Page 13 - Sept Oct 2015 flipbook

Basic Tomato Sauce
Bring water to boil in a large pot. Add approximately 10 lbs washed tomatoes and cook for about 3 minutes, drain.
Let cool then peel.
In a heavy bottomed pot, add 1/4 cup extra virgin olive oil.
Slice 3 (or more) garlic cloves.
Heat oil until hot but not smoking, and sauté garlic in the hot oil until it is soft and fragrant, but not brown. (Watch closely. Usually a couple of minutes is enough).
Add 1/4 teaspoon of dried red peppers, then add tomatoes.
Simmer 2 hrs for a fresh tasting sauce, 4 for a hardier sauce, and 6 or more for paste (yes, I’ve made a yummy tomato paste this way).
You may add fresh basil a half hour before it’s finished if you like.
Because I use this sauce for a variety of recipes, I don’t add salt or pepper.
This recipe makes an excellent base for a meat sauce. Just sauté ground beef, pork or turkey, or a combination, along with onion, garlic, a little salt and pepper. When meat is cooked through, drain it and add it to the sauce.
When I was little, tomato soup and grilled cheese sandwich meant Campbell’s and American sliced cheese on wonder bread. I like to think I brought it up a notch. Creamy tomato soup from vine- ripened tomatoes, basil, thyme, cream. Grilled extra sharp cheese on fresh sourdough.
Tomato Bisque
1 Tb Butter
1 Onion, chopped
2 cloves garlic, chopped Homemade tomato sauce (4 or more cups)
Salt & Pepper
1 1⁄2 cups Chicken Stock 1⁄2 cup heavy cream
Melt butter. Add onion and sauté for 5 minutes. Add garlic and sauté for two more minutes.
Add tomato sauce and stock.
Bring to a boil, then simmer for 10 minutes. Transfer to a food processor and process, (may want to do this in batches).
Whisk in cream. Add salt and pepper to taste.
Sept/Oct 2015
13