chave982
Senior Cook
- Joined
- Feb 15, 2007
- Messages
- 246
What a simple recipe for a tomato sauce when you're out of fresh herbs and wine??
If you're using fresh tomatoes, I'd core them, then blanch them in boiling water first to loosen the skins. They will then slip off when you pull them. Cut your tomatoes into chunks and remove most of the seeds. Put everything into a saucepan and set over medium-low heat. The tomatoes will begin to give off their water. You don't want to add water if you don't have to, but if there isn't any generated, you'll have to give it a little help.
Simmer the mixture over low-ish heat for about 20-30 minutes.
I'm with Breezy on the good quality canned tomatoes. I use them in the winter and make a sauce like Chef June's. I took an Italian cooking class years ago, and that's how they made it, with a bit of dried rosemary. Nice taste!