TOMATOES and TOMATO PASTE. Anything else such as citric acid are preservatives used for under ripe tomatoes, which taste like crap (at least after you taste the good stuff!). My favorite (and a lot of peoples) are SAN MARZANO from Italy.





De-seeding tomatoes:


push the canned tomatoes through a through a sieve and pick the few seeds out that fall through (EASY!!)
ingredients


3 kg ripe tomatoes


2 tbls salt


600 ml white vinegar


1 1/8 cups (250 g) 9 oz white sugar


1/2 tsp each of ground cloves, cinnamon, allspice, and Cayenne pepper








method


1. Quarter the tomatoes, place them in a preserving pan with the salt and vinegar, and simmer until they are soft and quite broken up.





2. Rub the mixture through coarse muslin or a fine nylon sieve; then return it to the pan and add the sugar.





3. Simmer until the ketchup starts to thicken, and then add the spices to taste, a little at a time, stirring thoroughly.





4. Meanwhile, heat enough bottles to hold the ketchup, and prepare seal, a boiled cork to fit the bottle and either waxed or covered with greaseproof paper tied securely over.





5. When the ketchup is thick enough, fill the hot bottles, leaving a head-space.





6. Seal immediately, or allow the ketchup to cool slightly; then fill up the bottles, leaving a headspace, and sterilize at 88掳C for 30 minutes.





7. Seal immediately. Label when cold.





Note Remember that the ketchup will be thicker when cold, so do not reduce it too much.





To sterilise bottles see Sterilising Bottles.
Make sure your butter is unsalted, sodium free tomato paste, and use sugar to taste if the tomato sauce seems tart.





HOMEMADE TOMATO SAUCE





* 10 ripe tomatoes


* 2 tablespoons olive oil


* 2 tablespoons butter


* 1 onion, chopped


* 1 green bell pepper, chopped


* 2 carrots, chopped


* 4 cloves garlic, minced


* 1/4 cup chopped fresh basil


* 1 teaspoon Italian seasoning (see recipe below)


* 1/4 cup Burgundy wine


* 1 bay leaf


* 2 stalks celery


* 2 tablespoons tomato paste





Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.





In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.





===========================


ITALIAN SEASONING





* 2 teaspoons dried basil


* 2 teaspoons dried marjoram


* 2 teaspoons dried oregano


* 1 teaspoon dried sage





Combine all ingredients; store in an airtight container.
I make a marinara sauce using four cans of whole tomatoes and one can of tomato paste and blending that together. I salt and pepper it, but that is where you can omit that.