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  #1  
Old 10-05-2017, 10:25 AM
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Default Italian tomato sauce

Hello all! I haven't participated much lately but I still read the forum almost daily so decided I better start sharing a little again.

My garden has been lackluster this year. We went from cool and wet to hot and dry within 24 hours back in June. Then, 2 hail storms and a myriad of bug problems made tomato growing quite a challenge this year. Anyway, was finally able to harvest ten pounds so had to make a sauce.

Here's some of the take.

Started by softening 2 medium onions, a sweet yellow and a red and five cloves of garlic. Seasoned with some S&P.


Added the 10 pounds of skinned tomatoes. All of the tomatoes were slightly crushed by hand to get some of the excess water out.


While that was warming up, some herbs were gathered and tied and added to the pot. 2 bay leaves, 2 sprigs of fresh oregano, 6 or 7 sprigs of fresh thyme, 15 or so basil leaves, and a small bunch of parsley.


Simmering commenced. About halfway through, 1 cup of red wine went in. The rest of the bottle went directly into the cook! When the sauce was reduced by about half, the herbs were removed.


4 Tbs. of butter was stirred in and the stick blender went to work. Added some S&P to taste and finished up to this.


Fried up some sausage, added some sauce, and served over spaghetti. Was too hungry for plated pics! Delicious!

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Old 10-05-2017, 10:28 AM
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That does look good nicely done
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Old 10-05-2017, 10:34 AM
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That sounds right tasty!
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Old 10-05-2017, 10:58 AM
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Try freezing those ‘maters solid next time,,,I got a post on that somewhere... Hmm
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Old 10-05-2017, 11:01 AM
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OK here’s one idea..heh.. forgot about it But freezing..alot of the water drains outta them on defrost too.
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Old 10-05-2017, 12:45 PM
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I need some splainin on that. Where does the water go?

Maybe I need another cup of coffee.

Nice sauce!
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Old 10-05-2017, 01:21 PM
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Add a peeled tater to the sauce to soak up the acid, add a few anchovies with the onions and you will be very happy!
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Old 10-05-2017, 01:27 PM
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To get the sauce thick enough I have to simmer and reduce for around 2 hours. Any water I can squeeze out just reduces cooking time. Frozen tomatoes will leak out a lot of water as they thaw. Freezing ruptures the cellular structure so the liquid releases naturally.

Freezing tomatoes is also a good way to skin them. When they thaw, the skins slip off pretty easy. In this case, the tomatoes were fresh and I wanted to cook right away. I skinned them by blanching and shocking in ice water.

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Old 10-05-2017, 01:29 PM
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^ What he said
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Old 10-05-2017, 01:31 PM
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Quote:
Originally Posted by barkonbutts View Post
Add a peeled tater to the sauce to soak up the acid, add a few anchovies with the onions and you will be very happy!
Thanks, I will try that. I add butter to soften the acid and round out the taste but the potato is interesting. You remove it when done, I assume?

Dang, I forget about anchovies. Thanks for the reminder. They do add quite a bit of depth to a sauce like this.

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Old 10-05-2017, 01:39 PM
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Yeah, remove the tater before you blend or before it starts to fall apart.
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Old 10-05-2017, 01:41 PM
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Quote:
Originally Posted by barkonbutts View Post
Yeah, remove the tater before you blend or before it starts to fall apart.
Awesome! Adding it to recipe.

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Old 10-05-2017, 05:12 PM
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Sauce looks delicious. Any special reason why you chose to bundle the herbs rather than chop them and keep them in the sauce?

Feel free to send me a jar and I will test it for you!
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Old 10-05-2017, 05:24 PM
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Dang it that looks great - Nice job I could have some skettie now
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Old 10-05-2017, 05:47 PM
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Quote:
Originally Posted by jwbtulsa View Post
Sauce looks delicious. Any special reason why you chose to bundle the herbs rather than chop them and keep them in the sauce?

Feel free to send me a jar and I will test it for you!
It makes it easier to remove the herbs before blending. I remove them simply to help the color of the sauce stay as red as possible. No biggie either way.
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Old 10-05-2017, 07:48 PM
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Well played Sir.. Well Played...
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Old 10-05-2017, 09:02 PM
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Mighty fine looking - learned a few things on this post as well freezing, potatoes, and anchovies...never heard of any those!
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Old 10-05-2017, 10:07 PM
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Excellent sauce...Just excellent...
That's gonna taste even better this winter when the snow is a blowin...

Man you aren't kidding about the weather challenges this year...From too cold to to hot overnight...

I gotta say I don't understand the whole potato thing...But to each their own...

Another way to peel your tomatoes and boost the flavors a bit is fire roasting...Maybe I'll post some pics from my last salsa gig to show ya what I mean...

Well...points on the reload...
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Old 10-05-2017, 11:00 PM
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That looks and sounds so Good! I’ve never tried something like this but you are going to make me do it!

Points when I can post them!
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