Happy Father's Day
Dad
CrabAppleLane Tomato Sauce - June 19, 2011 - Father's Day
I used about 30 of my reddest tomatoes for today's sauce. Seemed appropriate to cook this today. My sauce uses fresh tomatoes but I doubt it will be as good as my Dad's or my wife's and they don't use fresh tomatoes. Dad was a great cook. So is Patsy. It's now about an hour since that photo was taken. The wonderful aroma is filling the kitchen and spilling out into the rest of the house. I may have gotten it right this time.
Whatever happened to those little three-pack boxes of garlic? All I could find was the two-pound sacks and individual jumbo garlics, which I'm not wild about.
Speaking of cooks, Mr B appears to be a pretty good one. I had a New York Strip last night at one of our favorite restaurants. It wasn't bad but as far as my favorite cuts of steak, it ranks about last. Give me a filet, porterhouse, T-bone, or rib-eye, please, before you give me that lethal injection.
5 song iTune shuffle:
- Roll Tide (Includes Hymn 'Eternal Father Strong To Save') - Hans Zimmer - Crimson Tide
- Father And Son - Mark Knopfler - Cal
- Dance With My Father - Luther Vandross - Love, Luther
- My Father's Eyes - Eric Clapton - Pilgrim
- Father And Son - Cat Stevens - Tea For The Tillerman
Quote of the Day
I will take care of my niece and nephew. I will feed them and take them to day care. I will give them a stable home. I know them. And I love them like no one else can.
Adrian McLemore
Blog of the day is here.
Quote from said blog: "It’s Father’s Day!"
Hello Facebook users. Please click on “ View Original Post ” below to see this post in its entirety.
How did you do in the sauce? I plan on making some this year too. I'll have to start looking at recipes again, because I've always used plain store-bought sauce and paste. Should be a bit of an adventure.
It came out very good, Dave. Patsy says it's "awesome". I want to see how it tastes on pasta before I can say that. :)
My recipe this afternoon:
30+ red tomatoes
1/4 cup olive oil
1 Medium onion
1 stalk of celery
1 small carrot
5 cloves garlic
1 tablespoon salt
Some black pepper
4 leaves basil
1/4 bell pepper (I used the orange one from my garden)
Skin the tomatoes. Boil them for 15-20 seconds. Make sure you have enough water to completely submerse them. If you don't, that hot skin won't come off easily. Cut 2 or 3 of them up at a time and blend them in a food processor. A few short bursts and a few long ones until it looks like tomato soup. Pour it through a strainer into the pot you're going to use to remove the seeds. If there is also a lot of pulp in the strainer, use a few extra bursts next time. There should only be a little. Do this until you have as much sauce as you want. Bear in mind that you're going to cook it down until about half of it is gone.
Chop the onion, garlic, celery, carrot, and bell pepper and saute them in the olive oil for about 10 minutes. Add to the tomatoes and simmer for about two hours, stirring every 10-15 minutes. Add salt, pepper, and two whole basil leaves. Continue simmering and stirring for another hour or so until it's the thickness you like. Remove whole basil leaves and remove the pot from heat. Chop up the other two basil leaves and sprinkle on top
I can almost smell that tomato sauce all the way up here. Oh, and I'll take a rib-eye on the grill.
I have bags full of frozen tomatoes just waiting for a recipe like this! Thanks Rob :)
Thanks for the recipe, Rob. I'll definitely give it a shot in a couple of months. What variety(or varieties) did you use?
I love a thin, crispy-on-the-outside rib-eye, Marie.
I've never considered freezing tomatoes, Fi. Did you peel them first?
I have all Celebrities this year, Dave. Well, I do have a couple of grape tomato bushes covered in red tomatoes but I think using them would be tedious. :) Any variety will do fine but I think Romas are best suited for this. Much less water in them. That said, I wouldn't hesitate to mix and match. I have in the past. Use whatever you have.
Rob, put that rib-eye on a buttered and grilled bun (something between a hamburger bun and a hard roll), and we're talking heaven.
I have four Roma plants this year(assuming Roma and La Roma or the same), but I can add in from the Celebrity or Better Boy plants if needed. The cherry tomatoes are too small to mess with for sauce, I agree.
French Bread, Marie. :) I also like to dip them in garlic butter.
The Romas I refer to are kind of egg-shaped but a little larger than an actual egg. Very meaty. I would have to think La Roma is the same thing but Roma means Rome so I suppose a lot of marketers use that name for their varieties.