[Reidragon]

We have a glut of tomatoes in the GH and due to blight need to use them pretty quick before they rot.

Anyone got a nice recipe for pasta sauce?
Preferably one that can be frozen.

   Thanks. Andy

[allotmentnut]

Hi Reidragon

Just to let you know what I do with my tomies. I don't do quantities, just chuck it in the pan.

Soften garlic and onion, chuck in some ripped basil, put in toms peeled and deseeded (I keep the seeds in though).  Increase heat, allowing to simmer until reduced.  (I would put in a little black pepper and some oregano at this point though).  Cool and freeze in bags.  

You can use this for soups, casseroles and sauces.  It is good, very very good.

[Ice]

As above, but put a good splash of red wine vinegar on the onions and reduce to almost gone, it really adds a lot to the sauce.  A small amount of sugar is also good to sweeten the sauce up.  For a more rounded flavour stir in a little mascarpone cheese at the end of cooking.

[muntjac]

a good splash of worcester sauce as well

[Reidragon]

Thanks allotmentnut I like that one, will try it out.
Thanks also to Ice Hocket Mad and Muntjac for the add in's they wiil be something to try once I get started.

[Contadino]

Put in a tray with oil, salt & garlic and roast until skins start to split.  Run through a mill.  Buonissima!  Can be frozen or better still, bottled.

[allotmentnut]

That sound great Contadino

Do you leave the garlic or chop it :?:  Also how long does it last in the bottles :?:

In Italy you really know how to cook so I bet that tastes fantastic.  

[Contadino]

Whole peeled or unpeeled garlic cloves, and it'll last at least a year.

[allotmentnut]

You are a star  

We picked a load of tomies last night and I am off to the kitchen now to try that out.

Will let you know how it went.

[muntjac]

5lb toms chopped roughly .skins on . add 1/4 cup olive oil .big heap fresh chopped basil . 4 italian herb oxo cubes . all the fresh herbs you can pick . NO PARSLEY . cook on simmer for and hour and a half add 12 roasted tomatoes  roast  em  till loverly n dark and they have split open , blend and add to sauce .chop fine and fry off 1lb pancetta or streaky bacon till crisp ,add to sauce pan  bring to boil for 2 mins and turn off the heat ./ allow to cool for 30 mins .  bottle /or freeze in yoghurt pots /. cut plastic tops from freezer bags to fit them and secure with little strip sellotape //
warning . alllow 1/2 inch clear for expanding ice

[allotmentnut]

Another good one, will have to wait and hope we get a load more tomies.

Have now got 5 jars of Contadino's sauce and it is very good indeed.

Thanks

[Lesley Jay]

Contadino will your sauce store in sterilised bottles for a year with no need to put the bottled sauce in a water bath to preserve it?

[WG.]

Contadino will your sauce store in sterilised bottles for a year with no need to put the bottled sauce in a water bath to preserve it?

I would advocate the water bath or equivalent treatment.  Reason is that you need to kill off any bacteria / spores / whatever which are introduced on the lid or in the airspace above the contents.

[allotmentnut]

What is a water bath WG. How do you use it, and what does it do :?:  :?:  :?:

[muntjac]

jars in the oven on a tin with water in it