August at the RGB means we’re swimming in tomatoes. This month alone we’ve had RGB tomatoes in our pasta, in a pizzetta, under some burrata, over some toast, sliced with salt… and most recently, in homemade tomato sauce.
For us, homemade tomato sauce ranks high on the small effort / big return scale. It only takes about 20 minutes to blanch the tomatoes and dice the onions, and the rest is unattended simmering… so we can multi-task and do other things.
Speaking of other things…
Two weeks ago (and here comes another big announcement), we had our architect and contractors over to the house to review and discuss some preliminary sketches for the KITCHEN REMODEL (which essentially includes knocking down the whole south side of the house and starting over). Uber-excited is an understatement.
During the whole three-hour meeting, we left our tomato sauce on the cook-top unattended. And it turned out just fine. So in the spirit of multi-tasking, here are five things you can do around the house while you make a batch of tomato sauce:
- Do a load (or two) of laundry.
- Watch an old movie.
- Wash the car.
- Play fetch with the dog.
- Design a kitchen.
We’ll be honest – there’s nothing really “original” about our tomato sauce recipe, except for the fact that the tomatoes, oregano and thyme are all home-grown, lovingly tended to and hand-picked… compliments of Mr. RGBistro, “gardener extraordinaire.”
Poll: Do you de-skin and de-seed your fresh tomatoes when you’re making a tomato sauce? Why or why not?
Garden Tomato Sauce
~ Makes 5 cups ~
~ Ingredients ~
- 3 lb. tomatoes
- 2 medium brown onions
- 2 tablespoon olive oil
- 6 medium cloves garlic
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- ½ cup dry red wine
- Grind of salt and pepper, to taste
- Optional: splash of red wine vinegar or granulated sugar
~ Preparation ~
Active Preparation Time: 30 minutes
Inactive Cook Time: 2 hours
Total Preparation Time: 2 hours 30 minutes
- Prepare tomatoes: Fill up half of a large (4-quart) prep bowl with ice water. Fill a 4-quart pot halfway with water; bring to boil. Meanwhile, rinse tomatoes clean and de-stem. On bottom of each tomato, use paring knife to slice an X (about an inch in each direction). In batches of 4-5 at a time (whatever you can manage with one large ladle or wire scoop), blanch tomatoes in pot of boiling water for 30 seconds each, then shock in bath of ice water to stop cooking process. Drain pot to use for cooking tomato sauce and return to stovetop. With paring knife, skin tomatoes, then de-seed into a sieve over a bowl to capture tomato juice. Reserve tomatoes and tomato juice.
- Dice onion and peel and chop garlic. Add two tablespoon olive oil and bring to medium heat. Add onion, salt and pepper, and let cook for 10 minutes. Add garlic, oregano and thyme and cook for another minute (until fragrant).
- Add wine and let reduce into onions and garlic. Then add tomatoes and tomato juice. Bring to boil, then let simmer for 2 hours. If too sweet, add a little red wine vinegar. If too tart, add a little granulated sugar.
Nutrition content per serving: 113 calories, 15g carbs, 2g protein, 5.5g fat, 2.5g fiber
Cost per serving: $1.02 – $3.02
Source: Rustic Garden Bistro