Post by fish on May 8, 2008 17:09:11 GMT -6
My sister used to have a large tomato area in her garden. She did just about nothing except plant them and pick them off the ground.
Then she would wash them, put them into freezer bags, and toss them into the freezer.
I always thought she was going to poison somebody, but she had garden tomatoes in the winter.
You have inspired me, Smoke, to try, yet again.
If they are dried, I like them semi-dried, if you know what I mean. What kind of a dehydrator do you use ?
Also Smoke, how do you make your tomato sauce ?
Pam, we know that your're out there and that you make tomato sauce. So I want to know about your sauce too.
Mine basic sauce is simple. Mince the onions. Slow saute in good olive oil. Mince the garlic. Add to the onions so that onions and garlic will finish at the same time. When the onions and garlic are beginning to brown...
If a slow sauce, first add the tomatoes, tomato paste, water, and then add the spices (salt, pepper, sweet basil, and bay leaf). About one half hour before done, add the oregano.
If a quick sauce, add all the spices to the onion/garlic saute for about 30 seconds before adding the tomatoes.
I use a lot of onions as they sweeten the sauce, so the fine mince is important .
And there is always the Foley, although I prefer not to use it. It seems to give a metalic taste to the sauce. Oh, and never use the food processor for the onions. Bad taste for sure !
If I use whole tomatoes in a quick sauce, I have found that using a kitchen spoon to cradle the tomato while in the saucepan and the kitchen shears with the points of the shears against the concave surface of the spoon makes it easy to get a quick, clean, even cut.
Slow sauce, they just cook down.
And then there are the wines that can be used in the sauce.
I like to cook.
fish
Then she would wash them, put them into freezer bags, and toss them into the freezer.
I always thought she was going to poison somebody, but she had garden tomatoes in the winter.
You have inspired me, Smoke, to try, yet again.
If they are dried, I like them semi-dried, if you know what I mean. What kind of a dehydrator do you use ?
Also Smoke, how do you make your tomato sauce ?
Pam, we know that your're out there and that you make tomato sauce. So I want to know about your sauce too.
Mine basic sauce is simple. Mince the onions. Slow saute in good olive oil. Mince the garlic. Add to the onions so that onions and garlic will finish at the same time. When the onions and garlic are beginning to brown...
If a slow sauce, first add the tomatoes, tomato paste, water, and then add the spices (salt, pepper, sweet basil, and bay leaf). About one half hour before done, add the oregano.
If a quick sauce, add all the spices to the onion/garlic saute for about 30 seconds before adding the tomatoes.
I use a lot of onions as they sweeten the sauce, so the fine mince is important .
And there is always the Foley, although I prefer not to use it. It seems to give a metalic taste to the sauce. Oh, and never use the food processor for the onions. Bad taste for sure !
If I use whole tomatoes in a quick sauce, I have found that using a kitchen spoon to cradle the tomato while in the saucepan and the kitchen shears with the points of the shears against the concave surface of the spoon makes it easy to get a quick, clean, even cut.
Slow sauce, they just cook down.
And then there are the wines that can be used in the sauce.
I like to cook.
fish
And so my week begins.