First tomato sauce

[Gordonmull]

Well, not my first ever but my first with tomatoes fresh from the garden and WOW! I've never had enough before to use in sauces and, truth be told, I thought it would be a waste of fresh tomatoes.

Bacon, garlic, onion and mushrooms fried off, splash of red wine, chopped tomatoes, roasted green pepper and oregano.

The texture was out of this world and the the flavour was incredible. I've honestly never had italian style food in my life like that and it was the tomatoes that made it. So sweet and silky on the lips. An absolute dream. What else surprised me was the speed that they dissolved in to paste, you normally have to bash the supermarket cannon-balls with a spoon, these just melted into sauce with a bit of stirring.

Varieties were Amish Paste (definitely growing next year) and Dr Carolyn.

I'm hooked  ;D In fact I'm moving to the Med so I can grow them all year round. (Wishful thinking).

Probably common knowledge to most on here but it was so good I had to share.

[Gordonmull]

[steve76]

Its the best isn't it, ;) ;)

I now grow 30+ tom plants to make my own sauce and freeze as it tastes sooooo much better than shop brought,I always run out still and i make more every year :)

[Duke Ellington]

Do you grow basil too ?

[steve76]

Do you grow basil too ?

Sorry to say this year no but i have done in previous years normally two large pots that i have by the back door as they are said to deter flys???? which is always handy when around the kitchen..

Steve.

[Gordonmull]

Yes Steve, I'd never have believed it. In fact I didn't, really.

Got one bunch of basil on the go but both Mrs and I have finally agreed that we don't actually like the taste. Smells lovely though. It will be marjoram next year for flavouring tomato sauces. I didn't realise oregano's supposed to be dried first and not used fresh.

Steve, did the basil work on the flies? We get plagued by the wee beggers always having the door open for the cats.

[Toshofthe Wuffingas]

Home made tomato sauce with home grown tomatoes is the big secret no one knows about. You have to sign an oath of silence now!

I make some batches to freeze that come out in the drear days of February and March to remind me what sunshine is. It's very hard to believe what a difference there is in taste from tins.

[steve76]

Cannot say that i have noticed a reduction in the flys with the basil, but it does give a nice aroma in the kitchen ;)

[BarriedaleNick]

I roast my toms before making sauce maybe with a little garlic or whatever takes my fancy.
Seems to give it a little extra flavor - Then I freeze it in those little pudding pots which are a handy size for making a pizza!

Nothing like the taste in the middle of winter..

[peanuts]

First question - did you skin the tomatoes first?
Second question - did you liquidise the sauce, or just leave it lumpy?
I made some the other day, but hadn't thought of adding bacon

[BarriedaleNick]

I roast with skins on and then pass it through a sieve - I have one on my Kenwood which makes it easier.  Gets a nice smooth texture..

[Jayb]

Gordonmull's recipe sounds lovely. Must admit I usually do just a basic which goes into suitable size portions and then frozen. It's great to add to dishes, make soup etc. I just roast the tomatoes with a little sea salt, black pepper, a dash of olive oil and garlic cloves. Same as BarriedaleNick all with the skin on, tomatoes are whole, halved or quartered depending on size. I put them through a passata machine, fantastic - lovely smooth tomato with no skin and mostly no pips! Several sites sell them, no idea on best price this is the first I came across to show http://www.harrodhorticultural.com/rigamonti-passa-pomodori-passata-machine-pid8307.html

[Gordonmull]

Hmmm I'll give it a try with roasted tomatoes roasted next time. It's a nice thought that it could get even better!  :D How long do you roast them for? Is it like peppers, where you wait for the skin to blister and blacken?

First answer ;) Nah, I can never be faffed with skinning tomatoes. Used to do it but got lazy and I never notice the diffrence now.

I left the sauce lumpy, course chopping the roasted peppers and adding them at the end to stop them dissolving. Oregano in at the end too for maximum punch.

Bacon goes great with anything! I've even been known to have it in my porridge ;D

[BarriedaleNick]

I do let them blister and blacken a bit - how long really depends on size of the toms and how thick you want your sauce.  Sometimes it comes up a little watery so I reduce on the stove.  Normally 45 - 60 mins on a 3/4 hot oven...

[Jayb]

Very similar, I roast them in a medium oven 1 - 1 1/2 hours, depends how full the tray is. I give a quick stir after 3/4 of an hour but they are left cooking the until soft and some of the juice has evaporated, the ones on the top do get a little crispy in places.