Tomato sauce variations

[kitchenelf]

Originally Posted by Finmar001

Use fresh tomatoes, of course

Actually, I very rarely use fresh tomatoes as they don't have any flavor except for a few weeks only in the summer. Canned tomatoes fit the bill here more times than not.

[Argamemnon]

Originally Posted by kitchenelf

Actually, I very rarely use fresh tomatoes as they don't have any flavor except for a few weeks only in the summer. Canned tomatoes fit the bill here more times than not.

I agree, I also prefer canned plum tomatoes.

[*amy*]

Rather than a traditional heavy sauce, try roasting fresh tomatoes w herbs, garlic, salt & evoo. Here's an example of a suggestion for suzi re Cherry tomatoes.

http://www.discusscooking.com/forums...9&postcount=16

[larry_stewart]

I skin, seed and cook down my tomatoes from my garden then freeze. USe as needed. Last year I froze 40 quarts of the stuff. Actually had to buy a new freezer just for that :) . Sometimes Ill make a tortelini salad with some marinara + balsamic vinegar + garlic + oil + olives + sun dried tomatoes and marinated artichoke hearts. Recently just got into sprinkling some toasted pine nuts on top of my pata with sauce.

[Jeekinz]

Add some roasted red peppers, artichokes and capers.

I also keep my sauces very basic. i.e. canned tomatoes, evoo, salt, garlic & basil would be my most basic one. I try to swap out ingredients to get variations and to keep the ingredient list down. I like to slice whole canned tomatoes and thin the sauce out a bit with wine, stock or water for a lighter sauce to use in a braise. Also, don't cook the bejesus out of it.