ln search of a recipe

[baronessekat]

One of the things I never got from my Nana when she was alive was her home made red sauce recipe.

I am soon to be inindated with fresh tomatoes. The green peppers are already coming due. I also have fresh rosemary, tarragon and sage out in the garden.

So dear LJ brain trust. What is your favorite way to make red sauce from as many fresh ingredients as possible?

Comments

[eternalmusings.livejournal.com]

Would Aunt Kathy have the recipe?

[cypherindigo.livejournal.com]

I would start with slow roasting the tomatoes. Cut them in half season with your fresh herbs, salt and pepper, drizzle with olive oil and cook them in a 200 to 250 degree overn for several hours.

[damedini.livejournal.com]

Caramelize vast quantities of chopped onion in olive oil. Add a drizzle of balsamic vinegar and a sprinkle of brown sugar. Add a vast quantity of skinned tomatoes and cook til they're mush. Stir and squish. Let simmer til it's all nice and saucy (with chunks). Toss in a generous handful of basil. A goodly sprinkle of salt (taste). Heap generously over nice chewy noodles and serve with hot bread.

[meirwen.livejournal.com]

Ask Hamish.

[apidae.livejournal.com]

What she said.

[wldrose.livejournal.com]

saw this in cooking today and thought of you

Spaghettini Estivi (Summer spaghetti)
Serves 4 - 6

•remove skin and seeds then dice about 6 cups very ripe fresh tomatoes or alternatively a similar quantity of sweet cherry tomatoes chopped with skin/seeds and all
•Add ½ cup extra virgin olive oil
•Add ½ cup fresh lemon juice
•Add 2 tsp. salt
•Add 2 tsp. Pepper
•Add 4 (or so) cloves finely chopped garlic
•Chiffonade enough fresh basil to equal about 1 cup loosely packed
•chop a handful of flat-leaf parsley to equal about 2 tablespoons
Toss all together and let marinade (without cooking) at room temperature for about 4 hours. May be done the day before and left in refrigerator.

Cook either 1 pound spaghetti # 9 or linguine until al dente

Barely heat the sauce or even leave at room temperature (you want the raw tomato taste)

Toss with pasta

Top with grated ricotta salata or Parmesan to taste

Goes well with a side dish of that other ubiquitous summer vegetable, zucchini

Yum Yum!!

[utsi.livejournal.com]

take fresh roma tomatoes and coarsely dice them. in a fry pan - olive oil and fry up some chopped onion. i like to carmelize more, but it really doesn't matter in this case. toss in desired spicing and tomatoes. simmer until it looks right (yes, i am one of those cooks -sorry)

tossing in green pepper is certainly optional. i'd go for it with the onions i'd suspect.

okay- i forgot the garlic, and wldrose was slightly ahead of me :)

when ready- toss the cooked pasta into the pan and give a light stir/toss/blend and then onto plates :)

i like this as the freshest way of having sauce. not sure how traditional it is. but it's nice.

dealing with surplus - drying, stewing, canning, freezing... i now seem to recall memories of my mom skinning and freezing tomatoes. though i don't know how she used them later. perhaps in dishes that would normally require canned tomatoes.

i like to do up herbed butters. they freeze nicely as well. which allows for summer in winter :)