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Recipe Reviews
This had a nice ,fresh taste. I peeled,quartered and seeded an cooked my tomates. Then I pureed them in the food processor. It made a very nice sauce. I was just a little unsure of the amount of basil to put in as a "sprig" could mean little or a lot. I just went by personal preference. I would definately make this again. I served it on cheese ravoli but think it would be good to use on homemade pizza too!
Queezle_Sister from Salt Lake City, UT
Too runny!
I started with equal parts roma and heirloom tomatoes (picture shows the beginning of cooking). The recipe recommends cooking for about 18-20 minutes for Romas, longer if your tomatoes are really juicy. I cooked mine for an hour!
I borrowed two food mills to try out with tomatoes. I put the sauce through one mill - but it only extracted juice and left most of the pulp. So 13-daughter and I transferred the pulp to an old-fashioned mill with a big wood roller. 13-daughter got alot more pulp out, and this time the the skin and seeds were dry!
Nevertheless, the sauce was still very thin. I cooked it another 15 minutes, but with two starving teenagers, I had to get it on to the table. Even if this had been soup, it would have been too thin.
BUT - The flavor was amazing.
My recommendation - if you make this, go through the trouble of peeling the tomatoes. You can then have a somewhat chunky sauce.
(edited 17th September 2012) (0) comment (1) useful
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