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

[heinleinfan.livejournal.com]

I think tomato sauce is one of those things that just, whatever you do, it's probably going to be okay. David and I use canned tomatoes when we make ours, but I have made it before from fresh tomatoes, I just chopped them up.

Cans of tomato paste, chopped up tomatoes, seasonings, onions and yellow peppers, red wine, cook slow in a big pot for a long time.
I like my sauce good and chunky, though.

To make it smooth I'd puree it once it'd cooked down with a hand blender thing and thicken it with a little cornstarch.

Though baking the tomatoes first sounds awful tasty...