Sunday, August 17, 2008

Puttanesca sauce

August ushers in the great tomato extravaganza. Until frost I will be bringing in big bags of assorted varieties and will be caught up in processing sauce to freeze. A couple of years ago I came across an article in the local newspaper for making roasted tomato sauce. This has been my mainstay technique. It is dead easy. But last year, when all the frozen sauce was gone, I purchased a commercial Puttanesca sauce that knocked my socks off. I knew that I must find a way to duplicate it.

With a little wandering around the internet I discovered a nice page on roasted tomato sauce. I also found a recipe for Puttanesca roasted tomatoes. Why not take these recipes and combine them?

I sliced enough tomatoes in chunks to fill a single layer on two rimmed cookie sheets. I then added to each pan:

Half an onion, cut in wedges and spread around
Several cloves of peeled garlic
A large handful each of fresh basil and fresh parsley
One half a small tin of anchovies
6 or 7 Kalamata olives, cut in chunks
¼ tsp hot pepper flakes (I used Allepo)
A generous drizzle of olive oil over it all

Roasting at 400 degrees until the tomatoes collapsed took about 40 minutes. (I would like to try slow roasting at a lower temperature but it is too HOT! to leave the oven on). When cool, I transferred one sheet’s contents to a food processor, threw in a heaping teaspoon of capers, and processed. (I think that putting the capers in with the tomatoes before roasting would be just fine.) The two cookie sheets yielded six cups of very delicious sauce.

High summer chores (albeit pleasurable) yield such treasure in the winter, not to mention reducing monthly food bills (ever increasing). Our household has been trying to do more preserving this year. M. is smoking and canning salmon that he catches. My pepper crop promises to be the best ever for freezing, drying and making hot pepper pastes and powders. We have concord grapes to steam juice if we can beat the raccoons to them.

And now it’s time to make more pesto!

Labels:

9 Comments:

At 4:53 PM, Blogger Sarah said...

What a nice blog. I'll be posting about my grilled tomato sauce soon at www.fieldgreens.blogspot.com. Looking forward to reading more of both your blogs soon.

 
At 1:34 PM, Blogger tws said...

I love your pesto sally!

 
At 1:42 PM, Blogger The Allotment Blogger said...

Do you have a recipe that combines tomatoes and salmon? That would be awesome.

 
At 3:34 PM, Blogger thorntonwilliamsfamily said...

I love seeing recipes using homegrown produce. We had so many tomatoes this year, and lots of different varieties too. I'm not good at canning so this, our first year to garden, we just froze and dehydrated but I'm certainly looking forward to trying different tomato sauces this winter. I posted my "taco meat" on our blog, using our homegrown tomatoes and jalapeno peppers. Enjoy! Vikki at www.thorntonwilliamsfamily.blogspot.com

 
At 6:56 AM, Blogger The Allotment Blogger said...

I have a final batch of tomatoes to do something with before the British autumn 'gets' them. This looks perfect, thank you.

 
At 8:14 AM, Blogger seego said...

岡山県 墓石 
生理不順
家庭教師 広島
ゴールドカード
プロミス
MT 設置代行
館山市 別荘
せん里治療院
不妊症
FX スプレッド 比較
翻訳会社 大阪
クレジットカード
白内障
家庭教師 神奈川
産後ダイエット情報
レーシック 失敗
マックディッパー
CGI 設置代行
茨城県 墓石
FX
美容グッズの選び方

 
At 2:01 AM, Blogger Tom the Garden Guy said...

Thanks for the roasted idea. We haven't tried that.

Anyone who has preserved their own tomato crop for winter use, knows nothing you can buy compares to those jars or thick summer sunshine.

 
At 2:38 AM, Anonymous corma said...

this is really useful, thanks for the great article.

 
At 3:10 AM, Blogger chris said...

hey what a great receipe, thanks for sharing.

 

Post a Comment

<< Home