Tomato gore

They are a perverse lot, tomatoes. One minute you're shouting at them to ripen up, the next you're begging people to take them before they decompose into pools of red gore.

This week faced with a basket of soggy beauties, I decided to make spaghetti sauce. But being mid-week and and lacking the fortitude to blanche, peel and seed tomotoes, here's what I did:

Recipe--Peels-and-all Spaghetti Sauce

1 dozen fresh tomatoes, cored and halved

5 cloves garlic, thinly sliced

1 onion, chopped

1/4 cup olive oil

Red pepper flakes, a healthy pinch

1/2 cup chopped, fresh basil

3-4 Tbs of tomato paste

Salt to taste

Directions: Sautee garlic and onion in olive oil until translucent. Add red pepper flakes. Turn heat down to low and add tomatoes. Stew for about an hour, leaving the pot uncovered to allow sauce to reduce. Stir in basil and tomato paste. Grind to bloody pulp with an immersion blender.

Bon appetit!

Comments (2) -

September 10. 2009 14:42


You can freeze fresh tomatoes instead of canning if you can't use all of them right away.  I read that in Organic Gardening 30+ years ago & have been doing it ever since.  Just pick them & put them in heavy duty freezer ziploc bags.  (Do not wash them.  I told my SO that last year & he ignored me & washed them & they all split open when they froze which had never before happened.)  When you want to use them (just like canned tomatoes except they taste fresher than canned tomatoes do), just take however many you want to use out of the bag & run warm water over them.  The skins will slip right off & you can put them in soup as is (after you remove the stem>)  I've even made pasta sauce with them frozen.  We still are not getting many tomatoes - we've only had a few days when the temp was 80 or above so it just hasn't been warm enough to get a good crop.  Oh well, at least we have enough to eat fresh now.

donna |

September 10. 2009 19:17


Mmmmmmmm!  Save me enough for a batch of spaghetti!  Did you add any basil?

Sue |

Comments are closed