Post by Granny Smith on Mar 24, 2008 20:18:49 GMT -5
Fresh Tomato Sauce
contributed by carla
3 lbs. ripe tomatoes, quartered
3 T. torn basil leaves or 1 T. chopped marjoram
sea salt and freshly ground pepper
2 T. extra virgin olive oil
Put the tomatoes in a heavy pan with the herb. Cover and cook over medium-high heat. The tomatoes should yield their juices right away, but keep an eye on the pan to make sure that they do. Add a few tablespoons of water if necessary. You don't want scorched tomatoes.
Once the tomatoes have broken down, after 15 to 25 minutes, pass them through a food mill. If you want the final sauce to be thicker, return it to the pot and cook over low heat, stirring frequently, until it's as thick as you want. Depending on the juiciness of the tomatoes, this could take 20 minutes or as long as an hour. When done, season with salt and pepper to taste and stir in the oil.
To freeze, ladle the sauce into freezer bags in 1- or 2-cup portions. Lay the bags on the freezer floor until they harden. This makes slim packages that are easy to store upright. When you reheat the sauce, you can season it with crushed garlic, pepper flakes, shallots or whatever herb goes with the dish you're making.
Makes about 2-1/2 cups.
contributed by carla
3 lbs. ripe tomatoes, quartered
3 T. torn basil leaves or 1 T. chopped marjoram
sea salt and freshly ground pepper
2 T. extra virgin olive oil
Put the tomatoes in a heavy pan with the herb. Cover and cook over medium-high heat. The tomatoes should yield their juices right away, but keep an eye on the pan to make sure that they do. Add a few tablespoons of water if necessary. You don't want scorched tomatoes.
Once the tomatoes have broken down, after 15 to 25 minutes, pass them through a food mill. If you want the final sauce to be thicker, return it to the pot and cook over low heat, stirring frequently, until it's as thick as you want. Depending on the juiciness of the tomatoes, this could take 20 minutes or as long as an hour. When done, season with salt and pepper to taste and stir in the oil.
To freeze, ladle the sauce into freezer bags in 1- or 2-cup portions. Lay the bags on the freezer floor until they harden. This makes slim packages that are easy to store upright. When you reheat the sauce, you can season it with crushed garlic, pepper flakes, shallots or whatever herb goes with the dish you're making.
Makes about 2-1/2 cups.