Thursday, April 06, 2006

the Very Best Real Tomato Sauce



Now the secret to this is slow cooking. You really have to do it on a day where you're going to be home and you can be around to stir this once in a while. (Note that it does not take much watching or work.)
Cut up one clove of garlic and put it in a pan with about a quarter cup of olive oil. Then you put the tomatoes in (cut in half, face down) and cook on low - medium -low until completely mushy. (This way, if you want, you can lift the skin off the tomatoes when they're cooked.)
When they are mushy stir, and add a teaspoon of sugar, a half a teaspoon of salt, and a half a cup of red wine. (Drink the other half - lol)
Then cook & stir some more until it starts looking almost creamy.

You can add sliced smoked ham, parmasian cheeze, basil, cooked onions, or some cooked ground beef to this recipe and make spagetti sauce, or use it to make lasagna. Or just drizzle it over some fresh noodles and enjoy with a nice glass of red wine!

12 comments:

JLB said...

Mmmmm, fantastic! Thanks Sam! I will definitely be trying this recipe! I only have three tomatoes in my fridge though... I guess I'll have to save this for another night.

PS - I found you through your comments at Miss Snark :)

Sam said...

Hey there! Yes, you need more than three tomatoes, lol.
Isn't Miss Snark's Site fun? The contest is making me laugh.

December Quinn said...

Mmmmm! I've always wanted to try making my own sauce!

Reminds me I have to dig out that pie recipe! I won't forget!

Daisy Dexter Dobbs said...

Great recipe, Sam. I make it about the same way. There’s just nothing like fresh tomato sauce. It’s so different from the stuff in the jars. I love it just with crusty bread and that other half-bottle of wine (or maybe more--LOL). As with your apple tart recipe, I really like the photography. Makes me feel like I’ve been whisked to your cozy country kitchen in France. :-)

I just read your corrupted wishes post and all the comments (been steeped in edits). What witty and sensational fun!

Sam said...

Hi December! I made the mistake of making this one day and now my hubby won't let me buy tomato sauce - lol. It really is good. You can add pretty much anything for flavor too - a bouillon cube is good if you're not planning on adding meat, for example.
Hi Daisy!!
I'm waiting for edits - waiting is worse than anything because you imagine the worst - as in - rewite it from scratch! Argh!

Virenda said...

I'm excited, I LOVE new recipes. I'm a really bad cook though, I always mess everything up. I'm going to be trying this one and just hope it turns out well.

Question. What happens if I keep the skins on? Does it get chewy or bitter or something? Can I use canned ones? Organic canned ones?

Sam said...

Hi Virenda - this is a fail safe recipe -honest. I think it's best to use fresh tomatoes - in the summer this recipe is unbeatable because of the gardens...
I leave the skins on, but my best friend Andrea takes them off - (she showed me the hint of cutting the tomatoes just in half and cokking them slowly face down)
I usually add a bouillon cube because I love to have it plain over pasta and the bouillon adds a little richness to the flavor. (but I don't add salt in that case)

Kate R said...

The best way I've found to make tomato sauce is to bake the tomatoes (and onions and garlic with a dollop of wine) -- that really makes it thicker. Then you take it out of the oven and puree or hand blend it, depending on how chunky you want it.

And the best part of making them is sqqqqueeeezzzing the tomatoes to get the seeds out. The boys will actually help me with that.

Sam said...

Hi Kate,
I love oven roasted tomatoes - what a good idea - I'll have to try this!!

Bonita said...

I am so lucky because my parents can fresh tomatoes from their garden each summer for me. Thus all year long, I have the essence of summer fresh tomatoes to cook with.

Doug Hoffman said...

This looks great, Sam. Tomato sauce is one of those things I get lazy with -- I use a can of chopped tomatoes and simmer it with sauteed onion & garlic, salt, pepper, herbs. My instincts say yours is way better. I'll have to try it.

Lyn Cash said...

oh yeah - gotta try this!