Monday, September 27, 2010


Since the tomatoes started going off a few weeks ago, I have had two big saucing sessions.  I did two separate batches each time - one with all Amish Paste tomatoes, and one with a mixture of different varieties.  

For both batches, the first part was the same.  After blanching them for 60-90 seconds (depending on the size), the tomatoes went into an ice bath and then were peeled, sliced and seeded.  It is messy, but very easy to do.

With the mixed varieties, I spooned them into the blender and whizzed them up into a slurry.  I poured the puree into clean quart-sized jars, lidded and labeled them, and sent them off to live in the freezer until needed.
With the Amish Pastes, I set about making an actual simple tomato sauce.  I used Alice Waters' recipe from The Art of Simple Food - there's not much to it, but with tasty tomatoes it really makes a delicious basic sauce that you can use on its own or easily dress up in dozens of different ways.  To store, I did the same as above - into clean mason jars and into the freezer.

So this winter when we are looking for some bright summer flavor, I will most likely use the mixed tomato puree to make tomato soup - with croque monsieurs or other grilled cheese sandwiches, of course.  The simple sauce will eventually partner up with some meatballs as it is, or maybe be cooked down into a heartier bolognese, or possibly make it into a casserole dish as lasagna or eggplant parmesan or....


  1. Those look great. Daniel especially liked the green emerald variety and commented "wow! those three are connected!"

    I bet you could make an awesome sangrita with those suckers!

  2. Sangrita! What a great idea. In the process of making the sauce I actually generated a decent amount of tomato juice. The idea of making a garden-fresh Bloody Mary crossed my mind, but I think making Sangrita would be fun. I referenced Matt's Miscellany and I'm kind of feeling the grapefruit version...