Subj : Fresh Tomato Sauce - Pas
To : Ben Collver
From : Dave Drum
Date : Sun Oct 01 2023 06:30:00
-=> Ben Collver wrote to All <=-
BC> Title: Fresh Tomato Sauce - Pasta Alla Pomarola
BC> Categories: Pasta, Sauces
BC> Yield: 1 servings
BC> 1 1/2 lb Ripe Italian plum tomatoes
BC> -(675 g)
BC> 4 tb Olive oil (60 ml)
BC> 1 Onion; finely chopped
BC> 2 oz Fresh or dried spaghetti
BC> -(350 g)
Couple things here, Ben. First is the typographical error. 350 grams is
much closer to 10 - 12 ounces than to 2 ounces. You're gonna have waaay
more than a single serving, too.
I've mentioned here that someone has been gifting me with more tomatoes
than I can comfortably eat. And I've shared the largess with friend &
family. So, when I came upon the recipe below from my favourite foodie
blog I thought "I've died and gone to heaven". As always I've made a few
changes/adaptations to suit my style. Bv)=
Most of the tomatoes used were waaaaaay past salad or sandwich use - to
"next stop is the bin". They worked a treat here - even if there were a
few "eeeeewwwww" moments when coring them. Bv)= I own a Foley Food
Mill but I'm blowed if I can remember to whom I loaned it last. So, as
I make the cooking liquid for my chilli using the blender I figured,
"Why not?" Worked out very well, it did.
Got a comment or two that it reminded of "V8 vegetable cocktail". So
if I do any more this season I'll run a couple carrots and a parsnip
along with whatever fruits I have to hand through my juicer for that
person and see what they think.
Anyway, here's the recipe. Have fun with it .....
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Home-made Tomato Juice
Categories: Vegetables, Chilies
Yield: 8 servings
3 lb Very ripe garden tomatoes;
- cored, rough chopped
1 1/4 c Chopped celery w/leaves
1/3 c Chopped white/yellow onion
2 tb Sugar; to taste
1 ts Salt
pn Black pepper
Tabasco sauce; 6 to 8 drops
- to taste *
Cook the tomatoes, vegetables, and seasonings: Put all
of the ingredients into a large non-reactive pot (use
stainless steel, not aluminum). Bring to a simmer and
cook, uncovered, until mixture is completely soupy,
about 25 minutes.
Force the mixture through a fine-mesh sieve, chinoise,
or food mill. Cool completely.
SIMPLE TIP! If you like, save the solids left in the
strainer. Puree them with a little water and to add to
recipes for a tomato-y boost.
UDD NOTE: i ran my juice through my Waring blender which
pretty well did for all the solids so that there was
nothing to strain
Store covered and chilled. Will last for about 1 week in
the refrigerator.
* I am not a big fan of Tabasco. I find it bitter and
it's often more heat than I appreciate. I used eithe
Cholula or, oddly, Franks.
Recipe adapted from Gourmet Magazine, who got it from
Chef Brill Williams of The Inn at Sawmill Farm in West
Dover, Vermont. -- Elise Bauer
RECIPE FROM:
https://www.simplyrecipes.com
Uncle Dirty Dave's Kitchen
MMMMM
... "A waist is a terrible thing to mind." -- Jane Caminos
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