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  • 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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  • #2
    That does look good nicely done
    Jim

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    • #3
      That sounds right tasty!
      Mark
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      • #4
        Try freezing those ‘maters solid next time,,,I got a post on that somewhere... Hmm
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        • #5
          OK here’s one idea..heh.. forgot about it But freezing..alot of the water drains outta them on defrost too.
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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          • #6
            I need some splainin on that. Where does the water go?

            Maybe I need another cup of coffee.

            Nice sauce!

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            • #7
              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!
              Brian

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              • #8
                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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                • #9
                  ^ What he said
                  In God I trust- All others pay cash...
                  Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                  Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                  • #10
                    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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                    • #11
                      Yeah, remove the tater before you blend or before it starts to fall apart.
                      Brian

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                      • #12
                        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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                        • #13
                          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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                          • #14
                            Dang it that looks great - Nice job I could have some skettie now
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                            • #15
                              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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