Un Bel Sugo

It was a very short summer and not a good season for the garden. My tomato harvest this year was not as bountiful as I had hoped it would be. The harvest was not large enough to merit the time and energy it would take to preserve the tomatoes by canning. I used as many as I could in salads like Greek and Caprese, but I still had some left that would have gone bad if I had not found a use for them. I hate to waste anything, so I decided to use the remaining tomatoes to make tomato sauce.

I started by coring the tomatoes on the stem end and cutting a small x in the other end with a small paring knife.

Next, I prepared a pot of boiling water and plunged the tomatoes into the boiling water until the skins began to separate from the flesh. This takes about 30 seconds.

I had also prepared an ice bath. I removed the tomatoes from the boiling water and dropped them into the ice bath until they were cool enough to handle. The skins then slip off easily and you now have a beautifully peeled tomato.

I then transferred the peeled tomatoes to a pot and added a little salt and some fresh basil leaves. I cooked the tomatoes on medium heat for about 15 minutes just to soften them slightly. I didn’t want to overcook them because I wanted to retain the fresh flavor and color of the tomato.

I allowed the tomato to cool slightly and then began to pass the mixture through a food mill. I prefer to use a food mill because using a blender or food processer changes the color of the sauce. This method keeps the sauce a beautiful, robust red color.

To finish I used a fine mesh strainer to press whatever material is left in the food mill to make certain that I can capture as much of the tomato pulp as possible without passing any unwanted material seed or small bits of skin that may have been missed in the peeling process.

I now have a flavorful bowl of Sugo Pomodoro Fresco or fresh tomato sauce. The sauce can be stored in an air-tight container in the refrigerator for seven days. If you would like to store it for a longer period of time you can fill sterilized glass jars with the sauce, submerge them in boiling water for 20 to 30 minutes. Remove them from the water and allow them to cool at room temperature. At some point, you will hear the canning lid of the jar snap. That is your signal that the jar has properly sealed. This sauce can then be stored in a cool, dark place for up to 18 months.

You can buy tomatoes to make this sauce. I suggest using plum tomatoes and allowing the tomatoes to sit on the counter in your kitchen for 7 to 10 days to allow them to properly ripen before using them.

The result is a beautiful, flavorful sauce with no preservatives, chemical additives, or added sugars.

Alla prossima!

Buon cibo e buon appetito a tutti!!

Chef John

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