We tried vodka sauce when a we had a coupon for a name brand jar. We liked it and bought it a few times. Then we discovered how easy it was to make. This sauce is great plain, but it is even better when cream is added. We often use it instead of pizza sauce.
Some simple recommendations for this recipe:
If you can, use at least half Roma or Amish tomatoes. Then mix and match assorted tomatoes for a fuller flavor. Different amounts of tomatoes will product different amount of liquid in the sauce, so you may need to strain it or boil it longer.
Adding olive oil is optional, but I recommended it.
Use a cheap bottle of vodka. What you do not use in the sauce, use for vanilla extract 🙂
Feel free to adjust seasonings, but do not alter amounts of tomatoes or onions if you plan to can the sauce.
- 12 pounds ripe tomatoes about 20 cups
- 3 cups vodka cheap is fine
- 1/2 cup dried minced onion
- 2 Tbl dried granulated garlic
- 1/4 cup extra virgin olive oil optional
- 1 1/2 tsp dried rosemary
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried basil
- 1 1/2 tsp dried thyme
- 1 tsp crushed fennel seed
- 1/2 tsp dried ground sage
- 2 bay leaves
- 2 Tbl Sea Salt
- 1/2 tsp ground black pepper
- 1/2-1 cup whipping cream optional
- Blanch tomatoes , peel and discard the seeds.
- Chop tomatoes, placing in a colander to strain over a bowl until ready to use.
- Use strained juice for soup or to drink.
- Place (20 cups) chopped tomatoes in a large stock pot with remaining ingredients except lemon juice.
- Bring to a boil, reduce the heat to low and simmer, uncovered for 2 hours, stirring every now and then to thicken.
- If there is still a lot of juices, ladle some out to reduce cooking time if desired.
- Be careful not to burn.
- Discard the bay leaves.
- Adjust seasonings to taste.
- Use an immersion blender until blended through.
- Use immediately, freeze or can.
- To Can Vodka Sauce
- Place 1 tablespoon bottled lemon juice in the bottom of each sterilized pint-sized jar.
- Use 2 Tbl bottled lemon juice for quart jars.
- Ladle the hot sauce into jars, leaving 1/2 inch head space.
- Wipe the rims clean with a damp cloth.
- Screw on the new lids and clean rims.
- Place the jars in a boiling water canner and process 35 minutes for pints; 40 minutes for quarts.
- (Adjust time to altitude, double check for area if unsure.)
- Turn off heat and let jars sit for 5 minutes.
- Remove jars from canner and let sit undisturbed for 24 hours.
- Check the seals.
- Stored in a dark, cool place the jars will keep for at least a year but for best flavor use within six months.
To serve: Heat sauce through. It is good as is, or to make it even better, add 1/2-1 cup whipping cream. Do not let sauce boil once whipping cream is added.