Ruth n Jersey
Well-known Member
- Location
- Northern New Jersey
The tomatoes are coming in hot and heavy. Peppers looking good and finally some celery from that root I started in water right after the new year. I made my first batch of tomato sauce with more to come. I make a simple sauce with 4 sliced onions very lightly browned with 2 cloves of chopped garlic sauteed in 8 tablespoons olive oil. . For some reason I think the browning brings out the flavor.Salt and pepper to taste and a big bunch of basil from the garden as well. I found a very easy way to make this sauce. I don't even peel the tomatoes. Just wash and take the stem end out. Half or quarter them. cook until soft, I cool them a bit and put them through my trusty Foley food mill that I've had for years. That removes all the seeds and skins. Add the strained tomatoes(7 cups total) to the onions and garlic. We don't care for the actual basil in the sauce so I put it in cheesecloth and pull it out after the sauce is the consistency we like for pasta. If I'm in a real hurry and don't want to wait for the sauce to cook down I add a can of tomato paste. This recipe makes enough for 2 pounds of pasta. The original recipe calls for 1 teaspoon of sugar. I put it in but not sure it is really needed. Anyone else still you a Foley food mill?
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