
If you want to eat them fresh, buy from sellers that are still putting out slices to taste – otherwise you run the risk of getting a mealy one. But grab the value bags of tomatoes with abandon if you are making tomato paste or tomato sauce. Deborah Madison, in her farm-to-table cookbook Local Flavors, convinced me to make tomato sauce for the rest of the year, simply by sharing her trick to save room in the freezer: zip lock bags laid on the freezer floor freeze flat and thin, easy for storing AND thawing – you can just place the frozen bag in the same water you are bringing to a boil for pasta and before you know it you have spaghetti marinara.
The recipe itself is a cinch. No blanching, peeling, coring or seeding necessary. Just quarter the tomatoes and toss in a pot.
Tomato Sauce
~6 cups
6-7 pounds of tomatoes, rinsed and quartered (about 2 large “apple” bags from Fred Wilklow’s Orchard)
6 Tbs fresh basil or marjoram (optional), chopped
4 Tbs olive oil
salt, pepper
Throw the tomatoes and basil in the largest pot you own; cover and add medium heat. The tomatoes should begin releasing their juices immediately, but double-check to make sure the tomatoes don’t scorch. If they are still dry at the bottom after the first 4-5 minutes add a bit of water and cover again.
Let cook about 30 minutes until the tomatoes have completely broken down. Pass through a food press or blender, to make it a uniform consistency. Simmer with cover off, stirring occasionally for about 60 minutes, until sauce is desired thickness. Stir in olive oil and seasonings. Cool before portioning 1 cup allotments into ziplock freezer bags.
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