|Ready to make sauce|
I blanched and peeled and cooked. I put raw tomatoes in the blender and then tried to separate thick from thin. I cooked tomatoes and put them through our food mill and then cooked them some more. The result usually was a sauce so thin that it barely stained the pasta through which it ran to the plate. Saucy friends winked and told us how to resolve this dilemma: add a can of store-bought tomato paste to thicken the thin when we used it.
This year, I vowed to “get it right.” I cooked, milled, cooked, and simmered two batches for more than three hours last month. One batch yielded three cups and the other four of thin sauce. I shook my head and said to myself, “They’re still too juicy. I should have simmered them another hour or two.”
Enough of this culinary futility, I thought. Five hours of work that yields four cups of thin sauce isn’t reasonable. The greater bargains in time, effort, and thickness seemed to sit in bottles on shelves of the pasta aisle of our local Giant Food store.
|Tomato pieces ready to start simmering|
“How many cups did you get?” I asked, thinking she might have gotten ten or twelve.
“Twenty-nine,” she replied, “and they’re all in the freezer.”
“Twenty-nine?” I couldn’t believe it. “Were they juicy like the sauce I make?”
“No, it was thick.”
“What’s your secret?”
Ginny told me how she makes her thick and quick tomato sauce, and I’ve now made three batches. I have to admit that I’m back in the tomato sauce business again. I worked on the third batch on Labor Day morning. Here’s how I did it:
|This made the difference|
While I was blending the tomatoes, I sautéed an onion and four or five garlic cloves in olive oil in another large pan. As I finished blending each small batch of tomatoes, I added them to the simmering onion-garlic mix. When I had all the tomatoes in the second pot, I added some salt and simmered the sauce for another 20 minutes. Just three or four minutes from the end of the cooking time, I added a handful of thinly sliced basil from our garden.
The sauce was beautiful, thick, and delicious. It filled three three-cup freezer containers. I spent about an hour preparing the tomatoes and another hour for the cooking. Bottom line: I had doubled the amount of thick sauce in less than half the time.
|Beautiful, thick, delicious|
Ginny, for example, doesn’t remove all the seeds from the tomatoes. She sautés onion and garlic at the beginning and then adds the fresh tomatoes for cooking. She adds leaves from a couple of sprigs of thyme for additional herbal kick. She adds fresh basil at the very end, just as she removes turns off the heat.
What tips do you suggest to make this thick-and-quick tomato sauce even better?
Grow It. Eat It.