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Old 04-14-2008, 02:17 PM   #11
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Quote:
Originally Posted by Finmar001 View Post
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.
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Old 04-15-2008, 11:33 AM   #12
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Quote:
Originally Posted by kitchenelf View Post
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.
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Old 04-15-2008, 01:11 PM   #13
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Oven Baked/Roasted Tomatoes

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.

Cherry tomatoes
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Old 04-15-2008, 01:46 PM   #14
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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.
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Old 04-15-2008, 01:53 PM   #15
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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.
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