So many of my posts relate to my excess of tomatoes and this is no exception. I used 12lbs of fresh tomatoes from my garden in this recipe and still have lots more tomatoes left. Pomodoro Sauce is usually my favorite sauce over marinara because it is so light and has the distinct fresh tomato taste even when the tomatoes weren't picked right before putting them into you pot. This is so delicious you don't even have to add sugar to the sauce.
I have only cherry tomatoes right now, but plum, roma, and beef will help you add some additional flavor to the sauce.
Serves: 8
Ingredients:
12lbs of tomatoes
6 Basil leaves with stems attached
Bunch of leaves and stems from a tomato plant
1 Tbs salt
1 6oz can of tomato paste
1 small onion minced
6 Cloves of Roasted Garlic *instructions on how to roast garlic follow*
Preheat the oven to 450 degrees.
1. Heat tomatoes in a large stock pot until all of the water is released (about 10minutes). If you do not have a large enough pot work in batches.
2. Cut off about 1/4 inch off of the top of the garlic head. Place it into tinfoil and drizzle oil on top and place in the oven until brown about 30minutes.
3. If you have a food mill use it to separate the skins and the seed. If you are like me and do not have a food mill, use a hand blender to blend the tomatoes and a mesh sieve to strain the seeds and skins saving the juice and pulp from the tomatoes.
4. In dutch oven or heavy bottomed sauce pan (large enough to fit the tomato juice and pulp in) cook the onion until translucent on medium-high heat. Then add the tomato paste and roasted garlic and mix until the onion is incorporated.
5. Add the tomato juice and cook at a simmer for about 40 minutes.
6. Add the tomato plant and basil leaves with stems attached and continue to cook for 10 more minutes to infuse their flavors. (if working in batches repeat this with the other batches)
6. Remove the tomato plant leaves and basil leaves and add salt to taste.
Serve on fresh pasta
Enjoy!!
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