I don't cook most tomato sauces for hours, like the general notion suggests. My view is that a short cook keeps more of the fresh tomato flavor. Fully ripe tomatoes are best.
To that end, getting rid of skins, seeds and the "tomato snot" that surrounds the seeds is a giant step toward getting a thicker sauce while still preserving the freshness. I "clean" the tomatoes and chop them coarsely. Saute in olive oil (with onion, fresh herbs, or whatever) for 20-30 minutes and run a wand blender in it for a while. Usually not to make a smooth puree, but to still preserve some small chunks to give it a bit of "bite."
Did that yesterday to put on this 16", deep dish pizza, the crust of which I cracked flipping it out of the pan. Three ripe tomatoes with other stuff for the sauce. <http://i1.tinypic.com/o8dyls.jpg>
I don't cook most tomato sauces for hours, like the general notion suggests. My view is that a short cook keeps more of the fresh tomato flavor. Fully ripe tomatoes are best.
To that end, getting rid of skins, seeds and the "tomato snot" that surrounds the seeds is a giant step toward getting a thicker sauce while still preserving the freshness. I "clean" the tomatoes and chop them coarsely. Saute in olive oil (with onion, fresh herbs, or whatever) for 20-30 minutes and run a wand blender in it for a while. Usually not to make a smooth puree, but to still preserve some small chunks to give it a bit of "bite."
Did that yesterday to put on this 16", deep dish pizza, the crust of which I cracked flipping it out of the pan. Three ripe tomatoes with other stuff for the sauce. <http://i1.tinypic.com/o8dyls.jpg>
Have you ever tried using frozen tomatoes with the clear yellow juice poured off (don't waste it!) after thawing? They taste like fresh tomatoes, with most of the water gone. The texture is [censored], but you don't care about that if you are cooking and blenderizing them. They'll still have the seeds, if that's a problem.
I don't cook most tomato sauces for hours, like the general notion suggests. My view is that a short cook keeps more of the fresh tomato flavor. Fully ripe tomatoes are best.
To that end, getting rid of skins, seeds and the "tomato snot" that surrounds the seeds is a giant step toward getting a thicker sauce while still preserving the freshness. I "clean" the tomatoes and chop them coarsely. Saute in olive oil (with onion, fresh herbs, or whatever) for 20-30 minutes and run a wand blender in it for a while. Usually not to make a smooth puree, but to still preserve some small chunks to give it a bit of "bite."
Did that yesterday to put on this 16", deep dish pizza, the crust of which I cracked flipping it out of the pan. Three ripe tomatoes with other stuff for the sauce. <http://i1.tinypic.com/o8dyls.jpg>
Have you ever tried using frozen tomatoes with the clear yellow juice poured off (don't waste it!) after thawing?
Nope.
Quoted message said:
They taste like fresh tomatoes, with most of the water gone. The texture is [censored], but you don't care about that if you are cooking and blenderizing them. They'll still have the seeds, if that's a problem.
They don't have to have the seeds. Several ways to get rid of them if that's important. Not a big deal.
