scrappystickyinkymess

Too many tomatoes?

2 Comments

DH brought home a big bag of tomatoes from the caretaker of his office building.  What to do, what to do?



Well, make spaghetti sauce, of course!



Time consuming but so lovely compared to just popping the top on a jar.







Cut a slice in the skin and pop off the stems.

Chop up an onion and green pepper and grate a carrot or two.

Collect up your herbs and chop as much garlic as you like – if you don’t have fresh of either, prepared crushed garlic and an Italian herb mix works fine, although fresh IS better.

Boil a pot of water big enough for all the tomatoes or do it in batches – pop them into the boilng water for a minute or two then into cold water.  Peel off the skins and chop.

Saute the garlic other veg in some olive oil and after they are nice and soft (don’t let the garlic burn!) add the toms.

Simmer for a couple of hours. I am not one of those people who measures.  I tend to bung things in a pot and add what I think it needs at various stages. You can add some wine, if you have a bit leftover in a bottle, some sun-dried tomato pesto, some milk, cream or sugar if it is too acidic,  parmesan cheese, anything extra you think it needs after tasting.  If it is too thin, add some tomato paste and simmer for a bit longer. Salt and pepper to taste.



You can serve it as is or sieve it to remove the seeds.  I think I am going to cook some chicken breasts in it, and serve with pasta.  Yum Yum.



Now, doesn’t that look better than the goop from a jar?






2 thoughts on “Too many tomatoes?

  1. We have a glut of tomatoes as well. I want to make sauce but am put off by the skinning as it sounds messy and time consuming.

    • Skinning the tomatoes is a piece of cake, really. Plunging them into the boiling water takes only a minute or two and if you slit the skin it peels off just so easily – it really just slides off. Sieving the seeds out is a bit of effort if, like me, you only have a small-mesh strainer/colander rather than a hand-crank food mill, but getting rid of the seeds really does improve the sauce hugely. I just put it in the sieve and rub it thru with the back of a spoon, then discard the seeds and the bits of onion and pepper and carrot that are left behind. You can freeze it too, for a couple of months, (or can/jar it if you are more of a WI kinda gal than I am – I always fear I will poison the family with poorly canned goods or have jars exploding in the store room!) and have the taste of fresh tomatoes in the dead of winter.

      Look back in my blog – you can make eggplant parmesan with it and that is delish! It also works well if you make home-made pizza, which you can do easy, just make the dough for the crust in your bread-maker (or use a pre-bought crust, although they aren’t that nice). Just simmer the sauce a bit longer to thicken it even more. I plan that for another meal later in the week as I ended up with quite a lot of sauce!

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