all summer long

8:55 AM


All summer long we're making tomato sauce.



 Start with fresh, ripe, produce.  
Jumble it all into a few roasters.
Add spices and olive oil.
The full recipe is here.

At first, it looks like this:



After roasting, which intensifies the flavor, it will look like this:


Now it goes into the food processor...


...and then through the chinois strainer...


...where all the skin and seeds are removed.  
This is one of the best parts as my recipe eliminates the time consuming
 task of removing the skins before cooking.   Yay!




No more cooking.  Now all you have to do is bottle it up...


...and it's ready for the freezer or your favorite sauce!


Take it from the granddaughter of a California commercial tomato farmer, if you've never had tomato sauce made from fresh tomatoes, you are missing a summer treat.  And it's easy.  It may be a bit time consuming, but I promise it's worth it.  I hope you'll try it!


The complete recipe.  

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Here's another summer treat:


 When making sauce I generally make this terrific appetizer at the same time:

In a flat pie plate or quiche dish, place 3-4 C cherry tomatoes,
top with 3 crushed garlic cloves and several onion slices,
squeeze in some fresh herbs such as rosemary, oregano, and basil.  
Add 1/3 C olive oil, then sprinkle with salt, pepper to taste and 1/4 tsp. dried red pepper flakes.
Bake loosely covered in foil (along with the tomatoes you're roasting for the sauce)
for about two hours on 450 F.
Everything will caramelize and melt together and be delicious.
Serve room temperature and spoon on bread or crackers.

The Roasted Tomato Sauce recipe is here

Happy summer!

 


Here's a picture of our summer garden:






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7 comments

  1. I'm trying it! Sounds delicious!

    ReplyDelete
  2. Great recipe and your grandfather would be so proud of your garden, especially your tomatoes. Then the strainer your using was well used by your grandmother then me and now you. It's been well used.

    ReplyDelete
    Replies
    1. Yes, that strainer has been well used for sure! 80 years or more?

      Delete
  3. I've made fresh tomato sauce using your recipe for the past two summers. I absolutely love it and serve it all winter long. I'm eager for this summer's tomatoes to start ripening. Thank you again for this recipe.

    ReplyDelete
    Replies
    1. I'm so happy to hear that! Thank you for letting me know.

      Delete
  4. This comment has been removed by the author.

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