Be-tomatoed

Nice tomatoes from the Pioche area.

Sometime during the field trip to eastern Nevada, we found ourselves be-tomatoed. What’s a girl to do with 8-10 pounds of garden-fresh tomatoes, except to make sauce? Having never actually made sauce from scratch before, I turned to the one person I knew who could set me straight:  my Italian Mom.

Mom and me.

She promptly replied with an email including her recipe and some supplemental advice, and was reassuring that it was all really very easy and way better than any sauce you could buy in a store.

So, herewith, Tomato Sauce in a Nutshell. Mangia!

Starting off right with the good stuff: California olive oil and very fresh basil from Trader Joe's.
Each tomato got an X-shaped slice in the skin and was dropped into boiling water for about 10 minutes.
Once their skins split, tomatoes went into this tub to cool. Then I removed their skins and stems/cores.
The tomato chunks and juices cooked down for about an hour, and received our house treatment of lots of garlic, black pepper, onion, sun-dried tomatoes, fresh basil, and a little salt. All told, we ended up with about 2 quarts. Pizza tonight!

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