Fresh Tomato Sauce II

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Preparation info

  • Makes about

    3 cups

    to a pound of pasta
    • Difficulty

      Easy

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

At the end of the season, I buy as many plum tomatoes as I can fit in my freezer because if you rinse your tomatoes, freeze them in a single-layer on cookie sheets, then transfer them to plastic bags, you can “save summer” for up to six months. When you plan to use “fresh” tomatoes out of season, just run one at a time under hot water (be careful not to burn your hands) until the skin bursts, then place them into a bowl to defrost. When they defrost, just use your fingers to remove the skin and to squeeze the tomatoes for your sauce.

You can also extend your season by making basil cubes for use during the winter. Place washed and drained basil leaves with just enough water necessary to puree them in a blender. Turn this puree into ice cube trays and freeze for future use.

Ingredients

    Method