Tales from the Garden: Fresh Tomato Sauce

Considering that over the course of the summer I’ve mentioned my inaptitude in gardening (well, at least gardening for edible things, I can grow some pretty flowers!), I think you can guess that these tomatoes did not come my garden. This, again, is why it’s good to have friends who seem to have a natural green thumb.

So thanks to my friend DB, I spent last weekend surrounded by the final remains of Portland’s Indian summer as we cooked up a batch of fresh tomato sauce.

Look at these beauties!

Once we had picked all the ripe fruit, we debated for a while about whether to take the skins off. We had enough tomatoes that the task did seem daunting. Finally I managed to convince DB it would be worth it in the end — swearing (with little confidence) that it wouldn’t take forever.

Surprisingly I was right — I love it when that happens! A quick “X” at the bottom of each tomato, plus a dunking in boiling water, and the skins slid right off. Within 45 minutes or so, we had every last one peeled and ready to go. We decided not to seed them because they were almost all flesh, perfect for stewing.

In the pot they went and then came the fun part — which was also oh so satisfying. We got to squish them! Please note, our hands were freshly washed. I promise.

Hands in the Sauce!

Fresh Tomato Sauce

After a few hours of simmering, we decided it was time to sample the goods. We cooked up a pot of soft polenta, oil-poached a few eggs (Martin Picard style) and roasted a pan of vegetables. We sat down and ate a meal that was both simple and simply delicious.

Dinner of Champions

We were going to can the sauce when it was finished but we got too lazy. Instead I took three quarts home, put them in Ziploc bags and popped them in my freezer so they are ready to use whenever I need a taste of summer.

8 thoughts on “Tales from the Garden: Fresh Tomato Sauce

    • No real secret, really. Tomatoes need good rich soil that drains well. When you plant your transplants bury them up to nearly the top set of leaves. Then when you water them make sure to soak the ground really really well. The stems will sprout roots. When the soil is bone dry two inches deep soak them again, this could be daily or less, depending on how hot and dry it is.

  1. yummmm! i made tons of tomato sauce this year from fresh tomatoes given to me — i canned most of it — but we have been eating a lot of spaghetti with tomato sauce, too! polenta and eggs would be a welcome change. smart girl 🙂

  2. Pingback: Hello, Delicious! Swiss Chard, Tomato & Bread Gratin | Attempts in Domesticity

  3. Pingback: The Complete Guide To Growing Great Tomatoes Yourself - SPLASH

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