What To Do With All Those Tomatoes! SUMMER SAUCE Yields Approximately 1-1/2 to 2 quarts 16 vine ripened medium to large round tomatoes 2 medium yellow onions, peeled and sliced thin 4 scallions chopped into small chunks, green parts too ¼ cup extra virgin olive oil 2 teaspoons kosher salt and pepper 1/2 teaspoons red pepper flakes (optional) 1 cup freshly grated Parmesan Cheese 8 basil leaves stacked on top of each other then rolled into a cigarette and sliced super thin, do this at the last minute just before you serve as a garnish on top of the pasta Heat a large heavy sauce-pan on medium high heat for 2 minutes. Add the olive oil and swirl to cover the bottom of the pan. Immediately add the onions and scallions, cook for 10 to 12 minutes to bring out the juices and natural sugar in the onions. Add the tomatoes, salt, pepper. Add red pepper flakes if using. Mix everything together well, lower the heat to medium. Cover with a lid slightly ajar. Gently boil or simmer for 50 to 60 minutes to cook down most of the liquid from the tomatoes. Check every 15 minutes to make sure the tomatoes are not boiling to hard and that too much of the liquid is not evaporating. If the tomatoes have thickened before the 60 minutes are up turn off the stove and go to the next step. In blender add 3 cups of the tomato mixture and blend for 2 whole minutes. Pass the mixture through a chinois (Chinese cap) to remove the skin and seeds into a clean pot. Continue this process until all of the tomatoes have been blended and strained. Correct seasoning, add more salt and pepper if desired. Make sure to heat the sauce thoroughly until hot. Cook your favorite pasta according to package directions. One pound of pasta will serve 8 to 10. Mix 1 to 2 ladles of pasta sauce over your favorite cooked pasta, mix in the sauce gently. Add an extra helping of sauce over the top of each serving, add a sprinkle of Parmesan cheese, and scatter with the thin slices of basil.
Posted on: Tue, 01 Apr 2014 01:20:59 +0000