Howdy, Arthur and I like to do at least one project over the weekends he visits. This weekend was tomato sauce. Like most 4 yr. olds he loves Spaghetti and his pallet is not as advanced as mine so it is pretty light on spices however once you make your base sauce you can season to your taste.
Step 1 Go out to the garden and pick tomatoes and peppers
Step 2 Show off harvest. (not necessary but fun)
Step 3 Pick a handful of fresh basil leaves from the patio container gardens. Along with a teaspoon of fresh rosemary.
Step 1: Liquefy It All Together
The following measures are a bit on the guestimation side to our taste however feel free to use what ever you like. Cooking is an art as much as a science and problems are correctable.
2 tablespoons salt
2 bell peppers
1 mound of Roma tomatoes
1 teaspoon black pepper
1 teaspoon rosemary
1 tablespoon oregano flakes
2 tablespoons minced garlic
1 Handful of basil leaves
1 Tablespoon brown sugar
Step 5, liquefy all the ingredients in a food processor until smooth. Yep I used the seeds of the peppers and the skins of the tomato’s I don’t really know the purpose behind Blanching to remove the skins but I have always just liquefied them with the tomatoes. This is quite the process liquefy dump into pot, liquefy more, dump more, rinse repeat.
As the cutting knives are in the container kids can help tossing ingredients into the feed of the food processor and like pressing the buttons.
Now that we have a pot of liquefied tomato “pink slime” as Arthur calls it. It is time to put it on to simmer. The Air in the tomato puree is what makes the color pink as it cooks down it gets redder and more sauce looking.
Place the pot on the stove then heat stirring occasionally for 3 hours or so until the sauce is the consistency you like. Ours reduced down to about half the volume we started with. I believe the term is that when water no longer pools on the surface the sauce is done. Yield was about 3 quarts.
We have used this sauce as the basis for making spaghetti and stews in the crockpot.