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
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.
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has close to 800 recipes of Hungarian and international recipes. They are organized into a cookbook format in "zsuzsa's cookbook". My new venture is "rethink the food". My food blog is evolving and so am I. You are never too old to learn or to make changes to what you eat or enjoy.