All summer long we're making tomato sauce.
Start with fresh, ripe, produce.
Jumble it all into a few roasters.
At first, it looks like this:
After roasting, which intensifies the flavor, it will look like this:
Now it goes into the food processor...
...and then through the chinois strainer...
...where all the skin and seeds are removed.
This is one of the best parts as my recipe eliminates the time consuming
task of removing the skins before cooking. Yay!
No more cooking. Now all you have to do is bottle it up...
...and it's ready for the freezer or your favorite sauce!
Take it from the granddaughter of a California commercial tomato farmer, if you've never had tomato sauce made from fresh tomatoes, you are missing a summer treat. And it's easy. It may be a bit time consuming, but I promise it's worth it. I hope you'll try it!
The complete recipe.
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Here's another summer treat:
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Here's a picture of our summer garden:
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Here's another summer treat:
When making sauce I generally make this terrific appetizer at the same time:
In a flat pie plate or quiche dish, place 3-4 C cherry tomatoes,
top with 3 crushed garlic cloves and several onion slices,
squeeze in some fresh herbs such as rosemary, oregano, and basil.
Add 1/3 C olive oil, then sprinkle with salt, pepper to taste and 1/4 tsp. dried red pepper flakes.
Bake loosely covered in foil (along with the tomatoes you're roasting for the sauce)
for about two hours on 450 F.
Everything will caramelize and melt together and be delicious.
Serve room temperature and spoon on bread or crackers.
The Roasted Tomato Sauce recipe is here.
Happy summer!
Here's a picture of our summer garden:
