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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.

        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.

                  2. Fresh Tomato Salsa for a change from Italian tomato sauce.

                    A friend brought over and it is the best I've had. She is probably going to market it, so no dice on getting her recipe. It is pretty similar to one that I make only I make mine more like a pico de gallo with the vegetables left a little chunky. She purees the whole thing/ I would say she uses fresh tomatoes, maybe dropped in boiling water for a few seconds, then cooled and peeled. A habanero or two for heat, limes, fresh garlic, salt and lots of fresh cilantro. Start with the tomatoes, add the garlic to your liking, then heavy on the lime and cilantro puree the entire batch until smooth then add sea salt. It's delicious and fresh with an omelet or used as any salsa with chips.

                    1. I made some pretty good tomato sauce last week. I seeded and pureed a bunch of tomatoes out of my garden (beefsteaks and brandywines), along with several cloves of garlic, most of an onion, a green pepper, and a bunch of fresh basil and oregano. I put that on the stove, added some honey, salt, and red pepper flakes, got it boiling, and turned it way down. I let it cook for several hours, then turned the heat off and left it till the next day. Then I got it hot again, tasted it, and added a bunch more fresh oregano and basil.

                      1. Combine tomatoes, cut up Brie, basil,garlic, olive oil and some salt in a bowl. Let it sit for a few hours. Mix it with hot Linguine, So, so good!! I always make it when the tomatoes and basil are at their peak, which is about now. The Brie just melts all over the Linguine, and it all melts in your mouth.

                        1. Raw summer sauce:

                          2-2.5 lbs of tomatos peeled, and hand crushed in a big bowl until the biggest pieces are about the size of a quarter.
                          Microplane 2-3 big cloves of garlic in.
                          Add about 1/2 cup of extra virgin olive oil
                          1/4-1/2 inch dice 1 lb of good fresh mozzarella and add
                          Shred and add as much basil as you'd like or have (don't be afraid!)
                          Salt/pepper to taste.
                          stir together, and let stand for about 1 hour to meld flavors

                          Cook up non-egg fettucine (preferably the kind that is twisted up into small "bird's nests", not the long straigh box type, which is a bit heavy)

                          Preheat a big serving bowl with hot water.

                          Add drained pasta and cover for 5 mins to allow heat to melt mozzarella ,and mellow the garlic out a bit.

                          Serve with grated pecorino romano and fresh ground pepper, and good crusty Italian bread to mop up extra sauce.

                          1. I made the abundance a friend gave me from her garden into a tomato paste, which I put in baggies and store in the freezer so I have it all winter long. I chop the tomatoes coarsely (I should probably peel them, but sometimes get lazy) and add them to a large pot with a couple of minced garlic cloves. Bring to a boil and turn down the heat. Then I let it cook down to a paste (sometimes this can take 2-3 hours) stirring occasionally - more often as it gets toward the end. At some point, I add salt (remember that it cooks down a lot, so if you put a lot of salt, you will definintely taste it!), freshly ground pepper and any herbs that I feel like adding.
                            It cooks down a lot, so I usually distribute it into 2 or 3 freezer bags, label them and throw them into the freezer. Then, when making soups or pasta (or anything else that calls for tomato paste) I just pull a baggie out and voila! Instant yum!!
                            Also, nothing is better than a toasted piece of sourdough bread, mayo, thick slices of tomatoes and salt & pepper served open-faced. Now my mouth is watering!! ;-)

                            2 Replies
                            1. re: WildSwede

                              Try adding an avocado and slice of sweet onion to that sandwich......yum, yum!

                              About how many medium tomatoes (or do you use plums) for about how much paste? If you don't mind.

                              1. re: gourmanda

                                That sounds good - thanks!
                                Actually, I use whatever tomatoes I get - just play it by ear. My friend has a garden so she gives me the "not so pretty - just as tasty" ones (in several different varieties) so I wash them well, chop haphazardly and toss in the pot!! ;-) One and all!