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Tomato sauce recipe using fresh plum tomatoes?

Olivia Sep 7, 2010 10:31 AM

Does anyone have a recipe for a very basic tomato sauce that uses fresh plum tomatoes? I would prefer a recipe that doesn't call for tomato paste or tonnes of herbs or garlic as I really want to taste the tomatoes.

Thanks!

  1. Olivia Sep 8, 2010 05:48 PM

    Thanks everyone, appreciate the replies. I ended up making one my neighbour shared: blanch tomatoes, run through food mill; sweat sliced onion in olive oil, add the tomato puree, a clove of sliced garlic and a handful of basil, and simmer for 4+ hours, finishing with salt and pepper.

    1. Bada Bing Sep 7, 2010 07:15 PM

      Depends on what else you have going. If you're thinking pasta and tomato sauce alone, I'd suggest flashria's second option: skin the tomatoes after cuting out their cores and blanching them in boiling water until the peels start to skin off (about 1 minute), and then just chop them up into some olive olive, garlic and herbs.

      Alternatively, you can go "Caprese" if you have basil and fresh mozzarella (not aged mozzarella) on hand. Just cut the tomatoes into chunks and toss them with the cheese, basil and olive oil. Here's one version:

      http://www.cooksillustrated.com/recip...

      1. k
        k_d Sep 7, 2010 07:10 PM

        Use Marcella Hazan's fresh tomato sauce recipe. Basic guidelines: Wash and slice 2 lb tomatoes in half. Put in a pot and heat to simmer, and then simmer, covered, for 10 mins. Run thru a food mill to remove seeds and skins. Then return to pot and add a whole onion, skinned and sliced in half.. plus a stick of butter and about a 1/2 tsp salt. Simmer that uncovered for like 25 min, remove onion and adjust for salt. OMG.

        1. MrsCheese Sep 7, 2010 06:56 PM

          There us a great recipe on Pim's blog. Google "chez pim 15 minute" and you'll find it. I just made it tonight.

          1. f
            flashria Sep 7, 2010 11:44 AM

            What are you going to use it with? If you're really looking to get the full benefit of very tasty flavoursome tomatoes I think I would either blast them briefly in a hot oven drizzled with EVOO (the tomatoes, not the oven!) and then just squash them a bit into pasta etc, or alternatively blanch and skin them, chop them roughly and warm through in a pan, possibly with a little fresh basil. Either would be good on toasted ciabatta for bruschetta....

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