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

[dionysios.livejournal.com]

Do you have food mill? Kinda sounds like you do.

What I do is this:

take tomatoes and quarter (or half if they're romas or other plum-types)
Chuck all the tomoatoes into a large stockpot. Simmer for 30 minutes, or untill they can all be mashed up.

Run them through a food mill, and store the juice in some other container.

Sautee or sweat (i'm not sure which is best, i sweated last night) your onions, garlic, tomatoes, hot sauasage, whatever you want to add for flavorings in a pot that will fit all of the tomato juice in it (I usually have to re-use my stockpot).

Add tomato juice, and a bay leaf or two and your other herbs. Simmer untill the sauce is as thick as you want it. Yesterday, it took us around seven hours. Stir every half hour or so.

As AB says, your paitence will be rewarded.

I think I heard somewhere that it was best to wait and add the basil right at the end, so that's what I'll usually do. My bay leaves, thyme and oregano get simmered in with everything else, though.