Questions about using fresh tomatoes in this pasta sauce recipe...

C

cindy-k-mi

Well-known member
What would I need to do to prepare fresh tomatoes to use in place of the canned tomatoes in the following recipe? Would I need to cook them first or cook the sauce longer? Would I need to change anything else about the recipe, like reduce the water or reduce or increase some of the seasonings? TIA for any suggestions.

* Exported from MasterCook *

Pasta Sauce

Recipe By :

Serving Size : 24 Preparation Time :0:15

Categories : Marinades, Sauces, Seasonings

Amount Measure Ingredient -- Preparation Method

2 small onions -- chopped4 garlic cloves -- chopped

1/4 cup vegetable oil

2 (28-ounce) cans diced tomatoes -- undrained

2 (12-ounce) cans tomato paste

8 cups water

1/4 cup sugar

2 Tablespoons dried Italian seasoning

1 Tablespoon salt

1 Tablespoon dried basil

2 teaspoons black pepper

1 teaspoon dried crushed red pepper

Sauté onion and garlic in hot oil in a Dutch oven over medium heat 10 minutes or until onion is tender. Stir in diced tomatoes and remaining ingredients. Bring to a boil; reduce heat, and simmer, stirring often, 2 hours. Divide into recipe portions and freeze.

Description:

"This big-yield sauce freezes beautifully."

Source:

"The All-New Ultimate Southern Living Cookbook"

Copyright:

"2006 by Oxmoor House, Inc."

Yield:

"12 cups"

Start to Finish Time:

"2:25"

 
Cindy, you should probably peel them first, chop, use a little more than called for (say, 2 quarts)

and simmer longer. Or simmer with the lid off, or use a large saute pan or skillet if you have a big enough one, so the extra liquid has a chance to evaporate. No need to cook them first.

(To peel tomatoes, cut out the cores, drop into a pan of boiling water for 30 seconds, rinse under cold water, and slip off the peels.)

It's more work to use fresh tomatoes but you'll really taste the difference!

 
cindy: i use fresh tomatoes for pasta sauce as often as possible. i never skin them for 2 reasons..

1. the skin is where a lot of the nutrients are.
2. i'm lazy.

seriously though, i've never had or heard any complaint about the texture of the sauce.

 
REC: Don Pomodoro Sauce utilizes the freshness of ripe summer tomatoes--please try this and...

observe the note.

Don Pomodoro Sauce

Recipe By : Lynne Rossetto Kasper/The Splendid Table
Serving Size : 6 Preparation Time :0:10

5 large cloves garlic -- coarsely chopped
12 large fresh basil leaves -- torn
1/4 medium onion -- coarsely chopped
1/8 teaspoon salt
1/8 teaspoon ground black pepper
5 tablespoons extra-virgin olive oil -- fruity (5 to 6)
3 1/2 pounds mixed ripe tomatoes -- possibly peeled and cored, (do not seed), or 2 28-ounce cans, drained

In a 4-quart saucepan combine garlic, basil, onion, salt, pepper, and oil. Heat over medium high 1 minute, no more. Add tomatoes, breaking them as they go into the pan. Bring to a lively bubble, uncovered, and cook 30 minutes, or until thick and the sauce is reduced by half. Stir often, watching for sticking or scorching.

Remove pan from heat, cover and let stand 15 minutes. Italian cooks pass the sauce through a food mill to remove seeds and any skins. I prefer pureeing in a blender or food processor. If desired, cool and refrigerate up to 2 days, or freeze up to 3 months.

NOTES : Sauces like this simmer in kitchens from Milan to Palermo. So typical of home cooking, Don Pomodoro used to be put up in jars; these days it is frozen, ready for pasta, pizza, pot roast, lasagne and sautes. Its seasonings and the proportions of ingredients follow the dictates of regional and household traditions, but the technique rarely changes.

Italian cooks make this sauce with unpeeled fresh tomatoes or canned ones, passing it through a food mill once itís cooked. My preference is for a more rustic, juicy sauce with bits of tomato so I puree it in a blender or food processors. Only if the peel of fresh tomatoes is tough or bitter do I peel them. This is a matter of personal choice.

 
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