Last week, Robert and I decided to tackle some tomatoes from his garden. He came over with a variety of ripe, just-picked heirloom and smaller tomatoes We decided to make two different kinds of tomato sauce. One of the recipes had been in my canning folder for years. It came from a 2006 Gourmet magazine article named "Grandma’s Tomato Sauce" and was edited by Edith Guerino. I changed the recipe a bit by adding more sugar and a large carrot to offset the acidity. It turned into a wonderful creamy sauce. For the second sauce recipe, I used Alton Brown’s recipe but changed several ingredients and how the sauce was roasted and completed. The roasted sauce has a tart flavor but a rich tomato taste and is great to put over fish. Robert brought his tomato device that separates the seeds and the skin from the fruit, a clever machine that saved us time and aggravation. I made a large faro salad with tomatoes and herbs using Giada De Laurentis' recipe. For over a week, I kept the tomatoes on a cookie sheet in my cold downstairs office. One night I made a platter of tomato slices with mozzarella and another night we had lamb chops with Julia Child’s "Tomates A La Provençal." Absolutely delicious! A Wonderful Appetizer Here are some thick sliced tomatoes on a bed of lettuce, topped with fresh mozzarella, pesto, slow -baked tomatoes, and sprinkled with fresh basil, balsamic vinegar, olive oil, and salt and pepper. I have been slow roasting tomatoes for several years. I use them like a marmalade on different appetizers. They taste great just by themselves and keep in the refrigerator for about a week .
2 Comments
Robert Kilpatrick
9/6/2014 10:42:50 am
This was fun last year Gerlinde, and even more fun this year. We have more and better tomatoes. Lets fill the freezer with summer sunshine. Your uncooked pasta sauce was awesome.
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Gerlinde
9/6/2014 11:32:04 pm
Your tomatoes are fantastic and so beautiful . I had them on a tuna sandwich last night. Thanks for sharing them with me.
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