What’s Cooking?…Pizza/Pasta Sauce.
As summer rapidly approaches, so do tomatoes. At this time of the year they are sweet and abundant. They can be purchased for very little outlay. Personally, I love to buy a box and bring them home and start cooking. Or cut them up fresh and make bruschetta.
What’s Cooking?…Bruschetta Anytime
Today I want to make sauce. This does take a little effort but it’s well worth while for the delicious sauce and wonderful aroma of fresh tomatoes cooking. Once this sauce is made, it can form a base for other dishes or just be enjoyed on a pasta as a simple and fresh vegetarian sauce. Its perfect for adding to a pizza base, then add your favorite toppings. It’s all good.
This is how I do it.
Ingredients for the sauce
Method
Bring a big pot of boiling water to the boil. Once it’s boiling, plunge the tomatoes into the water. Keep it on the heat for several minutes, until the tomato skins begin to split.
Remove fom the heat immediately and drain. Allow to cool a little then, begin peeling the tomatoes. Discard the skins. Roughly chop, remove the core and return to a saucepan for cooking. If the tomatoes have a lot of seeds, discard some as you chop.
Once all of the tomatoes are prepared, return to the stove-top and bring up to a simmer. Stir from time to time to prevent sticking. Allow the sauce to reduce by at least a third to one half. This may take about an hour or so.
