September 13, 2018 at 11:14 am #13453
Thank you all for thinking of us during our tough days.
I agree that KAF comes up with must-have ingredients for their recipes.0September 13, 2018 at 2:33 pm #13456
Tonight I’m making spaghetti and meat sauce with garlic toast.
Tomorrow morning I’m going to visit with my sister while her daughter and husband is away on vacation.So I’ll be checking in later on so y’all keep up all the good cooking.Sure hope no one is in Florence’s path.0September 13, 2018 at 3:51 pm #13463
I’m not in Florence path, but my son, who was here with me for Gordon, lives in the Raleigh/Durham area and he is prepared for the next few days. I sure hope it moves quickly out of the area. So many people will be affected!0September 13, 2018 at 10:47 pm #13479
BevM sure hope all’s well with your son during the storm.Looking ugly already.0September 14, 2018 at 7:53 pm #13485
Bev–I hope that all is well with your son.
After lunch on Friday, I tackled our pile of tomatoes. I’m making fresh tomato sauce. I’m trying an experiment and not skinning them, since they worked well in the ratatouille that way, and we are supposed to be eating more skins of vegetables and fruits. My base recipe came from a Cooks Illustrated email (back when they, like KAF sent those out!). I added to heated olive oil some onion, which I sautéed, then added some chopped celery (neither is in the original recipe) and the one clove of garlic I have in the house. After sautéing those vegetables, I added four pounds of tomatoes from our garden that I had cut into chunks. I am happy that I found my Calphalon 10-inch sauce pan when I was rooting around amongst the boxes in the shed last week. It makes it easy to reduce the tomato liquid. I have about 4 cups of sauce. Some of it, I will probably freeze.
Dinner on Friday is stir-fry, made with leftover pork and minimal drippings (deglazed pan with white wine), celery, red bell pepper, halved mushrooms, a large zucchini, chopped. It then gets mixed with buckwheat noodles. Yesterday, we were able to score what will likely be the last of the sweet corn from a local farm, so we bought 12 ears. We had two each last night, but tonight we will limit ourselves to one apiece.0September 14, 2018 at 8:33 pm #13486
Thanks for the well wishes for my son in North Carolina. He lives just a little North of Raleigh so will not suffer the worst of the storm. So far rain and wind have been the worst but I’m sure there will be rain all weekend. Fortunately, he was able to work from home today. This hurricane could have been much worse.0September 19, 2018 at 2:27 pm #13529
Baker Aunt, how did you like the tomato sauce that included the tomato skins? I’ve been making the sauce that I freeze with the skins on – it saves a tremendous amount of time to not dip in boiling water and peel. But — I then whiz the sauce with an immersion blender, so the skins completely disappear. Last year I made some pizza sauce with the skins on, and did not puree the sauce; we did not care for the sauce with the pieces of skin in it. The texture is not very pleasant.0September 19, 2018 at 2:27 pm #13530
Baker Aunt, how did you like the tomato sauce that included the tomato skins? I’ve been making the sauce that I freeze with the skins on – it saves a tremendous amount of time to not dip in boiling water and peel. But — I then whiz the sauce with an immersion blender, so the skins completely disappear. Last year I made some pizza sauce with the skins on, and did not puree the sauce; we did not care for the sauce with the pieces of skin in it. The texture is not very pleasant.0September 19, 2018 at 3:00 pm #13531
My experience has been that an immersion blender still leaves lots of tiny pieces of tomato skin, so I still skin tomatoes before saucing them, either manually or using my Roma Food Strainer.
Putting the tomatoes in boiling water for about 30 seconds deactivates an enzyme in tomatoes that causes them to separate when you make sauce. The last time I made sauce I used the Roma ‘salsa’ screen which removed all the skins and most of the seeds. The sauce had some lumpiness to it, but I actually liked that.0September 19, 2018 at 3:57 pm #13532
Chocomouse–We liked the tomato sauce with the skins. These are thin-skinned tomatoes. (I’ll have to ask my husband what they are.) I tried this after making ratatouille, where the recipe did not call for skinning them, and it was fine. With the sauce I made last week, most of it was used for the spaghetti squash-turkey casserole (like a lasagna without pasta). With the spaghetti squash, the texture of the skins was not noticeable.
If you are looking for a smooth sauce, for a recipe where that is central, then you will need to skin the tomatoes.
0September 19, 2018 at 7:31 pm #13534
- This reply was modified 7 months ago by BakerAunt.
I prefer a lumpy sauce, too. After using the blender, it seems to be more suited for a creamy soup. And I don’t get any pieces of skin after using the blender.
Mike, I’ve been told the process I use deactivates the enzyme Pectose which causes tomatoes to separate. I cook a couple of tomatoes on high heat, for a minute or so, and then gradually add the remaining tomatoes – carefully stirring, as they do burn easily. That seems to have worked.0September 19, 2018 at 10:40 pm #13539
I like my tomato sauce smooth. I run the tomatoes through a blender (counter top blender) then strain it through a fine mesh strainer. That removes the seeds and any small lumps. Then I season it and cook it a bit, usually add tomato paste to thicken it and it adds good flavor. I have found that a blender works better then a food processor for this.0
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