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Article: Make bold tomato sauce from scratch: ; Peel tomatoes first and don't overcook for best results
- Article from:
- Charleston Daily Mail
- Article date:
- August 22, 2001
- Author:
CopyrightCopyright 2001 Charleston Daily Mail. Provided by ProQuest LLC. (Hide copyright information)
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TOMATO sauce made with fresh farm stand tomatoes sounds simple,
quick, and easy and produces a wonderful companion to pasta when
tomatoes are flavorful, and local.
However, many cooks overcook the tomatoes, draining them of their
fresh flavor and texture, creating a sauce that is no better than
tomato paste, a culinary faux pas when tomatoes are ripe and
luscious.
First, however, I set out to test four types of tomatoes: canned,
supermarket, farm stand, and those fresh from my own garden. When
tasted both raw and in a tomato sauce, the grocery store tomatoes
were slightly sour and not nearly as good as Muir Glen canned
tomatoes. Both fresh varieties were wonderful. The conclusion? Never ...