So you’ve got a lot of tomatoes…what now? Spotlight on tomato sauce!

Quick news: Garden enthusiasts, if you didn’t already know, New Jersey Farmer’s Market Week was celebrated a few weeks ago!

(See the article attached HERE for information on farmer’s market locations, including public transportation options throughout New Jersey.)

Feel off about eating Ragu after that super awkward commercial they set out? Prego, I have to admit, isn’t too bad…I think it’s what you grow up eating that tastes ‘homey’. But nothing tastes AS fresh as just picked tomatoes, thrown in a pan that has copious amounts of sauteed onion and garlic in oil. Nor as beautiful looking.

We all have our own spin on it, but if you’re new to the kitchen, don’t be intimidated! You’ll learn to alter the base to your taste, making it a great recipe to begin with, you starter chefs.

Guest-blogger Debra Greenberg has been kind enough to kick off your weekend with a nice tutorial of how to start your sauce:
You can take the fresh tomatoes (bigger round tomatoes are better, plum, cherries add some nice sweetness if added at the end) and bring a pot of water to a boil. Plunge the whole tomatoes in boiling water until skin starts to peel, usually just takes a minute. Remove from the boiling water and place in bowl of cold water. When it is cool enough for you to touch, then remove peel and squeeze out seeds. You can just mush it up with a fork for chunky tomato sauce, or puree if you like smooth sauce.  Add a drop of olive oil (or add the tomatoes to an already simmering amount of EVOO) and season with fresh basil, Italian seasoning, fresh garlic, or whatever other spices you like.




2 thoughts on “So you’ve got a lot of tomatoes…what now? Spotlight on tomato sauce!

  1. For even quicker sauce, use plum tomatoes rather than the bigger, rounder ones. They’re meatier, with fewer seeds.
    Start by slow-cooking chopped onions in olive oil over a low heat until onions are soft (the low heat keeps the oil from over-cooking). Add salt & pepper to onions. Chop the plum tomatoes (don’t bother skinning or seeding), and toss them in to cook for about 10 minutes. Add fresh basil just before taking sauce off the heat.
    (If you use dried herbs, or sturdy fresh herbs like thyme, add them at the same time you put the tomatoes in the pan.)

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