Fresh Tomato Sauce
A recipe from my Great Aunt's collection. This is one she clipped out of the paper, probably the Chicago Tribune. This contains some unusual ingredients - in particular saffron and ground coriander, and the recipe also calls for steeping a bundle of herbs in the sauce as it cooks. If saffron is too costly, you can substitute dried safflower or just leave it out. Makes 3 cups sauce.
- Ready In:
- 1hr 15mins
- 1⁄3 cup minced fresh onion
- 2 fresh garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 lbs fresh plum tomatoes, peeled, seeded, chopped
- 6 sprigs fresh thyme or 1 teaspoon dried thyme
- 4 sprigs fresh parsley
- 1⁄2 bay leaf
- 1 inch fresh orange rind
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon basil
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon fennel seed
- 1 pinch saffron
- 1 pinch ground coriander
- Saute onion and garlic in olive oil in a large saucepan until tender.
- Stir in flour until smooth.
- Add tomatoes.
- Wrap thyme, parsley, bay leaf, and orange rind in cheesecloth, tie, and add to the pot.
- Add all remaining ingredients.
- Heat sauce to a simmer, then drop on the lid and simmer 10 minutes, stirring occasionally.
- Remove lid and simmer another 25-30 minutes, or until sauce has thickened.
- Remove the herb bouquet and chill sauce overnight (or freeze for later).
- Heat again before serving over hot cooked pasta or meats.
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I liked the flavors in this recipe. I didn't use the saffron because I didn't have any. I threw all the herbs into the sauce (no cheeseclosth available) and pulled out the thyme and orange rind when it was finished. Like Rita I cooked the tomatoes with the skin and seeds, put them through my food processer and then a quick whirl through the food mill to get out the extra seeds. Its still quicker than spending time peeling the tomaotes. I got about 1 quart of sauce, but I used Roma tomatoes which don't contain as much water as other varieties.Reply
I enjoyed this fresh out of the garden sauce. Tomatoes and herbs were all fresh. The orange rind I didn`t have so I used lemon. The saffron got lost in the sauce you can save you money and skip it. I grow my own saffron so it was really no hole in my pocket. The herbs I chopped and added right to the sauce. The tomatoes I use skin, seeds and all just blended before added to the pot. The texture was great. I simmered for 1 hour if not more. I also served the same day as making I couldn`t wait. Very good. This would be a great sauce for seafood.Reply