October 11, 2012
too many tomatoes on your hands?
We just visited my parents in Vancouver. They have a small vegetable patch. This small vegetable patch has 3 tomato plants. These three tomato plants proceeded to give them more tomatoes this summer than they knew what to do with. And they were still giving fruit in October.
If you ever face this situation or just find a good deal on tomatoes at the store and buy pounds and pounds of tomatoes, a great way to use them up is to make a fine homemade tomato sauce.
Here's the recipe!
Fresh Homemade Tomato Sauce
adapted from Smitten Kitchen and Food Network
1 lb super-ripe tomatoes
1 large onion
2 gloves garlic
1 jalapeno pepper
1 tbsp pesto sauce
1) First to peel and seed the tomatoes, blanch them. To blanch your tomatoes, cut a small "x" on the bottom of them. Then place then in a pot of boiling water for about 30 seconds. Transfer them to a strainer and run them under cold water for another 30 seconds. Now they're practically peeling themselves. Peeling will be easy at this point. To remove the seeds, cut the tomatoes in quarters and use a spoon to scoop out the seeds. Reserve the tomato juice.
2) Mince the onion, pepper and garlic and sauté them on low-medium heat until they are quite dark, about 10 mins. Roughly chop your tomatoes and add them to the pot. Bring to a simmer, lowering the heat to medium-low to keep it at a gentle simmer. Simmer your sauce, stirring occasionally for 45 minutes.
Pour over pasta and enjoy!