Madison: Fresh Tomato Sauce

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As a generalization, I don't like this cookbook-of-the-week because the

recipes always seem to complex or fancy for me. Then when I really look at

the contents I realize that they are full of good information. You can

learn a lot about foods and cooking by literally just reading it. This

book is a valuable resource that I should be checking more often.

 

Kathleen

 

* Exported from MasterCook *

 

Fresh Tomato Sauce

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 61

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds ripe tomatoes -- quartered

3 tablespoons chopped basil

OR 1 tablespoon chopped marjoram

Salt and freshly milled pepper

2 tablespoons extra virgin olive oil or butter

 

Makes about 2 1/2 cups

 

This quick little sauce is one I make on a regular basis during the brief

time good tomatoes are in the market. It takes about 20 minutes from start

to finish, depending on the type of tomatoes used. This sauce offers

simple, pure tomato flavor. It's delicious tossed with linguine.

 

Put the tomatoes in a heavy pan with the basil. Cover and cook over

medium-high heat. The tomatoes should yield their juices right away, but

keep an eye on the pot to make sure the pan isn't dry. You don't want the

tomatoes to scorch. When the tomatoes have broken down after about 10

minutes, pass them through a food mill. If you want the final sauce to be

thicker, return it to the pot and cook over low heat, stirring frequently,

until it's as thick as you want. Season with salt and pepper to taste and

stir in the oil.

 

FREEZING TOMATO SAUCE: Making sauce to freeze for the winter isn't a big

production-or a time-consuming one. When tomatoes are in season, I make

the Fresh Tomato Sauce using 4 to 5 pounds tomatoes or whatever is

convenient. When it's cool, I ladle it into plastic freezer bags in 1 - or

2-cup portions and lay the bags on the freezer floor until they

harden. This makes slim packages that are easy to store upright, taking

little space. When you warm the sauce, you can season it with crushed

garlic or an herb that goes with the dish you're making.

 

 

 

 

 

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