previously on the grey tail: lots of yummy stuff.
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apart from taking care of long, elaborated digestive sessions, I’ve also been cooking stuff.
mom came home with a big bag of tomatoes, at the end of summer they’re just perfect for tomato sauce. so I washed them carefully, cut them in half or quarters (depending on how big they were), put them to stew in a big pot with some water, salt and other fresh veggies: white onion, carrot, celery, parsley, basil, and a small clove of garlic.
the washing, peeling, cutting, slicing took a bit of time – but after a while I had all slowly stewing in the pot and could take care of more important stuff, such as stitching.
this is what I got after a few hours. the trick is to let everything stew slowly until the water reduces to half of what you originally had.
of course I had a special supervisor with me all the time.
BaBa controlled every part of the process.
here I was pouring a bit of the boiled mixture in the food mill, very intriguing..
and this is the final sauce. for a big bag of tomatoes you get a tiny, sad pot of (this is the good part) super delicious sauce.
I also kept the filtered veggie broth and used it to cook rice in it the following day, very tasty!
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end of summer tomato sauce
time: an entire afternoon
difficulty: * easy
ingredients for a small pot of sauce:
- red tomatoes
- white onion
- one clove of garlic
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wash all the vegetables carefully, peel the onion, carrot and garlic. slice the clove of garlic in half and take out the inner stalk, this will make it much more digestible.
make a bundle of all herbs, carrot and celery, tie them together with a cooking string and put them in the empty pot. this way you can find them easily and take out the celery before processing everything in the food mill.
cut the tomatoes and onion in half, quarters if they’re big, and add them to the pot. cover with plenty of water and let simmer over a low flame. the tomatoes will release lots of water so consider using a bigger pot (or check with a ladle from time to time and save the exceeding water for later).
when the water reduces to half of what you had in the beginning, you can put the pot aside to rest for a while. prepare the food mill and process everything in a big bowl. remember to take out the celery (and cooking string!) before starting with the food mill. if you don’t like herbs in your sauce, this is the right time to take those out too.
once all the pot gets emptied in the food mill, you’ll get a watery mixture in the bowl and a lot of tomato skins and seeds in the mill (enjoy the tedious cleaning up of that later on). pour the watery mixture in a strainer and let the water drip down into a large pot (you can throw it away, shame on you! – or save it as vegetable cooking broth).
the final content in the strainer is your tomato sauce and it is great on pasta, rice, inside crespelle, lasagne, pies, melanzane alla parmigiana, .. honestly, everything.
these are tagliatelle al sugo my sister prepared a few days before, I bet they’d have been even better with home made tomato sauce.
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thank you for your lovely comments and emails,
lots of hugs and buon appetito!