Thursday, August 20, 2009

Tomato Sauce Recipe

Best thing I've made yet.

8 vine ripe tomatoes (NOT from the grocery store)
1/2 large green pepper
1/3 sweet onion
3 garlic cloves, chopped
1 sprig Italian flat-leaf parsley
1 sprig basil (green broad leaf)
cracked pepper
olive oil

1. Boil tomatoes in a large pot for roughly 5 min. or until skin cracks. Remove skin, cut off top stem area, and de-seed (use thumbs to "pop" the exterior of the tomato on all sides, and push the seeds out). Some seeds are fine. Mush or puree to desired chunkiness.
2. Place pot back on stove, medium heat. Chop the green pepper into small pieces, throw half in the pot. FINELY chop/puree/mince the remainder, and throw in pot. Mini food processors work great.
3. Repeat step two, but with the onion. Some mushed, some chopped. Add to pot.
4. Add about 1 tbsp olive oil and several turns of cracked pepper, stir.
5. Finely chop 3 garlic cloves, add to the pot. Stir.
6. Add the sprig of basil and parsley to the top, and leave to simmer. Check on consistency and stir occasionally. When you're happy with the consistency, remove from heat.

Perfect European meal? Get some very very fresh french bread (the crunchy top, but supple middle kind-give it a light squeeze-it should give, and crackle, but return to shape). Cut a few slices. Get some fresh (from the farm, if possible) parmesan cheese, grate some in a bowl, add a bit of olive oil and cracked pepper. Take bread, dip in cheese and oil, and spoon some of the sauce on top. Consume, slowly.

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