Sunday, July 25, 2010

Fresh tomato sauce

Beautiful tomatoes are in the markets.  Time to make fresh tomato sauce.

Look at a few prior posts regarding peeling and seeding fresh tomatoes. Peeling & seeding tomatoes  Then look at my post for marinara sauce.  Marinara sauce

Once I chop the peeled and seeded tomatoes, I salt them and let them drain a bit to get rid of some of the water.

One difference between making a sauce from fresh tomatoes rather than canned is that you may want to cook the fresh-tomato sauce a bit longer.  Then again, no reason to do that -- it's great crudo.  Do as you see fit.  

Sauce just starting to simmer

Plenty of basil in the markets, too (as well as in my garden), so don't skimp.  Chop up a big handful and dump it into the sauce at the very end.

 A big handful of basil thrown in at the end.

Finished sauce

Cook some pasta al dente, pour the sauce over, and serve.  Pass grated cheese at the table.

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