The start of the semester has been rather hectic and I’m behind on my updates. It has been rainy day after rainy day here — decidedly fall — and tomatoes are definitely a late summer thing (although we’re still getting ripe ones!). So, here’s my last summer-ish update for 2019; from now on posts will be taking on a fallish theme!
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Making tomato sauce from tomatoes we grew ourselves gave me a huge sense of satisfaction and pleasure. This may be normal to many of my readers but as I am sure you have noticed, the novelty of having my own (tiny) garden has not yet worn off. Given our glut of tomatoes I turned to my brother-in-law, who is from Spain and grew up with his mother making passata and sauce from scratch.
I cut up 8 large beef tomatoes, placed them in a deep frying pan with a glug of olive oil, 2 chopped cloves of garlic, a large shake of salt, and a tablespoon of honey. I then let them gently simmer. The thicker you want the sauce, the longer you leave it. I left the initial batch about 30-40 minutes, and then blended it. When I used the finished sauce a second time, I further reduced it for about 10-15 minutes.
This lasted for 2 1/2 meals. The first time I used it for gnocchi (on my own) and the second time for pasta (for the two of us). Success!