dancerjodi (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
dancerjodi) wrote2005-08-29 11:58 am
dancerjodi) wrote2005-08-29 11:58 am
Foodie
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 . . .
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 . . .
no subject
I believe a few people above mentioned tomatoe paste, that really is kind of essential for good, smooth, thick-ish sauce. Another thing that helps the flavor out a lot is anything else you add (onion, garlic, etc) should be sauteed in olive oil, and just dump the excess oil right in with the veggies. It deepens the flavor nicely.
Oh, and the longer you simmer a sauce, the better it will be. That's pretty much a universal absolute for tomatoe sauces. If you can stick it all in a slow cooker for the day, you'll be very pleased with the results.