Helen RandellMaking Pasta Sauce
March 1st 2009 22:25
This weekend I decided to take all my tomatoes and turn them into pasta sauce.
The first step is to deseed them all. This is not as much fun as it sounds. It took my the better part of half an hour, and when I was done I was covered in sticky tomato seeds and there were splotches on my doors and wall. I did manage not to squirt myself in the eye, but it was a close thing.
Next, roughly chop the tomatoes and put them into a big pot. Slice one onion and several garlic cloves and put these in as well. Add a few herbs and some olive oil. Cover and put the whole thing in the oven. Bake for about an hour and a half (depending on how much you do) until the tomatoes have gone soft and the juices are released. At this point, I added some red wine, as well as some water to dilute the mixture. Once your sauce is at the desired consistency, you are done.
This sauce freezes really well, or can be kept in the fridge for up to a week.
The first step is to deseed them all. This is not as much fun as it sounds. It took my the better part of half an hour, and when I was done I was covered in sticky tomato seeds and there were splotches on my doors and wall. I did manage not to squirt myself in the eye, but it was a close thing.
Next, roughly chop the tomatoes and put them into a big pot. Slice one onion and several garlic cloves and put these in as well. Add a few herbs and some olive oil. Cover and put the whole thing in the oven. Bake for about an hour and a half (depending on how much you do) until the tomatoes have gone soft and the juices are released. At this point, I added some red wine, as well as some water to dilute the mixture. Once your sauce is at the desired consistency, you are done.
This sauce freezes really well, or can be kept in the fridge for up to a week.
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