| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Chopped fresh; ripe tomatoes (skinned) |
| 2 |
tb |
Minced onion (Or use shallots) (up to 3) |
| 2 |
tb |
Butter. |
|
|
Minced garlic |
|
|
Salt |
|
|
Pepper |
|
|
Herbs to taste; such as basil, oregano, thyme, etc. |
INSTRUCTIONS
1. My favorite tomato thing to freeze is what Marian Morash (THE VICTORY
GARDEN COOKBOOK) calls Tomato Fondue or Tomato Coulis. I make it in big
batches and freeze in 1 pint portions and it brings just a delicious taste
of lovely fresh tomatoes all winter long. I use it for many things, but my
favorite use, other than for pastas, is as a light sauce for stuffed bell
peppers. Much better, and tastier than the heavier pasta-style sauces
usually used. It's also good on scrambled (or otherwise cooked) eggs, baked
potatoes, etc.
Chop enough fresh, ripe tomato pulp (skinned) to make three cups pulp.
Saute 2-3 Tbsp. minced onion in 2 Tbsp. butter. (Or use shallots.) Add some
minced garlic and then add tomatoes. Cook over medium-high heat for 4-5
minutes to evaporate the juices and thicken the sauce. Season with salt,
pepper, and herbs to taste, such as basil, oregano, thyme, etc. For
freezing, though, I leave the herbs out until sauce is thawed and reheated
for serving. Freeze in tightly sealed containers, filled up to 1-inch
expanding space.
Posted to KitMailbox Digest by KrisE56749@aol.com on Aug 18, 1997
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