End of Summer / Early Fall Tomatoes are put to great use in a wonderful simmered sauce you can savor well into Fall and Winter. Make my wonderful Ground Turkey “Meat Sauce” with Fresh Tomato Sauce too!
- 12 large ripe tomatoes (such as Beefsteak: relatively few seeds, and a plump, meaty texture) “Seconds” are great will remove blemishes and dark spots.
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 cup sweet onions, peeled and chopped medium- fine
- 2 tablespoons shallots, peeled and chopped medium fine
- 1 tablespoon fresh garlic, peeled and chopped medium
- 3 sprigs fresh basil
- 4 1/2 cups chopped fresh tomatoes, from the 12 tomatoes (see recipe below)
- 1 tablespoon tomato paste
- 1/2 teaspoon pure cane sugar
- a pinch or two of cayenne pepper (optional)
- 1/4 teaspoon sea salt, more to taste
- (2 1/2 cups approximately of tomato juices from squeezing the tomatoes)
Fill a large soup pot halfway with water, bring to a boil.
In the mean time, prepare the tomatoes.
Cut out the round blossom end of the tomatoes with a sharp paring knife.
Cut and “x” on the bottom of the tomato (this helps the peel loosen when cooked.)
When water boils, add the tomatoes and cover. After one minute – take a peek and look for the tomatoes skins pulling away from the tomato meat. Take tomatoes out of water with a slotted spoon place in a bowl to hold. (Cook tomatoes a little longer if the skins have not loosened.)
Let the tomatoes cool so you can handle then, peel all in a clean sink, discarding the skins.
Cut the tomatoes in half on a cutting board. Place a fine mesh colander over a large bowl and squeeze well – the juices will fall into the bowl. Repeat with all tomatoes, discard seeds, save all juices for the sauce!
Cut the tomatoes into a medium dice. You will have approximately 4 1/2 cups.
In a heavy, non reactive pot add 1 1/2 tablespoons of extra virgin olive oil, place over low heat to warm. Add the onions and shallots and sauté for 5 minutes until translucent but not colored. Add the garlic and basil springs and cook for one minute.
Add all of the chopped tomatoes, stir well and raise heat to medium. When the tomatoes are hot and start to bubble up, add the tomatoes paste and sugar; mix in well.
Add half of the reserved tomato juice and let simmer. Continue to cook the sauce over medium heat until the juice is evaporated into the sauce. Add the remaining tomato juices and cook the sauce over low heat until the desired consistency – about 45 minutes uncovered. Add salt and taste (see if you need more)
Add a pinch of cayenne pepper if you want a little kick – not too much.
Store the cooled sauce in a clean glass container in the refrigerator, and freeze some, as I do – in pint containers.
Delicious with my Ground Turkey “Meat Sauce” made special with Fresh Tomato Sauce!
See BLOG for many more photos and information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Make about: 5 cups of sauce.