Around this time every summer I see the best signs at the market: "Ugly but delicious!" "Beautiful on the inside!" "Don't judge a tomato by its cover!" Below them are usually buckets of twisted misshapen tomato beasts with rough seams as if stitched back together after a rough past and with clearly un-heritage colors. At prices like a dollar a pound they were clearly destined for sauce.
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One-Pan Farro with Tomatoes | Smitten Kitchen with Deb Perelman
But how do you turn a bucket of great into a mind-bogglingly delicious tomato sauce? I really thought I had it figured out. A few weeks ago I lugged home six pounds for six dollars and my assistant and I boiled them and boiled them and wow three hours later I’m still boiling them? Right I forgot to seed them. And the seeds had this almost bitter taste. And I realized that I didn’t bring home these cheap tomatoes very often because I wasn’t so confident that I could turn them into what I wanted. I was definitely ready for an intervention.
I consulted the Silver Spoon Lidia Mario Anne Burell and all the best-rated tomato sauces I could find in online recipe databases and set to work on a plan: How to turn a bucket of cheap tomatoes into a great jar of tomato sauce. I peeled cored and coarsely chopped the tomatoes. I chopped up a mirepoix. I cooked and stirred and kneaded and stirred some more and half-pureed the sauce and then my husband came home and said "Did you make this yourself? It tastes like Prego!" And I wasn't even offended. Especially since he claimed the next week that he was joking but I knew what he meant: It tasted like a finished product. It was ready for its close-up. And now it's your turn.
One year ago: Tomato and corn pie and nectarine galette Two years ago: Marinated aubergine with capers and mint Three years ago: Double chocolate cake and white bean and roasted red pepper dip Four years ago: Penne a la vodka and Belgian brownies
