Nonna's tomato sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3-4 lbs fresh beef steak or plum tomatoes or a mixtue of both
2 tablespoons cooking oil
1 teaspoon salt
3-4 sprigs finely chopped Italian parsely
3-4 broad leaves of basi left whole
1 clove of garlic crushed and finely chopped
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Directions: |
Directions:Cut tomatoes into quarters. Place in a large pot of salted boiling water. Cook until skin falls off and pulp starts to soften. Remove from heat and place tomatoes in ice to cool. Once cooled, using a hand food mill grind tomatoes into a large bowl. You will notice that the skin and seeds do not pass through the small holes. Discard what is left in the mill. What remains in the bowl is a rich pureed tomato.
In a pot of choice large enough to accomodate the sauce, put in your oil and sautee the garlic on medium heat Do not over cook garlic as it will taste sour. Slowly add the crushed tomatoes and stir them. Depending on your pot, stirring often is highly encouraged as tomatoes tend to stick at the bottom if left too long unattended. Season with parsleyand basil leaves. Taste to see if more salt is required. Cook over low to medium heat for approximately one hour. Sauce will thicken and aquire a rich texture. Once you are ready to use, you can discard the basil leaves or chop them into the sauce. This is an individual preference. Sauce is ready to be used immediately or stored in a mason jar.
If stored in a mason jar add a layor of oil at the top before sealing to help preserve the sauce. It will stay fresh in the refrigerator for two-three weeks. |
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Preparation
Time: |
Preparation
Time:2 hours total |
Personal
Notes: |
Personal
Notes: Grandparents believed in making everything from scratch and using garden fresh ingredients. Their garden was their pride and joy every summer and their tomatoes were the focal point with their bright red orbs hanging from the lovingly tended plants. This wasnt work. It was enjoyment.
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