An Easy Tomato Sauce Made Easier

[elleng]

A Season’s Last Sauce

http://www.nytimes.com/2010/10/06/dining/06mini.html

[The empressof all]

1. I do this kind of sauce all the time....It's the best

I splurged and got a Vitamix a few months ago (I know ...the kitchen equipment addiction again) I just toss the tomatoes in with some garlic, salt and EVOO and let it rip in the blender until warm. I don't bother peeling the tomatoes. It's been such a bad year for them here I've only been able to pull cherries out of the garden and who in their right mind is gonna bother peeling them. I finish with basil. It's delicious!

[TreasonousBastard]

2. That's interesting. I'll try it with the next batch of tomatoes. But, I just made...

a very nice sauce a more old-fashioned way.

Threw the tomatoes into a large pot with a little water and let them stew away. Fingers in the pot when it cooled and pulled out the skins (this part was optional) then used the stick blender to mash 'em up (why dirty the blender or food processor?).

Season to taste and freeze what I don't use right away.

[The empressof all]

3. The raw taste is really different

It's a lighter "fresher" tasting sauce. Not better than the old fashioned way just different. It's really best made with just picked tomatoes and fresh basil so it's an only in the summertime kind of treat.

[hippywife]

4. It's really hard to beat

a classic pomodoro. It also makes an excellent side to any Italian meal as it is so light and fresh. It stands on it's own yet doesn't take away from the entree.