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6 lbs tomatoes = 1 quart sauce…but what a sauce!

Sauce made from fresh tomatoes is a pain in the ass to make, but sometimes it’s worth the trouble. It’s color is lighter than the same stuff made from canned tomatoes, and the taste is light, fragrant, and sweet. Definitely a reminder that tomatoes are indeed fruit. I didn’t put much garlic or onion or seasoning in it. Despite 3 hours of careful reducing it’s a delicate sauce and I didn’t want to take away from its flavor.

On the flip side of the coin, I made a different sauce (?) that was somewhere between caponata and puttanesca. It’s absolutely packed with flavor and it’s one of the best things I’ve made in a long time, so I’m actually going to put the recipe up.

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