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Martha Stewart Member

Rating: Unrated

01/06/2008

                This is a great recipe!  It's a handy basic, which although is already tasty would be great with different herbs, wines...and eaten in different ways.  It's even great on toast with butter.

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Recipe Summary

Yield: Makes 1 1/2 cups

Ingredients

Ingredient Checklist

15 (about 2 pounds) plum tomatoes

3 tablespoons extra-virgin olive oil

2 cloves garlic

Coarse salt and freshly ground pepper

      Cook's Notes

It’s easy to blanch tomatoes for too long, causing the flesh to become mushy. To determine the proper cooking time, simply remove a tomato from the water, beginning after about ten seconds, and gently pinch with two fingers. The skin should have just a slight give and feel slightly less taut than when raw. The tomato sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Gallery

Recipe Summary

Yield: Makes 1 1/2 cups

Recipe Summary

Yield: Makes 1 1/2 cups

Recipe Summary

Yield: Makes 1 1/2 cups

Yield: Makes 1 1/2 cups

Makes 1 1/2 cups

Ingredients

Ingredients

  • 15 (about 2 pounds) plum tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic
  • Coarse salt and freshly ground pepper

Directions

Make an ice-water bath: Fill a large bowl with ice and water; set aside. Bring a large pot of water to a boil. Place tomatoes in boiling water until skins just begin to loosen, 10 to 20 seconds. Remove; transfer to ice-water bath. Remove tomatoes from water, core, and peel. Slice tomatoes in half; remove and discard seeds and liquid. Cut the flesh into 1/4-inch dice.

Heat olive oil in a large skillet over medium-low heat. Add garlic cloves; cook until well browned all over, about 10 minutes. Add tomatoes; season with salt and pepper. Raise heat to medium; simmer sauce until tomatoes break down somewhat to a saucy consistency, about 15 minutes. Remove from heat, and discard garlic.

      Cook's Notes

It’s easy to blanch tomatoes for too long, causing the flesh to become mushy. To determine the proper cooking time, simply remove a tomato from the water, beginning after about ten seconds, and gently pinch with two fingers. The skin should have just a slight give and feel slightly less taut than when raw. The tomato sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Cook’s Notes

It’s easy to blanch tomatoes for too long, causing the flesh to become mushy. To determine the proper cooking time, simply remove a tomato from the water, beginning after about ten seconds, and gently pinch with two fingers. The skin should have just a slight give and feel slightly less taut than when raw. The tomato sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Reviews (1)

Add Rating & Review

1 Ratings

5 star values:

                                  0

4 star values:

                                  0

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  0

Martha Stewart Member

Rating: Unrated

01/06/2008

                This is a great recipe!  It's a handy basic, which although is already tasty would be great with different herbs, wines...and eaten in different ways.  It's even great on toast with butter.

Reviews (1)

Add Rating & Review

1 Ratings

5 star values:

                                  0

4 star values:

                                  0

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  0

Add Rating & Review

1 Ratings

5 star values:

                                  0

4 star values:

                                  0

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  0

1 Ratings

5 star values:

                                  0

4 star values:

                                  0

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  0

1 Ratings

5 star values:

                                  0

4 star values:

                                  0

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  0
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Martha Stewart Member

Rating: Unrated

01/06/2008

                This is a great recipe!  It's a handy basic, which although is already tasty would be great with different herbs, wines...and eaten in different ways.  It's even great on toast with butter.

Martha Stewart Member

Rating: Unrated

01/06/2008

                This is a great recipe!  It's a handy basic, which although is already tasty would be great with different herbs, wines...and eaten in different ways.  It's even great on toast with butter.

Rating: Unrated

All Reviews for Fresh Tomato Sauce for Stuffed Squash

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Fresh Tomato Sauce for Stuffed Squash

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest