Twenty-five tomato plants–I got carried away and planted a few too many this gardening season. Thus far, I’ve harvested close to 100 pounds! Yep, I’ve been busy in the kitchen cooking and canning tomatoes for the past few weeks: whole tomatoes, roasted pepper & garlic tomato sauce, garden fresh sauce, roasted tomato & basil soup, tomato & zucchini soup, and roasted tomato & chile salsa. My pantry is busting at the seams with mason jars filled with goodies.
I think maybe next season I’ll scale back. Just a wee bit, don’t ya think?
And I still have a couple plants left from which to harvest. Not done yet! I did pull most of them so I could begin preparing the soil for a fall planting. It broke my heart to pull up plants that still wanted to produce, but now that I’m back to teaching, my time is limited. Sigh…
Last summer, I discovered the Garden Fresh Tomato Sauce from the folks at America’s Test Kitchen (ATK) and fell head over heals in love with it. I could hardly wait for this season’s tomatoes to ripen to make it again.
This recipe from Marcella Hazan’s The Classic Italian Cookbook also uses fresh garden tomatoes but has a few more ingredients that add some flavor layers to the sauce. Both are scrumptious and I like them equally well.
What I love about this particular recipe is that the skins aren’t peeled from the tomatoes. That saves a bit of time, for sure. Although the ATK recipe cooks up quickly, blanching and peeling the tomatoes for it takes some time, so both recipes rank equally in terms of prep and cook time, in my opinion. The Hazan recipe uses more kitchenware, so cleanup takes longer, but the flavor more than makes up for that.
Try them both. Let me know what you think. Definitely use fresh tomatoes, though–either homegrown or from the farmer’s market for best flavor…or picked from a farm if you have a u-pick tomato farm close to your home.
Marcella Hazan’s Tomato Sauce
- 2 pounds fresh Roma tomatoes (I used San Marzano tomatoes)
- 2/3 cup chopped carrots
- 2/3 cup chopped celery
- 2/3 cup chopped onion
- 1 1/2 – 2 tsp. salt
- pinch of sugar
- 1/2 cup olive oil (I used 2 tbsp. instead)
- Wash tomatoes and cut them in half lengthwise.
- Cook in a covered non-reactive stockpot over medium heat for 10 minutes.
- Add celery, carrots, onions, salt, and sugar.
- Cook at a steady simmer, uncovered, for 30 minutes.
- Allow to cool slightly, then purée in a blender or food mill.
- Return to pot, add olive oil, and cook at a steady simmer, uncovered, for 15 minutes.
- Taste and add more salt if desired.
Note: Sauce can be frozen in canning jars or plastic freezer bags for several months.
SOURCE: Playin with My Food