About that tomato sauce recipe I alluded to a couple of posts back but never produced. We traveled north on vacation for awhile but, upon our recent return, I found the garden had yielded several big tomatoes despite our absence, and lack of water and the extreme steam heat. It jogged my memory. The recipe is good, and it’s here:
This recipe requires fresh, ripe tomatoes, and the results are lighter than the more typical Italian past gravy, but very tasty nonetheless. I much prefer using a food mill to remove the skin and seeds from the tomatoes, as it simultaneously pulverizes all the good stuff into a thick, sauce-like consistency. If you don’t have one, you can drop the tomatoes into a large pan of boiling water for a couple of minutes until the skins loosen, them drop them into a sink full of cold water, then drain the water, cut out the cores with a paring knife and squeeze out the seeds at your option.
– 4 to 5 pounds of fresh, ripe garden tomatoes
– 1 large sweet onion, such as Vidalia
– 1 tablespoon finely chopped fresh oregano
– 1 tablespoon chopped fresh basil
– 2 tablespoons olive oil
– salt and pepper to taste
– Cut the tomatoes into quarters and run them through the food mill, or follow the procedure above if you’re processing them by hand
– Pour the resulting tomato mash into a large, heavy pan. Add half of the onion, sliced thin. Bring the mixture to a boil, reduce heat and simmer for about 25 minutes, stirring occasionally. Allow to cool to near room temperature.
– Pour the sauce into a blender (you may have to do this in two or three batches). Blend until smooth.
– Finely chop the remaining half onion. Add the olive oil to a large, heavy pan, heat and then add the onion. Stir and cook until it turns golden yellow. Add the oregano, basil, salt and pepper and stir for another minute or two, then add the blended tomato sauce.
– Bring to a boil, lower the heat and simmer, stirring occasionally, for another 15 to 25 minutes.
I think this sauce is great over pasta just as it is. It’s also easily converted to pasta gravy, by adding a little cinnamon, allspice and brown sugar.
That’s our program for today, boys and girls. Happy trails!