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I’ve got a fairly successful tomato garden this year, much to my delight! I have 4 large plants, two of which are small varieties, so not having to peel the tomatoes is a plus. My first go around, at least, will be with early girl and celebrity tomatoes, possibly mixed with other varieties my neighbor sells, so I’m willing to blanch and peel.
Please share your best tomato sauce recipes with me that start with fresh, not canned, tomatoes. I also have Italian parsley, basil, rosemary, sage, thyme, and lemon thyme in the garden.
I would roast the tomatoes with Olive oil and salt, then puree them in a food processor, saute 3 cloves of minced garlic, 1 chopped onion ( I use sweet onions) chopped fresh parsley 1 Tbsp, 2 Tbsp fresh chopped basil, add the pureed tomatoes and simmer for 2 hours. If the tomatoes are sweet which I think they will be then omit adding a little sugar. I add sugar when I use canned tomatoes about 1 Tbsp. salt and pepper to taste.Sometimes I add a splash of red wine to it too. I made fresh sauce once and it was good.
If you are planning on canning some tomatoes, I slice them in half or so roast them with olive oil, salt and pepper, low and slow for a few hours and then can them. When I need fresh sauce I just throw a jar in the blender with some fresh herbs and roasted garlic and it ready to go. You can do this for a regular day of sauce too, I don't bother peeling them unless the skin is tough.
I always made The Frugal Gourmet's Fresh Sicilian sauce, which uses canned and fresh tomatoes when we had a garden. I'd freeze it in quart, flattened bags and use it as a "mother" sauce.
Also, if we were growing plum tomatoes (or if they were on sale), I'd toss them with EVOO, dried basil and grated Parm R cheese, S and P, then dehydrate them in the oven on racks at 175-200 (as low as oven would go) for several hours, then portion in small bags and freeze. They were great to add in with pastas and pesto.
Thanks for sharing! I’ve made it before with fancy San Marzano canned tomatoes, and I wasn’t that impressed. I’m not saying it was bad, but it wasn’t the life changing event that the internet promised me. I probably would have enjoyed it more if I had heard less about how amazing it was.
I realized that I really enjoy the textures and flavors added by vegetables such as chopped onion, garlic, sometimes mushrooms, carrots, celery, or Chile peppers in my pasta sauce. I could get by with just onion and garlic for veg, but I always use herbs too.
Thanks for sharing! I’ve made it before with fancy San Marzano canned tomatoes, and I wasn’t that impressed. I’m not saying it was bad, but it wasn’t the life changing event that the internet promised me. I probably would have enjoyed it more if I had heard less about how amazing it was.
Then you probably used San Marzano like tomatoes and not the real deal. They are expensive and will have the DOP label.
Thanks for sharing! I’ve made it before with fancy San Marzano canned tomatoes, and I wasn’t that impressed. I’m not saying it was bad, but it wasn’t the life changing event that the internet promised me. I probably would have enjoyed it more if I had heard less about how amazing it was.
Then you probably used San Marzano like tomatoes and not the real deal. They are expensive and will have the DOP label.
Sometimes it is hard to tell the real from the substitutes.
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