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Basic sauces with tomatoes of any color.

Basic sauces with tomatoes of any color Capture the essence of fresh tomatoes in this basic sauce, made while tomato season is at its peak. Use it now, or freeze small portions to use throughout the year.

Choose any of the tomatoes pictured here and on pages 72 and 73, except the stuffers. Flavor, color, and yield of this sauce vary with the kind of tomato you use. Meaty varieties result in thicker sauce; juicy tomatoes render thinner sauce. One pound of tomatoes yields about 3/4 cup sauce. Cooking can improve some tomatoes, intensifying their flavor and color.

Pour the sauce over hot pasta; and fresh basil and grated parmesan cheese to taste. Or try it in a creamy sauce for fish and poultry, or in spicy salsa.

Basic Tomato Sauce

5 pounds ripe tomatoes Salt and pepper

In a 3- to 4-quart pan, bring about 2 quarts water to a boil. Dip 2 or 3 tomatoes at a time in the water for 20 to 30 seconds, then peel off skins and core. If tomatoes are juicy, cut in half crosswise and squeeze gently to push out and discard contents of seed pockets. Cut into about 1-inch chunks. Puree tomatoes, a portion at a time, in a blender or food processor.

Pour puree into a 5- to 6-quart pan. Bring to a boil, then reduce heat and boil gently, uncovered, until most of the liquid has evapored and sauce is reduced by about half, 45 minutes to 1-1/2 hours. Add salt and pepper to taste. If made ahead, cover and chill up to 2 days, or freeze airtight up to 6 months. Makes 3-1/2 to 4 cups.

Per 1/2 cup: 49 cal.; 2.3 g protein; 0.5 g fat; 11 g carbo.; 21 mg sodium; 0 mg chol.

Creamy tomato sauce. In a 2- to 3-quart pan, stir 3 tablespoons minced shallots in 1 tablespoon salad oil over medium heat until faintly browned, about 5 minutes. Add 2 cups basic tomato sauce (recipe precedes), 1/2 teaspoon fresh tarragon leaves or 1/4 teaspoon dry tarragon leaves, and 3 tablespoons whipping cream. Bring to a boil. Add salt and white pepper to taste. Serve with hot cooked fish or chicken. Makes about 2 cups.--Suzanne Ashworth, Sacramento.

Per 1/2 cup: 118 cal.; 2.7 g protein; 7.4 g fat; 13 g carbo.; 25 mg sodium; 12 mg chol.

Cheese Crisps with Tomato Salsa

1 cup basic tomato sauce (recipe precedes) 1 can (7 oz.) diced green chillies 1/4 cup chopped fresh cilantro (coriander) 1/4 cup thinly sliced green onion 2 to 4 tablespoons lime juice Salt 8 flour tortillas (7 in. wide) 2 cups (8 oz.) shredded jack cheese or jalapeno jack cheese

Pour tomato sauce into a fine strainer and let drain about 10 minutesf discard liquid. Mix drained tomato sauce, chilies, cilantro, onion, and lime juice and salt to taste.

Brush 1 side of tortillas lightly with water. Place 2 tortillas, wet side down and slightly apart, on a lightly greased 12- by 15-inch baking sheet. Sprinkle each evenly with 1/2 cup cheese. Cover each with another tortilla, wet side up. Repeat with remaining tortillas and cheese on a second baking sheet.

Bake in a 500[degrees] over until tortillas are crisp and golden, about 10 minutes. (If using 1 oven, switch pan positives half-way.) Remove from oven and cut each round into 10 to 12 wedges. Offer warm tortilla wedges to scoop up tomato salsa. Makes about 16 appetizer servings.

Per serving: 98 cal.; 4.9 g protein; 5.4 g fat; 8.4 g carbo.; 225 mg sodium; 12 mg chol.
COPYRIGHT 1990 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Aug 1, 1990
Words:616
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