Take fresh tomatoes, whole, and submerge them in a pot of boiling water for a few minutes until the skin loosens.
Remove from boiling water and cool completely.
peel the skin with your fingers, cut the tops off (where the blossom end meets) and squeeze the seeds out into the sink.
Then mush the tomatoes into a pot where you've been browning some garlic and finely chopped green peppers in olive oil. If you're so inclined, also brown some Italian sausage in this same oilve oil, and remove - doing the final cooking step after your sauce is done.
Cook until it starts to get a bit pasty, then add some wine for the first deglazing. My mom would always add pasta water to the sauce to thin it (or more wine) as it got thick, if she was making a huge amount and/or was cooking sausage in the sauce. Add fresh basil, or dried "Italian Seasoning" to the sauce after the first pan deglazing (once you have a pan of mushy sauteed tomatoes/peppers/garlic)
How long to cook depends on whether or not you're cooking meat in the sauce. It doesn't really take too long - the slower you cook it the sweeter it is.
You could also use a combination of fresh tomatoes and crushed tomatoes.
A variation on that theme, the one I use most often, is very simple.
Remove the top of however many tomatoes you need (I use about 5 or 6 plum tomatoes for a big pan of penne w/sauce). Chop well. Start your pasta water going. Heat up some olive oil in a large pan. Brown some garlic (I use 2 cloves for "regular" and 4 for "don't breathe on anyone") and toss in the tomatoes. Toss this around in the pan for a bit until it starts to get mushy. Start to add ladelfuls of pasta cooking water a little at a time, and toss in your seasoning (I use fresh basil and fresh oregano from my garden). A few pinches of salt are good too. Cook your pasta until almost done, then toss your pasta into the sauce mixture and sautee the whole mess together until your pasta is "done" to taste and your tomatoes smell wonderful.
I put this particular dish together for my boyfriend fairly regularly when he's hungry for something late at night and I don't want to "go out" and get junk food. A little cheese and you're good to go.
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timeasmymeasure
no subject
Date: 2005-08-29 05:35 pm (UTC)The way my mom did it growing up...
Take fresh tomatoes, whole, and submerge them in a pot of boiling water for a few minutes until the skin loosens.
Remove from boiling water and cool completely.
peel the skin with your fingers, cut the tops off (where the blossom end meets) and squeeze the seeds out into the sink.
Then mush the tomatoes into a pot where you've been browning some garlic and finely chopped green peppers in olive oil. If you're so inclined, also brown some Italian sausage in this same oilve oil, and remove - doing the final cooking step after your sauce is done.
Cook until it starts to get a bit pasty, then add some wine for the first deglazing. My mom would always add pasta water to the sauce to thin it (or more wine) as it got thick, if she was making a huge amount and/or was cooking sausage in the sauce. Add fresh basil, or dried "Italian Seasoning" to the sauce after the first pan deglazing (once you have a pan of mushy sauteed tomatoes/peppers/garlic)
How long to cook depends on whether or not you're cooking meat in the sauce. It doesn't really take too long - the slower you cook it the sweeter it is.
You could also use a combination of fresh tomatoes and crushed tomatoes.
A variation on that theme, the one I use most often, is very simple.
Remove the top of however many tomatoes you need (I use about 5 or 6 plum tomatoes for a big pan of penne w/sauce). Chop well. Start your pasta water going. Heat up some olive oil in a large pan. Brown some garlic (I use 2 cloves for "regular" and 4 for "don't breathe on anyone") and toss in the tomatoes. Toss this around in the pan for a bit until it starts to get mushy. Start to add ladelfuls of pasta cooking water a little at a time, and toss in your seasoning (I use fresh basil and fresh oregano from my garden). A few pinches of salt are good too. Cook your pasta until almost done, then toss your pasta into the sauce mixture and sautee the whole mess together until your pasta is "done" to taste and your tomatoes smell wonderful.
I put this particular dish together for my boyfriend fairly regularly when he's hungry for something late at night and I don't want to "go out" and get junk food. A little cheese and you're good to go.