I forget who alerted me to the practice of simply popping whole tomatoes into the freezer and then, when needed, running some hot water over them and having the skins slip easily off.
These are on-the-vine tomatoes from the local store and had been in the freezer a few weeks. Tomato sauce for spaghetti was needed. Here they are skinned, still frozen.
It was my own discovery to grate one, slice one, and chunk one in this frozen state and add all together to onion/garlic/shallot which had cooked until soft and fragrant in some olive oil.
No extra water need be added; the grated tomato becomes the thickener, the sliced tomato and the chunked tomato add dfferent textures, all add flavour. It cooked on the stove until it looked and smelled complete.
Oh – I added some basil and poultry seasoning and sometime grate some nutmeg in but did not this time.
A light, tasty sauce.
Comments
2 responses to “Simple Tomato Sauce”
great idea to grate and chunk, I usually use mine whole or quartered
Morning Linda
I find it interesting how the three characteristics are retained and offer different aspects of flavour and texture; gives me an insight into the ‘attention to details’ of the culinary arts; having fun in the ‘dabbling’.