Foodie

[dancerjodi]

So how do you make from scratch tomato sauce?

The reason I used Alton's kind of weird recipie (slice roma tomatoes in half, put cut side down on a pan, bake in oven for 2.5 hrs w/ goodies sprinked over and then mill/mush, add white wine, cook off wine for a bit) was because all of the recipies I could find online called for canned tomatoes. I wasn't sure how to get the tomato out of the tomato, you know? I come from a hamburger helper family, so this stuff is new to me! :)

The things were smelling pretty good last night after an hour but BOY did they get overcooked. Burned tomatoes produce a horrible smell. I even put the hot oregano from our herb garden in there! Ah well. We'll see how the pumpkin soup experiment goes tonight.

I feel like a defective Italian or something. At least I can make good pizelles!

Off to get some things I need for or before Dragoncon . . .

Comments

Re: those kooky Frenchies and their techniques

[cris.livejournal.com]

just backing up Xany to say that this is almost the same technique that I use for making tomato sauce. The extra time required to skin and seed the tomatoes isn't that long in the grand scheme of things, and it does work rather well for consistency if you don't have a food mill. The only change that I make is chopping up the tomato flesh after seeding and before adding to the point to get a slightly smoother consistency without using a blender.