Wednesday, September 19

Cooking: Making Sunday Sauce

It has been the tradition in my family for as long as I can remember, that every summer we make tomato sauce from scratch, enough to last through the winter. Maybe it's because we live in Northern Jersey, or because we detest pre-made sauce, either way it's what we do. It may seem a daunting task at first, especially when you crack open the 60LBS bushel, but put on some music and the next thing you know you will be eating the best sauce you've ever had.

You will see that I have created two different versions of sauce. For sauce A I sautéed all of the vegetables in oil and then added them to the tomatoes, whereas with sauce B the vegetables went into the tomatoes raw. The B version yields a cleaner tomato flavor, whereas the A gives a richer sauce.

Fill the two largest pots you own with water and bring to a rolling boil. Cut off the end of the end of the tomato where the stem was attached and add a reasonable amount to each of the pots. Meanwhile prepare another large pot (or cooler lined with a garbage bag if you have used up all your pots like me) with ice and water. Once the tomatoes begin to split remove them and place into the ice bath to shock them. Peel off the skin and set aside. When the water reaches a hard boil again add more tomatoes and repeat this process until you have finished.

Chop the garlic, onion, carrot, and celery to a fine dice and set aside.

For the A sauce; heat up your pot to medium-high, add Olive Oil then the onion and cook until its begun to turn color. Next add the garlic and once it begins to turn color add the carrot and celery. Once it has all become soft add the tomatoes and simmer until the sauce is done.

For the B sauce; combine all the vegetables into a pot and cook until done (yes, it's really that easy).

Depending on the texture desired you can use a stick blender to thin the sauce.

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