While I wait, anxiously, for my own paste tomatoes to ripen before some sort of blight gets them (my tomatoes are abundant and my only hope left for a reasonable harvest of something this summer), my CSA, Restoration Farm, is piling on tomatoes of all stripes..I think we picked up 7-10 lbs this week alone, and since the friend we share with , Allison, has not been around, we’ve been taking it all home. So…I have made and frozen a couple of quarts of sauce recently, using the simple recipe that follows.
There are other ways to do it (some cooks just blanch, peel and run through the food mill and don’t cook it at all; while some, including me, just blanch and freeze whole tomatoes), but I like this because the puree is smooth and ready to go in a pinch and the hint of garlic gives it a round flavor without taking it in a particular ethnic direction.
The blanching may seem daunting at first and yes, it does add time to what you are doing, but it is so simple and I like to watch the tomatoes float up and down in the bubbles and slipping off the peels so easily is somehow satisfying.
So give it a try if you get your hands on some paste tomatoes and enjoy summer freshness when there is snow on the ground!
3-5 lbs paste tomatoes
3-5 cloves garlic minced
½ tsp coarse salt
To blanch tomatoes, put a big pot of water on to boil. Be ready with tongs and a big bowl of ice water on the side.
Rinse and core tomatoes. Drop into boiling water (you will probably have to do batches). Remove each tomato as soon as its skin starts to wrinkle/split, and drop in the ice water.
Dump the water from your big pot and add the peeled tomatoes, split or chopped in half if you like. (If you have a food mill, you can put the tomatoes through the mill first to eliminate seeds. Or, there is another suggested way to do it later in the recipe). Add garlic and salt, bring to a boil, then simmer for five, ten, 15 minutes…however long you want. The flavor is bright early on and mellows somewhat with more cooking, so it is up to you which you prefer.
When you’ve reached desired flavor, let cool. At this point, since my food mill is missing a piece, I press the sauce through a strainer into a bowl. The solids remain in the strainer and…true confessions…I use that as a spread on toast because the seeds don’t bother me there, but they do bother me in a smooth sauce. Then pour the sauce into a freezer-safe container (you will yield anywhere from a pint to a quart depending on quantity of tomatoes and how much liquid evaporated in the cooking) and freeze for a fresh neutral tomato puree in the middle of winter!