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lavanta · September 23, 2014

This is a very flavorful tomato sauce that is great for meat balls (turkey or beef). Not very good for pasta. It came from a TV show. I make a bunch of these and freeze for winter.
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GRANDMA LOUISE’S TOMATO SAUCE

INGREDIENTS
• 6 lb Beef or Heirloom tomatoes
• 4 Star anise
• 1 Vanilla pod
• Sea salt & cracked black pepper to season
• White sugar
• 2 Sprig fresh thyme
• 1-2 Bay leaves
INFUSION
• Fresh garlic
• 28gm bunch fresh basil ( a big bunch)
• Extra virgin olive oil

DIRECTIONS
1. Place a heavy cast pan to heat up.
2. Wash the tomatoes and halve roughly.
3. Place into the hot pan and season with salt, pepper and a touch of sugar.
4. Add the bay leaves, thyme, anise and vanilla.
5. Allow the tomatoes to start to cook then press them gently with a masher to help them to release their juice.
6. Reduce the heat down to just simmering and continue for about 2 - 3 hours until a thickened. This slow evaporation of the moisture from the tomatoes will produce a deep color concentrated flavor without any bitterness.
7. Add the garlic and after 3-4 minutes turn off the heat.
8. Add basil to the warm paste and finish with a good amount of olive oil to finish the infusion. Allow to cool and remove basil, bay leaves, star anise, and vanilla bean before storing.

NOTES
• If you have added too much sugar to start this can be balanced out with a touch of vinegar.
• Always taste the tomatoes uncooked to determine their natural sweetness before you add the sugar.
• The amount of garlic to infuse with greatly depends on its strength; again make your own judgment.
• Additional seasoning such as cumin, fennel seeds, chili etc can be added this is of course personal taste again.

September 23, 2014	#123
lavanta Tomatovillian™ Join Date: May 2013 Location: San Diego, CA Posts: 68	Grandma Louise's Tomato Sauce This is a very flavorful tomato sauce that is great for meat balls (turkey or beef). Not very good for pasta. It came from a TV show. I make a bunch of these and freeze for winter. ----------------------------- GRANDMA LOUISE’S TOMATO SAUCE INGREDIENTS • 6 lb Beef or Heirloom tomatoes • 4 Star anise • 1 Vanilla pod • Sea salt & cracked black pepper to season • White sugar • 2 Sprig fresh thyme • 1-2 Bay leaves INFUSION • Fresh garlic • 28gm bunch fresh basil ( a big bunch) • Extra virgin olive oil DIRECTIONS 1. Place a heavy cast pan to heat up. 2. Wash the tomatoes and halve roughly. 3. Place into the hot pan and season with salt, pepper and a touch of sugar. 4. Add the bay leaves, thyme, anise and vanilla. 5. Allow the tomatoes to start to cook then press them gently with a masher to help them to release their juice. 6. Reduce the heat down to just simmering and continue for about 2 - 3 hours until a thickened. This slow evaporation of the moisture from the tomatoes will produce a deep color concentrated flavor without any bitterness. 7. Add the garlic and after 3-4 minutes turn off the heat. 8. Add basil to the warm paste and finish with a good amount of olive oil to finish the infusion. Allow to cool and remove basil, bay leaves, star anise, and vanilla bean before storing. NOTES • If you have added too much sugar to start this can be balanced out with a touch of vinegar. • Always taste the tomatoes uncooked to determine their natural sweetness before you add the sugar. • The amount of garlic to infuse with greatly depends on its strength; again make your own judgment. • Additional seasoning such as cumin, fennel seeds, chili etc can be added this is of course personal taste again.