Alex Mackay creates a quick and wholesome gnocchi recipe using Merchant Gourmet Sun Dried Tomatoes.
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Question by And The Hero Will Drown: How do I make tomato sauce with Blanched tomatoes?
So I don’t get canned tomatoes where I live and it seems like most of the recipes for Spaghetti sauce require canned tomatoes.
So Is there any way they can be substituted with fresh blanched tomatoes? Is so, how do I go about with it?
Thanks!
Best answer:
Answer by Robert S
Sure, just remove the skins & seeds, after blanching.
You may have to adjust the flavor slightly.
Just add more sugar or vinegar to suit taste.
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Wash all your fresh herbs and tomatoes and peppers in the sink with cold water and a couple of drips of dish washing liquid like Ivory. This will remove the surface tension from the water and any insects will fall to the bottom of the sink. Rub the tomatoes to remove any dirt or debris. Lift everything out carefully and set in a strainer to rinse briefly and drip.
2
Blanch Tomatoes
Heat a 2-quart pot of water to boiling. Score the bottom of the tomatoes with an x and drop about three into the boiling water. Let them sit for about 30 seconds and then remove them to cool. Continue until all the tomatoes have been blanched. Slip off the skins, remove the seeds and the stem. (Save the skins, seeds and juices to make tomato wine, see references.)
3
Fresh Herbs
Process the tomatoes in a food processor with the herbs, salt, onions, garlic, chili pepper and green pepper until chopped fine. This amount of tomatoes will take you about four batches in a regular food processor. Pour into a large heavy bottom pot such as a copper-bottomed Revereware 6-quart stock pot.
4
Simmer the sauce at the lowest heat setting on your stove. One of the benefits of cooking tomatoes is that the levels of lycopene actually increase as the tomatoes are cooked. Stir often to make sure it is not sticking to the bottom. Let it slowly cook for about 2 hours until everything has broken down into a fragrant and thick sauce.
5
Serve the sauce with your favorite cooked meat such as ground beef, sausage or meatballs over pasta. At this stage it can also be canned for use later in the winter, or frozen in one quart freezer containers.
since you already have blanced tomatoes start off with number two i hope this helps you
Dear your fresh blanched tomatoes are exactly what they are calling for and all your missing is the can of which you don’t eat anyway. Consider yourself BLESSED that you have fresh blanched tomatoes. Poor folks on them city streets can only wish for such.
Steven
Hi, To make tomato sauce from fresh. Put a kettle on to boil and have a pot of cold water with a few cubes of ice in it. Make a X in the top of each tomato ( on the opposite side of the stalk). With a slotted spoon dip each tomato into the boiled water for 10 Seconds and then straight into the cold water. This will loosen the skins and make them easier to remove. Take a knife and peel back the skin of the tomato where you made the cross – have the skin between the knife and your thumb and pull back gently towards the stalk end to remove all the skin. De-seed and chop your tomatoes and they are ready to make your sauce.
Finely chop a medium onion and soften without colouring in a pan to which a tablespoon of oil has been added add a couple of cloves of garlic(finely chopped) and any dried herbs you like and stir in and cook for about 2-3 minutes then add your tomatoes add a tablespoon of flour and stir into your mixture to thicken. Your sauce will look pale and thin, add a tablespoon of tomato purée to colour and thicken your sauce. Cook this out for a couple of minutes stirring continuously. Slowly add in some hot vegetable stock a little at a time whilst stirring to blend it in. Continue to add your hot stock until you have the consistency you need. At the end season with salt and pepper. It is often an idea to add a pinch of sugar to taste at the end as this will take away the taste of “tinnyness” that you can often get with tomato purée. Simmer your sauce gently until any taste of flour has been cooked out. Either liquidise your sauce and pass it through a strainer ,or just force it through the strainer with the back of a large spoon and your done.
I hope this helps,all the best. Rab
Canned tomatoes are just called for because most of us don’t have access to fresh tomatoes. I would just seed and chop the fresh tomatoes and simmer them down in the sauce in place of the canned ones.