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

[tisana.livejournal.com]

If you feel like a defective Italian, I feel like a defective half-Italian for not knowing how to make sauce from scratch even with canned tomatoes. (Canned tomatoes are extremely useful things, but other veggies in cans are scary.)

Hm...what about peeling them (trick involving poaching for a minute with a "x" cut into the bottom), then simmering? I'd heard of baked tomato sauce, but it was all the veggies mixed together then cooked as a sort of casserole.
Have you checked Joy of Cooking? Very useful book for stuff like this. So's Cook's Illustrated (America's Test Kitchens).