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Posted on 12 August 2010 by

Winter Tomato Sauce

tomato-sauce6By David Harbilas

Considering the short growing season of tomatoes in many areas of the country, methods of preserving tomatoes are extremely valuable.

Yet just how are we to think of new ways to use canned tomatoes other than in a typical sauce?

I recently cooked at a small Italian restaurant in the Seacoast area of New Hampshire, where tomatoes were featured year-round in a variety of preparations.

Here is an adaptation of their winter tomato sauce that features both canned and dried tomatoes. Serve this over pasta, or with grilled or roasted meat, chicken, fish or pork. The meaty flavor of the dried tomatoes are especially good with a whole wheat pasta, and the thickness of the sauce coats shorter shapes, like penne, better than longer, thinner pastas like spaghetti or linguine.

Makes about 2 qts. sauce

1 bulb fennel, diced
2 garlic cloves, crushed Read the rest of this entry »

Posted on 13 July 2010 by

Best Ever Roasted Tomato Sauce

tomato-sauce5By David Harbilas

It’s always a bold claim to call something the “best ever,” but there are a few simple reasons this roasted tomato sauce is so good.

  • You don’t need great quality tomatoes to make it.
  • It requires very little skill and almost no special equipment.
  • It’s made of only two ingredients.

This is less a recipe than it is a simple technique, and it is a true testament to genius of the restaurant chef.

I learned this sauce from Mark Gaier and Clark Frasier, owners of Arrows Restaurant in Ogunquit, Maine and recent winners of the James Beard Award for Best Chefs of the Northeast.  We served it primarily with seafood, though it can go well with nearly anything and if thinned out slightly with a well-made stock serves as an excellent soup.

Yields roughly 4 cups of sauce

Posted on 05 July 2010 by

My Mother\’s Roasted Tomato Sauce

roasted-tomato-sauceBy David Harbilas

I don’t think my mother actually created this sauce.

I credit that to another food writer, though I don’t exactly know who; but she did seem to perfect it very quickly.

This is, as I remember it, exactly as she made it, and it goes well with nearly everything from pasta and chicken to fish.

I once made it with lobster for some friends in Florida–they bugged me for years to return to make it again.

Makes about 4 cups of sauce

  • 10 fresh plum tomatoes
  • 1 large yellow onion, preferably Vidalia
  • 6 cloves of garlic, peeled and left whole
  • 1 ½ cups white wine Read the rest of this entry »
Posted on 10 April 2010 by

Recipe: Basic Tomato Sauce

tomato-sauce21By David Harbilas

In our last post we covered some of the thoughts about tomato sauce in general and its uses.
Now we’ll actually get to making it.

First, an explanation on its variations.

Some call for carrots, some don’t. I do like the use of carrots, not just for their sweetness but also for the thickness they provide the final sauce as well as a certain savory quality that is lost when carrots are omitted. There are also some recipes that call for either red or white wine, while some use neither. I prefer a little white wine, as its acidic and sugary qualities pair well with the tomatoes. Read the rest of this entry »

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Posted on 08 April 2010 by

Basic Tomato Sauce: An Introduction

tomato-sauce2By David Harbilas

Tomato sauce is a study, not only in the tomato but in the use of the sauce itself.

Nearly all are made with some kind of canned tomato, and all are a suitable sauce for pasta.

Not all are good, and many are mediocre or even bad. So what makes a good tomato sauce?

First and foremost, use the best quality canned tomatoes you can find. Generally, most Italian plum tomatoes are of excellent quality, generally due to a combination of the Italian climate, soil, and care taken into their cultivation. Another detail that many home cooks overlook is the use of whole, peeled canned tomatoes rather than crushed or pureed tomatoes.

There are many reasons to use whole tomatoes. First, Read the rest of this entry »

Posted on 14 September 2009 by

Reader Question: Freezing Tomato Sauce

freezing-tomato-sauceBy Vanessa Richins

Misty says:

“Hi, how would I freeze tomato sauce? Would you have any recipes? Thank you.”

Hello Misty! Freezing is a great way to preserve your tomato sauce for further use.

One advantage is that for me as a single girl, I can freeze individual portions so I don’t have to worry about opening a can that will take me a while to use and could go bad.

For instructions on how to freeze tomato sauce, I headed on over to Google and found Kalyn’s Kitchen. She’s a local woman here in Utah who writes about low glycemic index and carb foods. She had great instructions on how to freeze tomato sauce.

First, she says to Read the rest of this entry »

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