Quote:
Originally Posted by Caged Great
I use on the vine tomatoes and this sauce is for several days worth of meals not just one. I'm just a bit lazy and would rather make a larger batch and burn an hour of cooking time than 30 minutes each day. This is better when the tomatoes are cheaper, whatever juicy tomatoes are available are best. Better if they are ripe too. Greenish tomatoes make for a less good sauce. Try several chardonnay's separately and choose whichever tastes best to you in the glass. Go with that one in the sauce, as it has a major impact on the flavour of the sauce.
20 mid sized on the vine tomatoes (About 7-7.5 lbs worth)
5 large cloves of garlic or about 8 mid sized ones (adjust for how much garlic flavour you want. This is moderately garlicy, not overwhelming and not bland)
4 tablespoons of a good full fruity flavoured white Chardonnay. I use the bizarrely named "Fat Ba-stard" chardonnay from sobey's myself.
8 tablespoons of extra virgin olive oil (Aside, use non-italian or greek oil as those are cut due to the mob with not as good oil. Kirklands best is actually the best one to use).
9 teaspoons of thyme - I use McCormicks for all spices as they are the best of the supermarket ones. Organic is better even flavour wise.
5 teaspoons of Oregano
1 teaspoon of black pepper.
2 oz of spinach (one of the smaller pre-washed/packages in the store)
Mix all spices + Press the garlic and wine + oil in big sauce pan.
You can de-skin the tomatoes by either boiling water and deskinning them or do the lazier thing like I do and core and halve them and put them in the pan. If you do the lazy method, put on high for 20 minutes.
Take off heat and begin the fun of taking off the skins. Because it's on high for 20 min, they should come off rather easily.
Put the de-skinned tomatoes back in and put on for another 5 minutes, while you stir. Add spinach and go for another 5 minutes.
At the end of this, if you have a submersion wand blender, go to town blending it in the pot. Otherwise, get a food processor or blender and blend until smooth.
Nice tasting sauce that is full of flavour, doesn't need salt at all. Can be used for spaghetti, chicken, lasagna (May need to reduce the sauce a tiny bit for that), and basically anything a tomato sauce is needed for.
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Thanks for sharing! I keep my homemade sauce simple and use San Marzano tomatoes, basil, EVOO, parmesan and garlic (no salt!). Keep the sauce on hand for use through the week and use what I need through the week.
The amount of salt I add to my pasta water is based on the sauce I am making and how salty the cheese is.