scansinboy

I've got a buttload of tomatoes left over from my garden, and I'm looking for a good tomato sauce recipe.
Not all of them are roma tomatos, but about 60% of them are. can I use other tomatoes in the sauce besides romas?

Thanks.

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Averett

Sure, no one says you can't use different tomatoes

I made a simple sauce the other night, but with caned diced tomatoes. Here's the basics:

Big stock pot
2 tablespoons olive oil
small onion chopped into small pieces
couple of garlic cloves minced
2 cans tomato paste
Crushed tomatos
Basil

I also added some mushrooms. The sauce I made was a bit too thick, so I added a bit of beef broth. If I had red win I would have added that.

I heated up the olive oil and put in the onions and garlic. Let that cook until it was golden. Then I added the mushrooms. Cooked them up until they were nice and soft. Next I added tomato paste and crushed tomatos and a bit of chopped up fresh basil. Once I realized that the sauce was really thick, I added the beef broth. I let that simmer for about a half an hour, stirring occassionally. It was a good sauce, but it needs improvement.

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hotdogg

Simple and Quick...Lots of Garlic (a whole clove minced fine or sliced fine) in olive oil, Salt & Pepper to taste...A few flakes red pepper in a large stock pot. Never let the garlic get brown (it gets bitter)

Skin your tomatoes (score with a knife, then drop in boiling water for a few minutes and then into ice water. This loosens the skin for easy removal...Cut in half and squeeze out most of the seeds and excess liquid. Then coarsely chop your tomatoes.

Add the tomatoes to the stock pot and heat thru...Now add a few good handfuls of fresh basil chopped coarsely(and a little fresh parsley if so desired)...

Never cook fresh tomatoes for too long, the acid makes the sauce get bitter, so do the seeds...Always re-season just before serving with some extra virgin olive oil and fresh basil (once extra virgin is heated it is no longer extra virgin, and looses that fresh fruity taste)

A good trick is to cook your pasta until almost done, drain off water and then add some sause and finish....I always drizzle a little extra virgin and add a little fresh basil/parsley to serve.
(never rinse pasta, it looses the starch that is neccesary for the sauce to stick to it...If your pasta is a little too dry add a little water from the pasta pot)

Hanxter

if using dried basil i suggest you crush it in your hands before adding - it really does bring the flavor out...

Hanxter

pasta link... just so you don't have to search