When I first heard of making spaghetti sauce in less than 30 minutes, I was skeptical. The classic spaghetti sauces, such as Pasta Bolognese that my mother used to make took hours. But with the availability of intensely-flavored heirloom tomatoes from my garden, it was time to take inspiration from America’s Test Kitchen and see what was possible in 30 minutes. The result is, in my opinion, fresh, zesty, and flavorful and a perfect accompaniment to most any type of pasta.
Posted on 23 June '09 by Morgan, under Cooking & Harvest Preservation. No Comments.
I’ve been making a lot of oven roasted sauce lately. It’s an easy way to turn your excess tomato harvest into a tasty, rich sauce to enjoy throughout the year. I originally got the idea from critterologist on Dave’s Garden, who wrote an informative and detailed article about it there. She says it is “pure ambrosia”, and I agree! I’ll never go back to slaving over a hot stove top to cook down tomatoes into sauce again. This method frees up my time to get some other things done while the sauce is roasting, and tastes much better.
Any tomatoes you have on hand can be used. Meaty paste types are not necessary. Got a buildup of cherry tomatoes? Throw ‘em in too.
Posted on 22 June '09 by Suze, under Cooking & Harvest Preservation. 5 Comments.
