I think tomato is a very controversial, and yet a very simple kitchen ingredient. The controversy that surrounds it is whether it’s a fruit or a vegetable.
(Image courtesy buzzle. com.)
As you all know I think in food. I think in flavor. I think in spices.. 🙂
When I think of summer, I think strawberries, I think chilled prosecco and I think tomatoes.
Sweet, juice and ripe tomatoes. Here is an ode to the complex and yet simple food ingredient “The tomato”.
Basic Tomato sauce:
2-3 Pounds of fresh ripe tomatoes
2-3 medium sized white onions
5-6 cloves of garlic
1 Tbsp Tomato paste (optional)
OO- 1/4 cup + 2 Tbsp
1/2 cup of chopped fresh herbs ( A combination of basil, thyme, marjoram, rosemary and oregano – 1-2 sprigs of each)
salt, pepper and crushed red pepper to taste
1/2 cup of white wine
Arrange the veggies in an oven proof pan and drizzle generously with OO. Roast tomatoes, white onions and garlic in a preheated oven at 375 degrees for 15-17 minutes.
Remove from the oven and carefully put in deep stockpot. Add a glass of water, the herbs (optional tomato paste for color and more flavor) and the seasonings. Crush the tomatoes using the back of a spatula. Cover with a lid and cook on medium heat for about 15-20 minutes. Keep stirring in between.
Add the wine and cook without the lid for 10-12 more minutes.
Add water if the sauce is too thick. Add the 2 Tbsp of OO.
Let cool completely and store in washed,and dry air tight mason jars.