this looks complicated!

feldon30 · September 1, 2015

He's doing a REALLY complicated hybrid of the recipes we've posted before:

http://settfest.feldoncentral.com/20...e-pasta-sauce/
http://settfest.feldoncentral.com/20...-tomato-sauce/

I cut up and salt tomatoes and sit them in a strainer over a bowl for 30 minutes. Then I transfer the juice to a skillet an boil it until it is a thick tomato paste. Meanwhile I cook the diced tomatoes with basil, garlic, and olive oil in a skillet, pouring excess liquid into the tomato paste skillet. After 30-35 minutes combine the two skillets and you've got a sauce that is still fresh tasting and hasn't lost the heirloom flavor.

These days I find myself following Suze's roasted tomato sauce recipe most often. It's good for large quantities which I have been freezing in ziplock bags. I only cook for 90 minutes rather than 2 hours as I don't want it quite so dry/concentrated. I want an actual sauce. I haven't found that the 90 minute cooking time loses the heirloom flavor, but maybe I should cut up a fresh tomato and throw it in there at the end just to see what it's like.

September 1, 2015	#2
feldon30 Tomatovillian™ Join Date: May 2006 Location: Rock Hill, SC Posts: 5,346	He's doing a REALLY complicated hybrid of the recipes we've posted before: http://settfest.feldoncentral.com/20...e-pasta-sauce/ http://settfest.feldoncentral.com/20...-tomato-sauce/ I cut up and salt tomatoes and sit them in a strainer over a bowl for 30 minutes. Then I transfer the juice to a skillet an boil it until it is a thick tomato paste. Meanwhile I cook the diced tomatoes with basil, garlic, and olive oil in a skillet, pouring excess liquid into the tomato paste skillet. After 30-35 minutes combine the two skillets and you've got a sauce that is still fresh tasting and hasn't lost the heirloom flavor. These days I find myself following Suze's roasted tomato sauce recipe most often. It's good for large quantities which I have been freezing in ziplock bags. I only cook for 90 minutes rather than 2 hours as I don't want it quite so dry/concentrated. I want an actual sauce. I haven't found that the 90 minute cooking time loses the heirloom flavor, but maybe I should cut up a fresh tomato and throw it in there at the end just to see what it's like. __________________ [SIZE="3"]I've relaunched my gardening website -- [B]TheUnconventionalTomato.com[/B][/SIZE] * [I][SIZE="1"]*I'm not allowed to post weblinks so you'll have to copy-paste it manually.[/SIZE][/I]