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How do I make tomato sauce from JUST tomatoes?

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  • How do I make tomato sauce from JUST tomatoes?

    How do I make tomato sauce from JUST tomatoes?
    well then

  • #2
    From the first page of the forums, maybe check and ask here - http://www.marksdailyapple.com/forum/thread50421.html -

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    • #3
      It depends on what type of sauce you want. If you want an Italian style pasta sauce, this is how I do it as demonstrated to me.

      1/2 kilo tomatoes, can be very very over ripe.
      olive oil to cover the bottom of the pan.
      2 cloves of garlic, peeled and squashed with the end of a knife but still in one piece.
      1 teaspoon/tablespoon Sugar
      Basil.

      This is best in a heavy bottomed saucepan/pot. Put your olive oil in the saucepan, not too much maybe not more than a quarter of a cup. Put the garlic in and sugar, let it heat up until the sugar disappears and the garlic is soft, don't let the garlic go brown. Actually do this for as long as you can without burning. Once the sugar has disappeared and the garlic soft, put your chopped tomatoes in and let it cook fro about 2 hours on a ver low heat and pop the basil in if you like Basil.

      Once cooked what you do not use can be put in the fridge, it will keep for a bout a week or freeze it.

      I appreciate that this is not primal. The olive oil is heated! There is sugar! If you are battling o6 imbalance or sugar addiction maybe this is not for you. But personally I would not be losing sleep over it, but omit the sugar if you want. It is though the way people make their sauce at home in Italy. The sugar is a little controversial as it is more of a North Italian thing, but the sauce is rich and more delicious for it, I think because the sugar caramelises in the oil.
      Life. Be in it.

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      • #4
        I make sauce in a similar way (or at least, I used to...before giving up nightshades). To make it Paleo: I caramelized onions and a few finely grated carrots in butter in lieu of the sugar and olive oil. Adds sweetness and depth. Caramelize over low heat for a long time. If you like a chunkless sauce, zip it in the blender after it has cooked (and be careful not to overload a blender with hot sauce). After blending, add basil and any other herbs- oregano, parsley, etc.

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        • #5
          im italian and make gravy a number of ways .. when i want something SIMPLE and fast its something like this:

          san marzanos
          dash of salt
          dash of basil (fresh and at the end sprinkled on)
          possibly a slight splash of a good olive oil but i dont do this anymore

          how can you lose? nice and simple and TASTES LIKE TOMATOES lol ..

          i cant wait to make tomato salad this summer!!!!!!!!!!!
          started at 310 July 23rd 2011 ... workin and workin!

          my journal - http://www.marksdailyapple.com/forum/thread34980.html



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          • #6
            I find that a dash of balsamic vinegar adds a nice richness to a simple tomato sauce - not sure how primal that is but as its a dash - not that bothered
            Perseverance is not a long race; it is many short races one after the other.
            Walter Elliot

            I am a horse for a single harness, not cut out for tandem or teamwork; for well I know that in order to attain any definite goal, it is imperative that one person do the thinking and the commanding. Albert Einstein

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            • #7
              Cut an X into the base of the tomatoes, drop into boiling water for a few minutes and peel.

              Place the tomatoes into a pan and on a low heat, just let them go ... they'll collapse, not burn and be awesome after a few hours.
              Paul
              http://www.pjgh.co.uk
              http://www.livingintheiceage.co.uk

              "... needs more fish!"

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              • #8
                Reduce, reduce, reduce. Low heat until sauce is thick and concentrated.

                I'd add a couple garlic cloves at the beginning. They'll get nice and soft, and if you wish, you can blend the whole thing when it's done. Or remove the garlic cloves. You'll still have a nice, subtle garlic flavour
                A Post-Primal PrimalPat

                Do not allow yourself to become wrapped up in a food 'lifestyle'. That is ego, and you are not that.

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                • #9
                  My dad has one of those food grinders that you drop tomatoes into, crank it, and out comes pulverized tomatoes (the skin and hard bits come out in a different location).

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                  • #10
                    Another recipe I have used which is particularly nice:

                    Pre-heat the oven to gas mark 6, 400F (200C)

                    Skin the tomatoes first of all by pouring boiling water over them and leaving for 1 minute, then drain and, as soon as they are cool enough to handle, slip off the skins. (Protect your hands with a cloth if necessary.) Now cut each tomato in half, around the middle rather than vertically, and place the halves in the roasting tin (cut side uppermost) and season with salt and freshly milled pepper.

                    After that, sprinkle on chopped garlic, distributing it evenly between the tomatoes. Follow this with a few droplets of olive oil on each one, then top each one with half a basil leaf, turning each piece of leaf over to get a coating of oil.

                    Now place the roasting tin in the top half of the oven and roast the tomatoes for 50-60 minutes or until the edges are slightly blackened. Then remove the tin from the oven and allow the tomatoes to cool. All this can be done several hours ahead.

                    Then just blitz in your food processor, you could add a dollop of heavy cream, you can also freeze in the freezer, I tend to make batches in August when my tomatoes are ripe and I have LOADS to deal with..
                    Perseverance is not a long race; it is many short races one after the other.
                    Walter Elliot

                    I am a horse for a single harness, not cut out for tandem or teamwork; for well I know that in order to attain any definite goal, it is imperative that one person do the thinking and the commanding. Albert Einstein

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                    • #11
                      I humored this thread and made tomato sauce with 6 pounds of tomatoes, garlic, olive oil, and herbs. It came out well, but I absolutely find it tastier and more satisfying when I make it with lard and or butter instead of olive oil. I think it comes out thicker, richer, and darker in color.

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                      • #12
                        Originally posted by Belforte View Post
                        It depends on what type of sauce you want. If you want an Italian style pasta sauce, this is how I do it as demonstrated to me.

                        1/2 kilo tomatoes, can be very very over ripe.
                        olive oil to cover the bottom of the pan.
                        2 cloves of garlic, peeled and squashed with the end of a knife but still in one piece.
                        1 teaspoon/tablespoon Sugar
                        Basil.

                        This is best in a heavy bottomed saucepan/pot. Put your olive oil in the saucepan, not too much maybe not more than a quarter of a cup. Put the garlic in and sugar, let it heat up until the sugar disappears and the garlic is soft, don't let the garlic go brown. Actually do this for as long as you can without burning. Once the sugar has disappeared and the garlic soft, put your chopped tomatoes in and let it cook fro about 2 hours on a ver low heat and pop the basil in if you like Basil.

                        Once cooked what you do not use can be put in the fridge, it will keep for a bout a week or freeze it.

                        I appreciate that this is not primal. The olive oil is heated! There is sugar! If you are battling o6 imbalance or sugar addiction maybe this is not for you. But personally I would not be losing sleep over it, but omit the sugar if you want. It is though the way people make their sauce at home in Italy. The sugar is a little controversial as it is more of a North Italian thing, but the sauce is rich and more delicious for it, I think because the sugar caramelises in the oil.
                        This is so interesting, my husband is from Coccaglio, Italy (NORTH) where they rarely use much garlic in their cooking and his family never uses sugar (his grandfather was a chef). Sugar isn't mentioned in his mom's cookbooks, either. He said sometimes they add sugar to try to correct an over-acidic flavor, which never really works well. I wonder if this is more of a Naples thing? It's amazing how different the cuisine is there by region - don't get me started on dialects! I thought trying to learn Italian so I could speak to his parents and friends was hard, no wonder, half of what I learned was dialect curses!

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                        • #13
                          I make it with tinned tomatoes, but I'm sure fresh would work and be nicer.

                          2 tin tomatoes (about 400g total)
                          some basil/bolognaise herbs (originical recipe was fresh thmye)
                          a few cloves garlic
                          salt and pepper to taste

                          You may need to add some water if using just tomatoes.

                          Bring to boil, then simmer till reaches desired thickness. Blend till smooth.

                          I freeze mine in batches
                          It's really yummy!

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                          • #14
                            Best better

                            I think it comes from those that are Italian of German influence, way, way up North. I say this because I learned from a Croatian girl who lives on Ischia and speaks German so has quite German friends there. My neighbour whose MIL is in the north of german extraction uses sugar as well, but my Neapolitan neighbhour does not and I have asked a few Neapolitans and sugar is not used. I think you are correct it is to correct the acidity, when I make it though the tomatoes are over ripe, not green in any way, so I do not think there is really an issue of acidity, but I was surprised how tasty the sauce was.

                            You are also right about garlic it is used much more in the south, but interesting around Naples, the recipe usually calls for onions or garlic, not both, that tends to be something of a non italian invention.

                            And as romantic as the concept of Cucina Povera is, in reality it was not as nutritious as the Northern diet, with dairy and meat whereas as the South it was more pasta, chick pea and lentil based (the better off ate meat and I can still buy organs, bones, lard in the supermarket and butcher and tripe is still sold on the street)

                            If you look at Marcella Hazan, her recipe for bolognaise, which is delicious, is very northern, as it originally is from Bologna, where there was butter and milk. It is as follows:

                            Bolognese Sauce:
                            1 tablespoon oil
                            3 tablespoon butter
                            cup chopped onion
                            2/3 cup chopped celery
                            2/3 cup chopped carrot
                            3/4 pound ground beef chuck
                            salt
                            black pepper, ground fresh from the mill
                            1 cup whole milk
                            whole nutmeg
                            1 cup dry white wine
                            1 cup canned imported Italian plum tomatoes, cut up, with their juice
                            1. Put the oil, butter and onion in the pot, and turn the heat on to medium. Cook and stir the onion until is has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well.
                            2. Add the ground beef, a large pinch of salt, & a few grindings of pepper. Crumble the meat with a fork and cook until beef has lost its raw, red color.
                            3. Add the milk and let simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating – about 1/8 teaspoon – of nutmeg and stir.
                            4. Add the wine, let simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is stirring, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, continue the cooking, adding cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.

                            This is a great recipe for bolognaise sauce and works well if you do zucchini spaghetti, but is more elaborate than the tomato recipe asked for. I warn you though, you will never go back to a quick and easy sauce after you try this, you will be chained to the stove, along with your pot of broth!

                            It also follows peacecorpscaveman idea of the butter, butter is definitely valid, the reason we do not see it so much is that most immigrants were from the south with the tradition of olive oil.

                            Italian cuisine is quite fascinating and what I find fascinating is that the Mediterranean Diet got it quite wrong, focusing on pasta. There is a great recipe for chocolate sauce for mardi gras (pancake Tuesday) that includes pigs blood, officially you cannot get it anymore but in the countryside the old people still make it.

                            Apologies for the long post...
                            Life. Be in it.

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