On Thu, 18 Aug 2011 16:04:43 -0700 (PDT), ImStillMags
> wrote:

> On Aug 18, 3:19*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
>
> great idea to roast first. Thanks for the suggestion.

I just did that last night to some tomatoes that were in danger of
turning the corner. They smell sooo good and it's only tomato meat.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila