Tim wrote:
Can anyone share a good recipe for making tomato sauce from plum tomatoes?

Thanks,

Tim
S.New Jersey 6b



Just catching up......drowning in FSA paperwork today.

Ok, like Glenna, I don't use any certain recipe anymore, just experiment
with it. Making tomato sauces can be quite fun actually.

I usually peel the tomatoes, remove the seeds, and strain the juice into
a bowl. Chop some garlic (1 or 2 cloves depending on how much sauce I'm
making), and place garlic, tomatoes & tomato juice in food processor or
blender. Add a splash of olive oil before starting the blender up. If I
have plenty of time, I will put the sauce in the crock-pot to simmer,
otherwise a coated skillet or saucepan will do. Add basil, parsley,
oregano, or other seasonings to taste. Seasonings don't have to be fresh
necessarily, they can be straight out of the bottle in the cabinet! Can
also add garden veggies, ie, carrots, zukes, squash, bell pepper, and
onions for a chunkier sauce for spagetti. Simmer. Will make the house
smell delicious and the people hungry. The longer it has to simmer the
better it will be.

If I only want a paste for tomato pastry, then I only add some parsley &
basil, no garlic, etc. The same if I want it for veggie soup.

If there is extra, place into a freezer bag or plastic container when
cooled, and freeze for up to 4 months. Well, it might last longer than 4
months in the freezer, but here our's doesn't make it that
long....usually 2 months tops before it gets used!

When I can tomatoes, I only peel & chop the tomatoes, and put them
straight into the pot to stew down.

Hope that gives you some ideas......

Rae