Tuesday, July 22, 2014
How to make rustic home made tomato sauce
You have a vegetable garden and its been a good year for tomatoes. You are going to give a lot of these away, but what to do with the ones you keep? An entire summer of BLTs and tomato salads may be tempting or...
You can make sauce out of it and freeze it! It comes in handy many ways and it makes you feel like you have Done Something with your harvest. How many tomatoes doe you need for this? How many do you have? I used six of various sizes and got enough for three meals for one. I have planted a very nice sauce variety, but is taking longer to ripen. Any tomato will do.
1. core the tomatoes. This will make your life easier later, it won't remove all the seeds but this is a rustic sauce, seeds are okay
I think this is a juicer of some sort. It goes right through he tomoato and removes what is like the core.
2. after you have cored the fruit, turn it over and with a knife, carve a shallow X into the bottom. This will make it easy to remove the skin.
3. Bring a pot of water to boil. Add your tomaotos.
Let the water return to a boil and leave them there for One Minute.
Remove the tomaotes from the boiling water and put them into an ice water bath. This will stop the cooking process as well as making them cool enough for you to remove the skins and squeeze the water out. When they are cool, pick them up one by one and squeeze the bejeesus out of them. You want to get as much out as possible. You will be left with a limp, pulpy mess. Nummy!
Mess. This will also get some of the seeds out.
Put the limp, pulpy messes into a blender. You can use a stick blender but I think they add too much air.
Use what ever setting you have they will "sauce". I used the wrong one and the sauce ended up more rustic that I had planned. Its still tomaoto sauce.
At this point you can freeze it. I went with making a simple spaghetti sauce. I went with chopped onions, fresh garlic, fresh sage from the patio, dry oregano, dry basil, salt and pepper. I'm adding ground venison tomorrow and serving it over baked spaghetti squash.