tomato sauce by Tanisha Ramey

24 09 2008

there are many types of basic tomato sauces, some are uncooked lumpy mixtures of raw tomatoes, and there are others that are more delicate,  and smooth purees or long-cooked variations flavored with meat, aromatic vegetables, and herbs. It is said the better the ingredients, the less treatment the sauce may require.  The best tomatoes for sauces are usually the small, pear-shaped plum tomates, but the ripeness and the gardening methods. The best tomato to use are the ones that appear so ripe that they seem ready to burst out of it’s skin and are so soft that you must handle with care .  Most of the time a basic tomato sauce can be spoiled by over cooking or using to many ingedients, when this happens the natural flavor of the tomato is lost.  This is one of my favorite tomato sauces very simple and it only require very few ingredients.      

  2/3 cup brown stock
2 lbs. ripe tomatoes, quarted
8 fresh basil leaves, or 1 teaspoon dried leaf basil
salt and pepper tt
sugar if desired  
 In large pot and the stock and tomatoes and basil  cook until tomatoes are reduced to a pulp.
Then stain and remove the skins, puree in the food processor  add salt and pepper  and sugar if it is to tart serve warm over a variety of meats and sausages.   Now that is hummy to my tummy
                                                   recipe from the book of sauces, gordan grimsdale
                                                    other info. from the book sauces classic and contemporary sauce 
                                                    making
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