Perfect Tomato Sauce From Scratch!

re: Perfect Tomato Sauce From Scratch!

copperlovely — Wed, 25 Jul 2007 20:59:25 GMT

Some of you just don't get it! Just add sliced or diced fresh from the garden tomatoes to any vegetable hot or cold, season and enjoy....

re: Perfect Tomato Sauce From Scratch!

Islander — Mon, 23 Jul 2007 16:58:38 GMT

Not to rain on anybody's parade (I'll probably get dinged for saying this) but what a boring recipe! Maybe most of you folks like things bland, but into my sauce, along with the garlic, go thyme, oregano, parsley, and basil - in generous quantities - as well as some sea salt. Further, while I appreciate the wholesomeness of raw food, the lycopene in tomatoes is only available once they are cooked. And cooking releases the full flavors of those wonderful herbs. Remember, human beings have been cooking food for 300,000 years. (Check out Choukoutien for verification). I believe Peking Man even enjoyed a bit of toasted human brain. But I digress.

re: Perfect Tomato Sauce From Scratch!

LucyL — Mon, 23 Jul 2007 15:21:21 GMT

If the tomato is ripe enough, it can be easily peeled by scraping over it firmly with the back side of the knife. This loosens all the skin up, and it peels off super easy with the sharp side of the knife.

re: Perfect Tomato Sauce From Scratch!

Mendy — Sun, 22 Jul 2007 17:08:06 GMT

Luci,

Thank you for thaking the time to give us such useful recipes. I can't wait to try the sauce. More and more, we are either making our food from scratch or just not having it. In case you didn't know, if you have a large amount of tomatoes left at the end of the season and everyone you know is sick of getting them, you can freeze them whole in freezer bags. This is a great alternative to canning. When you are ready to make that great winter chili or vegetable soup, just thaw the tomatoes. The skins will slip right off as if you had blanched them for the 20 seconds. Thanks again. You time spent on our behalf is very appreciated.

Menda

re: Perfect Tomato Sauce From Scratch!

Lotusflower — Sun, 22 Jul 2007 16:11:01 GMT

Such unnecessary work - just cut tomato in half, remove any of the white inside part and grate on a cheese grater. I have one that is a round grater lid on a stainless steel bowl in two sizes and I use the largest size. I live in a country where can tomato sauce is non-existent.

re: Perfect Tomato Sauce From Scratch!

orangeed — Sun, 22 Jul 2007 03:45:09 GMT

I have always made my tomato sauce by freezing the tomatoes first, then plunging them into warm water in the sink.

The skins fall right off. Then warming the frozen denuded bodies in a saucepan, I add any number of spices,

that can be found under 'ketchup' recipes. Roma tomatoes work the best for sauces, by the way.

re: Perfect Tomato Sauce From Scratch!

beemergator — Sat, 21 Jul 2007 20:42:15 GMT

the best part of this homemade tomatoe sauce is that it contains no sodium (salt). just check the sodium content on any prepared pasta or tomatoe sauce. good eating, ya'll. gator

re: Perfect Tomato Sauce From Scratch!

sparkywow1 — Sat, 21 Jul 2007 14:47:36 GMT

I like that idea, Just BBQ them!

www.mymnss.com

If you want to take a vitamin that really works!

re: Perfect Tomato Sauce From Scratch!

criala — Sat, 21 Jul 2007 12:38:41 GMT

My mother never put tomatoes in boiling water to peel them. She would insert a fork into their stem and hold them on the gas flame on the stove, turning the fork periodically. The skin would start to sear and split apart and could be easily removed. I would think it would use less energy to peel 4 tomatoes over a flame than to bring a large vat of water to boil... Just a thought!

re: Perfect Tomato Sauce From Scratch!

Lelia — Sat, 21 Jul 2007 12:18:59 GMT

Great recipe! I want to try it over spaghetti squash.

re: Perfect Tomato Sauce From Scratch!

Lynn_Deitz — Sat, 21 Jul 2007 12:06:10 GMT

What a great and simple sauce. I have a garden loaded with many large tomatoes beginning to ripen. Here is a thought - this sauce would be great over steamed or sauteed veggies. I am on Weight Watchers and try to limit my intake of grains, including pastas. Thanks Luci Lock. Lynn D.

re: Perfect Tomato Sauce From Scratch!

neroli moonstone — Sat, 21 Jul 2007 10:31:36 GMT

The research in lycopene has shown that is is best from whole tomatoe products, so well done Luci, I love this sauce and think that if we all had more lycopene in our diet there would be less illness and stronger immunity. Love DOm ox

re: Perfect Tomato Sauce From Scratch!

COSMOS — Sat, 21 Jul 2007 09:28:10 GMT

Apparently almond skins contain high concentrations of tannic acid; research has indicated this may interfere with the body's iron uptake. It could be just in vulnerable individuals though, there are always so many variables in research trials plus of course any spin factor.

re: Perfect Tomato Sauce From Scratch!

Jo Bee — Sat, 21 Jul 2007 07:04:44 GMT

Sounds so yummy! I hope that these fresh ripe tomatoes are truly vine-ripened!

Shelf-ripened or gas-ripened, or even organic, though looking good, are sooo nutrient-deficient. Unfortunately the all-important phytonutrients that our cells need are missing unless the fruit (and this is true for all fruit) remain on the plant till truly ripe and ready to eat. As the tomatoes approach maturity, the phytonutrients travel up the roots and stems into the fruit. The ironical thing is that your average fruit is picked green and hard, then artificially 'ripened' close to point of sale to give it a longer shelf life. Then when your nice tomato starts to turn red it cannot draw on the phytonutrients no matter how hard it tries, because by now the roots and stems, probably a thousand miles away, have already been trashed and hopefully ploughed in.

It is these micronutrients that help give the old-fashioned wonderful flavour and aroma that has signalled that it is now ready for consumption and recycling!

I suppose the moral is... grow your own. And if you can't- buy the best you can. Fresh, raw is best and vine-ripened fresh, raw is best-est!

re: Perfect Tomato Sauce From Scratch!

kimberly murphy — Sat, 21 Jul 2007 04:54:20 GMT

i squeeze my tomatoes by hand, add a little olive oil, basil, fresh garlic, salt, pepper, and pour over whole wheat pasta.