Fresh Tomato Sauce

Canadian Living Comfort Food - - Pastas & Casseroles -

Score an X in bot­tom of 4 kg plum toma­toes. In large saucepan of boil­ing wa­ter, cook toma­toes un­til skins are be­gin­ning to loosen, about 1 minute. Trans­fer to bowl of ice wa­ter and chill for 20 sec­onds; drain. Work­ing over fine-mesh sieve set over bowl, peel off tomato skins; dis­card. Core toma­toes and re­move seeds to sieve; press seeds to ex­tract juices, re­serv­ing 3 cups. Dis­card seeds and cores. In food pro­ces­sor, purée tomato flesh in batches un­til smooth. Scrape into bowl. In food pro­ces­sor, purée 2 onions, chopped, un­til smooth. In large Dutch oven or heavy-bot­tomed saucepan, heat ½ cup olive oil over medium heat; cook onions, stir­ring oc­ca­sion­ally, un­til golden and liq­uid has evap­o­rated, about 12 min­utes. Stir in 3 cloves gar­lic, minced; cook, stir­ring, un­til fra­grant, about 1 minute. Stir in tomato purée, re­served tomato juice, 1 can (156 ml) tomato paste, 1¼ tsp salt and ½ tsp pep­per; bring to boil. Re­duce heat and sim­mer, stir­ring oc­ca­sion­ally, un­til sauce is thick­ened, about 1½ hours. Makes about 11 cups.

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