Fresh Tomato Sauce
Processing tomatoes to make a traditional Tomato Sauce is tedious indeed. Not what you really want to be doing in the summer months.
So a few years ago I went through my Cookbooks and found a fresh tomato sauce, tweaking it to come up with this one.
The best part about this sauce is that it cooks pretty quickly. The cut tomatoes are drained before cooking, reducing a lot of the juice, without having to reduce it with cooking. Because of this you can use any kind of tomato, it does not necessarily have to be a plum tomato.
If you grow your own tomatoes, by now you will have an abundant supply of them and this is a great recipe to help alleviate that overload. The farmers markets also have plenty of tomatoes and at good prices, too.
Fresh Tomato Sauce (adapted from Cooking Light)
4-1/2 to 5 pounds of tomatoes
3/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
2 cups finely chopped onions
3 garlic cloves, finely chopped
1/4 cup chopped fresh basil
1/4 cup tomato paste
2 tablespoons sugar
Cut tomatoes into 1/2 inch pieces. Place in a colander over the sink or a bowl (if your sink is busy, like mine was today). Sprinkle with the salt and toss well. Let drain for 30 minutes.
Melt butter in large saucepan, over medium heat. Add olive oil. Chop onion and garlic (together in the Cuisinart Mini Prep Plus, if you have one) and put in saucepan. Saute for 10 minutes until soft and translucent. Add drained tomatoes, fresh basil, tomato paste and sugar. Let simmer at medium heat for 15 to 20 minutes. Sauce will thicken slightly and there will still be chunks of tomatoes. Season with salt, if needed. (mine needed an extra 1/4 teaspoon, today).
the tomatoes I used, Health Kick:
a little more than 5 pounds:
cut tomatoes: I use a fine edged bread knife
tomatoes draining over a bowl:
the rest of the ingredients join the onions:
after 20 minutes of simmering: