Guest guest Posted December 25, 2007 Report Share Posted December 25, 2007 I make this in batches and always have on hand in the freezer, it has such a good flavor I will often have a salad and take some sauce and dip bread in it. Makes for a fast dinner or lunch. Gypsy Fresh Tomato Sauce You can easily double (or triple) this sauce. It freezes beautifully for up to 6 months. 2 lbs. very ripe tomatoes 2 cloves garlic 3 tbsps. olive oil about 1 tsp. salt 10 basil leaves Add a dash of dried oregano Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or hold a half in your hand and squeeze out the seeds) and cut tomatoes into 1/2-inch dice. Set aside. Thinly slice garlic. In a 10 to 12 inch frying pan over low heat, cook garlic in olive oil until it is soft and fragrant, about 5 minutes. Add tomatoes, dash of oregano and 1 tsp. salt and increase heat to medium-high. Cook until tomatoes give off their liquid and start to bubble. Reduce heat to medium-low or low, so the sauce gently simmers. Cook, uncovered and undisturbed, until oil separates from the sauce and most of the liquid has evaporated, about 30 minutes. Meanwhile, chop basil. When sauce is done, stir in basil and add salt to taste. ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 25, 2007 Report Share Posted December 25, 2007 i am going to try this Gypsy G <bohemian_river wrote: I make this in batches and always have on hand in the freezer, it has such a good flavor I will often have a salad and take some sauce and dip bread in it. Makes for a fast dinner or lunch. Gypsy Fresh Tomato Sauce You can easily double (or triple) this sauce. It freezes beautifully for up to 6 months. 2 lbs. very ripe tomatoes 2 cloves garlic 3 tbsps. olive oil about 1 tsp. salt 10 basil leaves Add a dash of dried oregano Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or hold a half in your hand and squeeze out the seeds) and cut tomatoes into 1/2-inch dice. Set aside. Thinly slice garlic. In a 10 to 12 inch frying pan over low heat, cook garlic in olive oil until it is soft and fragrant, about 5 minutes. Add tomatoes, dash of oregano and 1 tsp. salt and increase heat to medium-high. Cook until tomatoes give off their liquid and start to bubble. Reduce heat to medium-low or low, so the sauce gently simmers. Cook, uncovered and undisturbed, until oil separates from the sauce and most of the liquid has evaporated, about 30 minutes. Meanwhile, chop basil. When sauce is done, stir in basil and add salt to taste. ________ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Be Blessed, Connie T. <*))) > << Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 25, 2007 Report Share Posted December 25, 2007 At over $3.00 per pound for horrible tomatoes, I will wait for the price and quality to break!! Marilyn Daub Vanceburg, KY mcdaub My cats knead me!! - " connie taylor " <nannyconnie53 Tuesday, December 25, 2007 1:03 PM Re: Fresh Tomato Sauce >i am going to try this > > Gypsy G <bohemian_river wrote: I make this in batches > and always have on hand in the > freezer, it has such a good flavor I will often have a > salad and take some sauce and dip bread in it. Makes > for a fast dinner or lunch. > > Gypsy > > Fresh Tomato Sauce > > You can easily double (or triple) this sauce. It > freezes beautifully for up to 6 months. > > 2 lbs. very ripe tomatoes > 2 cloves garlic > 3 tbsps. olive oil > about 1 tsp. salt > 10 basil leaves > Add a dash of dried oregano > > Core and halve tomatoes. Remove seeds (either scoop > them out with a spoon or hold a half in your hand and > squeeze out the seeds) and cut tomatoes into 1/2-inch > dice. Set aside. > Thinly slice garlic. In a 10 to 12 inch frying pan > over low heat, cook garlic in olive oil until it is > soft and fragrant, about 5 minutes. > Add tomatoes, dash of oregano and 1 tsp. salt and > increase heat to medium-high. Cook until tomatoes give > off their liquid and start to bubble. Reduce heat to > medium-low or low, so the sauce gently simmers. Cook, > uncovered and undisturbed, until oil separates from > the sauce and most of the liquid has evaporated, about > 30 minutes. > Meanwhile, chop basil. When sauce is done, stir in > basil and add salt to taste. > > ________ > Be a better friend, newshound, and > know-it-all with Mobile. Try it now. > http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Be Blessed, > Connie T. > <*))) > << > Looking for last minute shopping deals? Find them fast with > Search. > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.