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Grandma’s Tomato Sauce

This is a rich delicious sauce, perfect on pasta. I had it with eggplant ravioli, it was superb. I spooned every last drop from my plate. One could make a soup out of it. This sauce brings out the ripe flavorful taste of tomatoes.

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This machine is terrific, separating the seeds and skin from the sauce
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Adding the basil
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The finished sauce


Ingredients:
The recipe yields about 8 cups of sauce

Only use ripe tomatoes
1 TBS of salt
1 ½ TBS sugar
10 Ib tomatoes, cored and quartered
6 garlic cloves, peeled and lightly smashed
1 cup loosely packed fresh basil leaves
1 large carrot
 
½ to 1 cup olive oil

Print Recipe


Directions:

Toss washed and quartered tomatoes with salt and sugar in a large bowl, let them stand for 15 minutes.
Robert and I put the tomatoes through our  machine to separate the skin and seeds from the sauce. The recipe in Gourmet used a food processor after the sauce was cooked and cooled or you can use a food mill fitted with a fine disk. My Italian neighbor peels the tomatoes. 
Cook garlic in oil in a large pot over moderate heat, stirring occasionally, until golden, 3 to 5 minutes, then discard garlic. Add tomato mixture and basil, stirring to combine . Bring to a boil, covered, then reduce heat and simmer, uncovered, stirring more frequently toward end of cooking, until sauce is thickened and reduced , about 2  hours or longer, discard the carrot.  Cool the sauce and ladle into containers and freeze the next day
. 

Guten Appetit!
Recipe  from Edith Guerino  
Gourmet Magazine 2006
By © Sunnycovechef

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