Post by peterd on Sept 29, 2006 3:17:28 GMT -8
Ingredients:
8 large tomatoes
1 large white onion
4 cloves of garlic
fresh or dried herbs
olive oil
bring a large pot of water to a boil. wash tomatoes and cut a shallow x in the bottom of each. blanch tomatoes until skin starts to peel up. remove from water and let cool. dice the onions and tomatoes saving as much juice as possilbe. slice the garlic. In pot sautee onions and garlic in olive oil until translucent but not brown. add diced tomatoes and juice. If you lost too much juice in the dicing add water to compensate. using the back of your spoon mash tomatoes against the sides of the pot. Add herbs and spices to taste. When it looks like a lumpy sauce turn off heat and let cool to room temperature. When cooled put sauce through a blender or food processer. At this point you can either can it and save it for later or simmer it for one hour with or without meat and serve as you like.
8 large tomatoes
1 large white onion
4 cloves of garlic
fresh or dried herbs
olive oil
bring a large pot of water to a boil. wash tomatoes and cut a shallow x in the bottom of each. blanch tomatoes until skin starts to peel up. remove from water and let cool. dice the onions and tomatoes saving as much juice as possilbe. slice the garlic. In pot sautee onions and garlic in olive oil until translucent but not brown. add diced tomatoes and juice. If you lost too much juice in the dicing add water to compensate. using the back of your spoon mash tomatoes against the sides of the pot. Add herbs and spices to taste. When it looks like a lumpy sauce turn off heat and let cool to room temperature. When cooled put sauce through a blender or food processer. At this point you can either can it and save it for later or simmer it for one hour with or without meat and serve as you like.