Tomato Fondue

1/2 cup olive oil
4 oz onion (chop fine)
3 cloves garlic (puree)
2 1/4 pounds tomatoes
1 T lemon juice
9 basil leaves (large, chopped medium)
2-4 oz butter (cut into small cubes)
dash crushed red pepper
to taste salt and black pepper

 

 

It is tomato season! The difference in flavor between those in the store and the ones in the garden is incredible. With our garden over flowing with tomatoes, I have been making some fresh tomato sauce with a touch of fresh oregano from our herb garden. There are several approaches to making a great tomato sauce, but the ingredients are the key. Fresh tomatoes, onions, garlic, basil, and a little fresh olive oil are all you need.

Generally, when making my sauce I start with a few basic preparations before actually getting it into the kettle. Something I often do for small batches of sauce is to peel the tomatoes. This is done simply by first removing the green stem and making a small cross hatch incision into the bottom of the tomato. Next, drop the tomatoes into boiling water for 5 seconds. Remove, then quickly plunge them into a bowl of ice water. Let the tomatoes cool before peeling them. After peeling the tomatoes, cut them in half. Using a sieve, squeeze the seeds out of the tomatoes while retaining the juice. Make sure to keep the tomato liquid for later, discarding the seeds.

Now you are ready to start your sauce. I actually refer to this as a tomato fondue, and I think you will have great success with the recipe that follows.

1. Heat the olive oil and cook the onions and garlic over a low heat.
2. Once the onions are soft (do not brown), add the chopped tomatoes and lemon juice. Simmer over a low heat until it starts to thicken.
3. As it thickens, season with salt, pepper, and crushed red pepper.
4. After it has cooked for about a 1/2 hour, you will want to puree it. Often this is done with a food mill that is cranked by hand. If you don't have a food mill, then use a food processor. If you have neither, then enjoy a rustic style tomato sauce.
5. After this, return the sauce to the fire and continue cooking until it is at the desired consistency.
6. When it is ready, remove from the heat and add the chopped basil.
7. Check your seasonings and finally stir in the cubed butter a little at a time. Stir consistently in order to achieve a good emulsion.

 

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