but when all was said and done, didn’t put on as big of a show as I had hoped. I blame our uncharacteristically mild weather, and my new attempt at growing them in pots. Next year, my tomatoes will be free range.
Still dreaming of fresh pasta sauce, I bought 6 lbs of tomatoes for $3 at the farmer’s market. I’ve experimented a few times now with broiling as an homage to the Mexican method of charring. It has become my new favorite way of making a fresh Italian tomato sauce. It’s a super quick and simple method that brings out the sweetness, but doesn’t fully cook them so the sauce retains a nice freshness.
6 lbs tomatoes (obviously you can make a smaller batch, but I like to cook big and freeze the rest for a lazy day)
3-4 tablespoons good olive oil
3 cloves garlic
fistful of fresh basil leaves
a little salt and pepper
1) Preheat broiler.
2) Wash and dry tomatoes and remove stems. Single layer them in a rimmed cookie sheet or broiler pan without the grate. Drizzle with a little olive oil.
4) While the ‘maters cook and cool, mince garlic and basil and put in blender with 3-4 tablespoons olive oil and a little salt & pepper. (Cue the whining-Why do I have to cut stuff up before it goes in the blender? Because dear Henry, then you can blend less and have a thicker sauce.)
5) Once tomatoes are cool enough to handle, peel and toss into blender (minus peelings).
6) Blend it up in two batches, then season to taste in a large bowl.
7) Freeze in plastic storage bags or containers. (I measure them into 1, 2, or 3 cup servings.) 6 lbs makes about 5 cups of sauce, and will last several months in the freezer.
8) To reheat, cut off the plastic bag. Defrost in a bowl in the microwave for about 4-5 minutes at regular heat, stirring every 1-2 minutes.