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Making tomato sauce

I have lots of tomatoes from friend's garden. Now I need some ideas for making tomato sauce or other ways to enjoy the tomatoes. Ideas?

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  1. I have the same problem (wish I had it in the winter too)
    Good thing I love 'mater sammiches for breakfast!
    Sauce...my last batch began with sweating white onion and garlic in olive oil and then adding my 'maters and I always use a bit of dried fruit - raisins work well - to provide the natural sugar to cut the acid...I let it all cook on low heat for about 4 hours - add fresh black pepper, puree with my immersion blender - salt to taste and mmmmm - so good!

    1. Dice the tomatoes, mix with fresh basil, garlic, salt pepper and olive oil to taste. Let it sit for 30 minutes, then serve over pasta.

      1. Make a basic sauce by getting 3 whole cloves of garlic a gorgeous golden in your best olive oil. Add about five fresh basil leaves that have been washed and dryed. Let them go in the oil until a dark green, but not at all brown. Turn off the heat. Halve the tomatoes, and stick your fingers into the cavities to release the seeds. Avoid squeezing. Chop the tomatoes into chunks and turn the heat back on. Add the tomatoes to the pan, with a good pinch of sea salt. Toss around for a minute and turn off the heat. If you like it spicy, you can add a little red pepper flakes to the basil, but just a few since they are going into the oil. Taste for salt again. Tear in a bit more fresh basil at the end.
        Tomato tarts are beautiful using your favorite pie crust recipe (blind bake it first, slice the tomatoes into rounds and seed them and set them between two absorbent paper towels. Arrange them on the crust with a little minced garlic and fresh thyme sprigs. Bake again just until the tomatoes are to your liking.
        You can put blanch them and then put them through a passa pomodoro (I don't know the name in English, but it's that thing that has a handle and you move it one way a few times around, and then back the other way once.) Take the crusts off really good stale bread. Mince some garlic and basil the same way I explained you would for the sauce, but mince the garlic, watching it like a hawk so that it doesn't brown, just gets a little golden. Rip the bread up and add the garlic (about 2 cloves for 1/4 pound of bread) and basil and olive oil (use the best you can; I love La Macchia from Fairway). Add your tomato liquid, enough to just soften the bread. Add a chopped, seeded tomato. Mush it up with your hands a bit, and taste for salt and freshly ground pepper. Drizzle with your beautiful olive oil and taste again.
        fayefood.com

        1. A little sugar when making the tomato sauce does wonders, especially if the tomatoes are a bit subpar.

          1. I roast them to make a pasta sauce. Chop the tomatoes in half. Toss them with a little fresh basil, onion, two garlic cloves sliced, olive oil (just enough to coat everything), salt & pepper. Roast them in a baking dish on 400 for about 20 minutes (until they soften and everything carmalizes a little). Dump the whole thing into a sauce pan and give it a good stir to break it all up and blend together. Keep on the lowest possible burner setting with the lid on. Cook the pasta.

            Then I ladle in a few splashes of my pasta water at the very end to get the consistency I want.

            Grate some fresh parm/reg on top.

            10 Replies
            1. re: sgwood415

              For some reason, a couple of days ago, I looked up the Chowhound page of someone who posts as Gio. Her favorite cookbook is listed as “My falling apart Edward Giobbi.” So I Googled Edward Giobbi and found this link:
              http://www.foodnetwork.com/food/recip... It is from a Sara’s Secrets show with a recipe from a cookbook by Jacques Pepin which references Edward Giobbi. I made it tonight and it is very good. It is the same recipe as yours only the pasta dressing is not cooked.

              Oh, well, I thought it was funny.

              1. re: yayadave

                Ha! I just noticed that LisaN said the same thing earlier.

                1. re: yayadave

                  Yeah, that's a fairly classic thing to do with tomatoes. Some chefs have some nice variations on it too so it's worth searching online. I usually add some onion to mine. I got a bunch of tomatoes in my CSA box this week and made this, but I added a bit more water and blended it into a terrific roasted tomato soup.

                  1. re: sgwood415

                    Yeah, variations! My window box was running over with basil, oregano, and parsley, so I used them all.

                    1. re: yayadave

                      That sounds great. Thyme plays well with these flavors too.

                      1. re: yayadave

                        I did a version of this once that I have in a Gordon Ramsay cookbook. He added some sun-dried tomatoes and a shot of BBQ sauce for a smokey note. It was quite good and worth trying. I usually go for the cleaner/fresh flavors myself.

                    2. re: yayadave

                      Well, you just have to get his books. The one I use most is, "Eat Right, Eat Well, The Italian Way." He wrote this with a noted cardioligist whose name excapes me. The other book is, "Italian Family Cooking."

                      1. re: Gio

                        I was gonna drop you a query to find out which one. Shoulda. As it happens, my copy of "Italian Family Cooking" is on the way. They say. I'll have to get "Eat Right" used, also. I keep telling myself I don't need another cookbook. "Italian Family Dining" he wrote with his daughter and is more recent, so it's available..

                        1. re: yayadave

                          I don't think you'll be disappointed, YaYa..... Both books that I have are first editions. The Eat Right one was first. Don't know what put me on to it.
                          Now, I just have to meet him for a signature.

                          He's a well respected artist, as well as being a James Beard award winner. A Renaissance man, if ever there was one. Buon appitito!!

                          1. re: Gio

                            Sounds like a person you'd like to have dinner with. That's become a filter for me. Would I want to have dinner with someone. If only Edward Giobbi played the clarinet.