Thursday, January 20, 2005
Elizabeth David's tomato sauce recipe
from the Apples Stuffed with Spiced Lamb recipe
this is a Persian Dish from Is There a Nutmeg in the House ?
8 oz fresh tomatoes
8 oz tin of canned italian tomatoes
some garlic
goodly amount of good olive oil
tumbler of red wine
salt and sugar
she rather raves about this tomato sauce claiming it is unlike any other tomato sauce she ever had so i was curious to make it as it seems to be the ordinary ingredients most of us would use to make a tomato sauce
actually i use my own canned tomatoes for sauce but curiosity drove me on / anyway i was making the Apples Stuffed with Spiced Lamb according to her directions and the tomato sauce was essential
plunge the fresh tomatoes into boiling water and then slip their skins off
chop them coarsely and into a goodly measure of olive oil cook them until most of the moisture has evaporated
add a clove or two of minced garlic and the can of Italian tomatoes including the liquid
(this time i used some organic "fire roasted" tomatoes / i was a little sorry for the smokey flavor but it went away with the wine)
cook down the tomatoes until like a thick soup
add the wine and seasonings, some salt and sugar to taste
continue to reduce the sauce / it comes out a rich dark red colour and / darn it all / it quite yummy
~~~~~~
this recipe like many others in her books seem skimpy on quantities of ingredients / they are from another time and culture / definitely not the "All You Can Eat For A Dollar" crowd
the sauce is rich and tasty / it is not the kind of sauce that you smother or douse something in / more like a luxurious condiment that you cd eat by the spoonful if you cd get away with it / smile
this is a Persian Dish from Is There a Nutmeg in the House ?
8 oz fresh tomatoes
8 oz tin of canned italian tomatoes
some garlic
goodly amount of good olive oil
tumbler of red wine
salt and sugar
she rather raves about this tomato sauce claiming it is unlike any other tomato sauce she ever had so i was curious to make it as it seems to be the ordinary ingredients most of us would use to make a tomato sauce
actually i use my own canned tomatoes for sauce but curiosity drove me on / anyway i was making the Apples Stuffed with Spiced Lamb according to her directions and the tomato sauce was essential
plunge the fresh tomatoes into boiling water and then slip their skins off
chop them coarsely and into a goodly measure of olive oil cook them until most of the moisture has evaporated
add a clove or two of minced garlic and the can of Italian tomatoes including the liquid
(this time i used some organic "fire roasted" tomatoes / i was a little sorry for the smokey flavor but it went away with the wine)
cook down the tomatoes until like a thick soup
add the wine and seasonings, some salt and sugar to taste
continue to reduce the sauce / it comes out a rich dark red colour and / darn it all / it quite yummy
~~~~~~
this recipe like many others in her books seem skimpy on quantities of ingredients / they are from another time and culture / definitely not the "All You Can Eat For A Dollar" crowd
the sauce is rich and tasty / it is not the kind of sauce that you smother or douse something in / more like a luxurious condiment that you cd eat by the spoonful if you cd get away with it / smile
