From the best of both worlds: When Traditional Hungarian Cuisine merges with Multicultural Canadian Home Cooking. Recipes from the best of Hungarian and Canadian home cooking - with recipes adapted to North American food sources - we have gone metric in Canada, but we won’t let go of our measuring cup
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FRESH TOMATO SAUCE
The sauce was made from the first bucket of this year's assorted tomatoes from our garden. My husband just brings up a couple buckets of vegetables about mid afternoon and there they are on the counter and I have to do something with them. When we were younger I used to resent it - but now I look forward to the daily challenge dealing with the garden's bounty. I like the surprises best, like this first bucket of tomatoes.
This is a lovely tomato sauce and it is ready in 30 minutes. Fresh tomatoes make an exceptionally good sauce. I love the yellow fleshed low acid variety; they are not likely to cause heartburn.
Large tomatoes can be peeled and crushed. More than half of the tomatoes I used were cherry tomatoes and I just put them through the blander. Some people say tomato skins make the sauce bitter, but I didn’t detect any bitterness. Next time I will not peel the large tomatoes either. This sauce was not meant for preserving and I will continue to peel the tomatoes I bottle for winter.
2 pounds of fresh tomatoes [I used a mixture of cherry and low acid tomatoes]
2 Tbsp olive oil
1 carrot, peeled and thinly sliced
4 cloves of garlic
basil and oregano [you may use dried herbs]
2-3 sprigs of fresh, flat leaf parsley, chopped
salt to taste
1-2 tsp of sugar, depending on the tomatoes acidity
• Take the stems and leaves off the fresh tomatoes and wash them well.
• Cut out the large centers and discard.
• Chop the tomatoes and place them in a blander or food processor and puree.
• Place a non stick skillet on medium heat.
• Add the olive oil and the carrot slices and lightly sprinkle them with salt.
• Sauté the carrots for 2 minutes, stirring often.
• Add the garlic and continue to sauté until the garlic is translucent. Do not burn.
• Add the tomato puree and slowly cook on medium heat for 25 minutes.
• Add the herbs and sauté for 5 minutes longer. The sauce is ready when the oil floats to the top.
• Adjust the salt. If you started out with canned tomatoes instead of fresh ones there might be plenty of salt in the sauce already.
• Taste and add sugar to the sauce gradually and sparingly, the sauce should not become sweet. But even low acid tomatoes require a bit of sugar.
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