Tomato Battle 2013: Michelle Smoller, Squeezing the Juices Out of Life

4 Comments

1. 

   Michelle SmollerTV March 28, 2014

2. 

   Julia W March 28, 2014

   Recipe #1
   Fresh Tomato Spaghetti Sauce
   Ingredients

   4 lbs fresh tomatoes, chopped & peeled
   2 medium onions, chopped
   4 cloves garlic, chopped
   1/4 cup fresh basil, chopped
   1/4 cup olive oil
   1 teaspoon salt
   4 sprigs parsley
   1 Tablespoon sugar
   grated Parmesan cheese

   Directions

   To cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
   Add onion, basil, garlic and salt.
   Saute until onion is tender, approximately 5 minutes.
   Add tomato, parsley and sugar; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened.
   Remove parsley.
   Serve over cooked spaghetti or other Italian pasta and top with Parmesan cheese.
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   Recipe #2

   Fresh Tomato Basil Sauce
   “A delicious sauce made with fresh tomatoes and fresh basil. A late summer delight!”

   Original Recipe Yield 6 servings

   Ingredients

   8 pounds tomatoes, seeded and diced
   1/4 cup chopped fresh basil
   1 large onion, minced
   3 cloves garlic, minced
   1/2 cup olive oil
   salt and pepper to taste

   Directions

   In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
   Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
   Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.

3. 

   Robert S March 28, 2014

   Best kind are Roma or plum tomatoes.
   Score skins & scald in boiling water.
   Remove with slotted spoon, chill in cold water.
   Remove skins, cut in half, scoop out seeds.
   Spread on baking sheet, sprinkle with olive oil.
   Place under broiler until slightly browned.
   Add chopped onion, garlic & sweet peppers if desired.
   Cook until softened, purée with blender.
   Add oregano & basil as desired.

4. 

   Foofa March 28, 2014

   Unless you’re growing your own and can leave them on the vine until they’re almost overly ripe you’re better off with canned. Store bought tomatoes are picked so early for shipping purposes that the flavor and texture aren’t right for sauces. A traditional marinara sauce requires pushing the tomato pulp through a sieve. If you really want to do it from scratch you plunge the toms into boiling water so their skins slip off easily. Cut them, run them through the sieve to remove the chunks and seeds. Olive oil and garlic over a low heat. Add the tomato pulp to the pan with some red wine tomato paste and stir and stir and stir. A good sauce cooks for hours. If you want to add herbs do it closer to the end of the cooking process as they tend to lose flavor if cooked too much. It should be said though that even traditional Italian kitchens use canned tomato paste and usually canned tomatoes.

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