Thank goodness that I splurged and bought the KitchenAid strainer attachment! This baby has made my life so much easier. Last summer, I fumbled around with a food mill, which I found incredibly inefficient. This summer, I can juice 10 pounds of tomatoes while Regis and Kelly have their host chat!
Writing a recipe for the tomato sauce that I made all summer isn’t proving as simple. While the sauce itself is incredibly simple, I didn’t really track what I added to the sauce, which makes it hard to create a recipe. Instead, I’ll be listing a general guideline on what I did with the fresh tomatoes and herbs that we had all summer.
Start by juicing your tomatoes. I chopped the tomatoes, and used my KitchenAid strainer to get 16 cups tomato juice from 10 pounds of tomatoes. I sent them through the strainer twice; skin, seeds, and all.
Put tomato juice in a large pot. Cover with a splatter screen or you’ll regret the mess you have to clean up later. Simmer sauce forever. Until reduced by a lot, like 3/4.
Meanwhile, gather up all the fresh herbs you can find. A ton of them. You cannot have too many fresh herbs. I used rosemary, basil, oregano, thyme, parsely, and sage. Destem and chop them.
Once the sauce has reduced to the texture you like, stir in the herbs. Then go pick some more herbs and add those too. Trust me, you won’t regret it. Grind in some fresh pepper, and start adding salt to taste. There’s a fine line between sauce that’s too tangy and sauce that is perfectly balanced with salt.
Use the sauce how you like. Here’s where we like ours:
Falafel with Yogurt Tahini Sauce: the Tahini sauce sucked. Go for the tomato sauce. It’s perfect.
Black-Eyed Pea and Quinoa Patties
Spinach- Basil Pasta Dough