Fresh Tomato Sauce.
Posted on September 30, 2010 by admin
Fresh Tomato Sauce
Makes about 2 cups of sauce
2 lbs. fresh, ripe garden tomatoes
1 or 2 cloves of garlic, chopped; or none at all
1/4 c. olive oil, you can use less or barely any at all
salt to taste
1/2 Tbsp. of balsamic or sherry vinegar
freshly ground black pepper
Put a large pot of water on to heat. With a sharp knife, make a cross mark at the bottom of each tomato. When water is hot, add the tomatoes and let sit for just a minute or so, until you can see the skin come a little loose at the cross mark. Remove the tomatoes from the hot water and give them a quick rinse in cold water. (You can leave the hot water in the pot if you’re going to make pasta to go with the sauce. Add salt, bring to a boil.) With a small knife, peel the skins from the tomatoes – they should slide right off. With the tip of the knife, cut around each green crown and remove it.
Over a medium bowl, squeeze the tomatoes, crushing the pulp with your fingers to break it up into small chunks.
Add olive oil and garlic to a large skillet. Heat over medium heat until garlic just starts to sizzle, then add tomatoes (keep the bowl handy) and a big pinch of salt. Cook for a few minutes, until you can see the pulp breaking down and releasing the juices. Using a slotted spoon, scoop out the chunks of pulp and put it back in the bowl, leaving the juices in the pan.
Continue cooking the juices until they thicken and are no longer watery. Add the pulp back to the pan, as well as the vinegar, and season to taste with salt and pepper (and a little more vinegar if you think it needs it).
~via http://www.freshtart.net/.
