First Tomato Sauce
On Aug 18, 6:19*am, "Kent" > wrote:
> *I *make fresh tomato sauce slightly differently than recipes I've seen.
> Fresh roma tomatoes just dropped to $.50/lb, $12 for a 24lb lug. It's time
> to proceed.
>
> 1. * *Before straining, put tomatoes into pasta pan and roast at 350F for
> 1-1.5 hours, until tomatoes are soft.
> 2. * *Then put roasted tomatoes into the tomato crusher strainer and strain.
> 3. * *Make sure to save any watery tomato stock at the bottom of the
> roasting pan and add that to the final sauce . That has and adds more tomato
> taste,
> 4. * *Then everything goes back into the pasta pan. *Simmer at very low
> temp. until the consistency and thickness of sauce you want is reached.
> Simmer a bit more for pizza sauce.
>
> By roasting before crushing and straining, straining is much easier. You get
> rid of the seeds and skins only. That's the big advance of the pre-strain
> roasting.
>
> Pasta sauce with fresh tomatoes change everything when making pizza and
> pasta.
>
> Kent
Sounds like a plan.
|