Is there anything better than pizza and a great, big salad made fresh from the garden at a summer day gathering with friends? I think not. And then there’s leftover pizza… even better.
Tomato sauce is a blessing. It is easy to make and it is versatile. Company arriving on the spur of the moment? With tomato sauce at hand, you can whip up a meal fit for a king… even pizza. So clamp your Squeezo to the counter top and let’s make a simple sauce to dress up that pie with savory color.
Ingredients
3 lbs very ripe plum tomatoes (or other variety if you prefer
1 clove garlic
2 tbsp extra virgin olive oil
1 tsp sea salt
A liberal amount of milled black pepper
1 tbsp dried sweet basil
Instructions
Strain the tomatoes in the Squeezo Strainer to remove skin and seeds. Peel the garlic, cut into 3 pieces and put in a deep fry pan with the olive oil. Simmer over low heat until the garlic is brown (be careful to not burn it). Press the garlic flat into the pan and swish them around in the oil. Then, remove them from the pan.
Note: If you are not someone who cooks a lot, anyone who sees you do this will think you are a pro… and you will feel like one too!
Now (still acting like a pro), in a swift, definite movement, dump the bowl of strained tomatoes into the pan. If you pour slowly, the oil will splatter. Add salt, pepper and dried basil.
Keeping the heat low, stir frequently with a wooden spoon, until it is well blended and bubbling. After 10 minutes, raise the heat slightly to allow the sauce to cook well, but not enough so it will spurt over. Continue to cook and stir in the uncovered pan until the water has evaporated and the sauce thickens.
Now, the best part: Taste it. If it has body and flavor and isn’t watery, it is ready. it usually takes about 30 minutes to reach this state.
This recipe makes 7 cups, enough to use half and freeze or can the rest for later. If you do not own a Squeezo Strainer, a food mill or other sauce maker will do. Of course you know that Granny is quite partial to the Squeezo!
This light, tasty sauce will appeal to anyone and is suitable for pizza, pasta and meat. If you were an artist (and perhaps you are), this would be the primary color on your palette, the one that sets the tone for every masterpiece.
#1 by thekalechronicles on 07/08/2012 - 5:54 pm
This sauce sounds so delicious and simple, Granny. If I bought a Squeezo strainer I might have to give up my Prego habit (at least in the summertime). Shame to use dried basil while fresh is available though: we have great leafy bundles of it at present in California.
#2 by Granny on 07/09/2012 - 11:05 am
Ha! But I have a hunch your own tomato sauce would make the makers of Prego wish they had hired you to create recipes for them. Their loss! As for the dried basil… there is nothing wrong with a substitution if fresh is available. I love fresh basil too. Thanks for stopping back. Getting re-acclimated with your daily routine? For me even a weekend getaway (when was the last one) throws me off for a month! I think traveling changes our perspective no matter how far we venture.
#3 by thekalechronicles on 07/09/2012 - 11:31 am
Well, um, I have no daily routine and my brother just moved into our household so we are … adjusting. My most regular schedule is posting for the Kale Chronicles on Wednesdays and Sundays (and I always write first thing in the morning unless I’m off hauling myself up the hills for exercise. Right now I’m doing a two-week “artist residency” at home, which started yesterday.
#4 by Granny on 07/09/2012 - 11:49 am
Looking forward to hearing more about the artist residency. Enjoy the creative moments.