To-may-to, To-mah-to

Last weekend Wes and I went out to the yarn to find it chock full of tomatoes. Sadly the pests have gotten some of them but there were still a fair number to pick. But given our one disastrous attempt at canning (we won’t speak of the pickles ever again…), I had to come up with something quick to do with them. Enter this fabulous recipe at Smitten Kitchen.

1. Pick tomatoes, wash them. Any tomatoes will do.

2. Set up a pot of water to boil. The first step is to blanch the tomatoes. Take a knife and score an X at the bottom of the tomatoes and drop them in the boiling water for 10-20 seconds.

3. Quickly move the tomatoes from the boiling water to a bowl of ice water.

At this point the skins will have burst and will be easy to remove.

4. Remove the skins.

5. Now remove the seeds, while keeping the juice. I found the easiest way to do this was to squeeze the tomato over a strainer and measuring cup. Since I had scored the tomatoes on the bottom, and these were small, this got rid of most of the seeds and juice.

6. Now chop the tomatoes up in whatever form you want. If you want the sauce to be a little chunky, give them a rough cut. If you want the sauce to be smooth, you can use an immersion blender or puree.

7. Now let’s chop a few veggies to flavor the sauce. Here is 1 carrot, 1 stalk of celery, 1 small onion and a bit of garlic.

8. Now (finally!!) let’s get cooking!  Start with some olive oil and all the veggies in a pot. Cook them 10-15 minutes, or until they start to soften/lose some color/cook.

9. Add in your tomatoes. Let the sauce simmer, stirring occasionally, for 30-45 minutes.  If the sauce ends up too thick, add some of the tomato juice you captured earlier during de-seeding. Add salt to taste.

YUMMY!

We made ours a generic tomato sauce. We could put this over pasta as is, or make it more of an Italian spaghetti sauce by adding basil and oregano.  I’m sure you could can this, although I only made a few servings in this batch so I opted just to freeze it. I can’t wait to thaw it out a few months from now when it’s snowy outside and enjoy it that much more because it came from my own garden!

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1 Comment (+add yours?)

  1. Christine
    Sep 02, 2011 @ 02:32:19

    yummy! Fabulous step by step photos too!

    Reply

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