ISO Tomato Sauce Recipe
I have a whole lot of tomatoes from a friend's vegetable garden. Do you have a favorite tomato sauce recipe you'd care to share? Thanks in advance.
CH, Here is one that I stole from a terrific Italian restaurant. (Even though this has Veal in it, by the end, the meat is merely part of the thick sauce.):
2-3 lbs of Veal Shank on the bone
2 large cans of Italian tomatoes
2 quarts homemade chicken stock
1 large white onion chopped coarsely
1/2 cup Italian parsley, chopped fine
1/2 cup Parmesian cheese, freshly grated
Combine Veal, tomatoes, onion & stock and slowly simmer for 4-5 hours. (Add more water as needed.) Remove Veal, de-bone, finely chop and return meat to the stock. Simmer one more hour, add cheese & parsley and serve with your favorite pasta.
This sauce is also great on Pizza or on top of toasted garlic bread.
A great thing to do with lots of tomatoes is make slow roasted tomatoes. I've linked the recipe below from epicurious.
My favorite tomato sauce is one from Marcella Hazan, called "Tomato Sauce with Onion and Butter." It's simple, decadent and very very good (paraphrased):
2 lbs fresh ripe tomatoes, skinned and seeded (can use 1 large can tomatoes instead)
5 T. butter
1 onion, peeled and halved
Put the tomatoes in a pot with the onion, butter and salt to taste, and cook uncovered at a simmer for 45 minutes. Stir ocassionally, mashing large pieces of tomato. Discard onion before serving. Taste for salt.
Makes enough sauce for 1 lb. pasta. Serve with parmesan cheese.
This sauce is adapted from Lynn Rosetto Kasper's "Italian Country Table", and it's perhaps the simplest version you'll ever make. After buying 60 pounds of "seconds" heirloom tomatoes at a farmer's market I spent two afternoons making lots and lots of batches (the recipe doubles and triples well, if you've got a big enough pan). It freezes beautifully -- after making it in October I was enjoying the taste of summer well into February. The simplicity of preparation and spare number of ingredients makes for a sauce that bursts with the flavor of tomatoes and basil.
1/4 cup good fruity olive oil
rough-chopped small onion and 6 or so cloves of garlic
salt and fresh ground black pepper
15 or so large basil leaves, torn (not chopped)
3 1/2 to 4 pounds ripe tomatoes, peeled or not
In a medium-to-large saucepan place oil, garlic and onion, basil, salt and pepper. Turn heat to med-high and heat ingredients in oil for ONLY 1 or 2 minutes. You just want the fragrance to waft up, don't brown or saute. Add the tomatoes, crushing them with your hands. (This is messy so I usually crush the tomatoes into a bowl before getting started.)
Bring to a pretty good simmer, cook about 1/2 hour uncovered, or till thick and reduced by about 1/3. Be sure to watch for sticking or scorching, stir fairly frequently.
If you're going to eat it right away, let stand for 1/4 of an hour or so first.
Kasper's recipe calls for passing the sauce through a food mill or chopping in food processor or blender, but I prefer to leave it chunky.
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