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Fresh Heirloom Tomato Sauce, and More Ways to Use Ricotta
by
Penny Wantuck Eisenberg
Calificación: 4.0
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,%20but%20I%20also%20also%20love%20it%20spooned%20over%20angel%20hair%20or%20other%20pasta.%20%20%20%20At%20the%20end%20of%20the%20recipes,%20I'll%20also%20have%20some%20more%20ideas%20for%20using%20homemade%20(or%20not)%20ricotta%20and%20tomatoes.%3C/p%3E%3Cp%3EWhen%20I%20say%20fresh%20tomato%20sauce,%20I'm%20not%20talking%20about%20spaghetti%20sauce%20-%20you%20know%20the%20long-cooked%20type%20that%20you%20find%20in%20a%20jar.%20%20No,%20this%20is%20a%20barely%20cooked%20sauce%20that%20tastes%20like%20fresh%20tomatoes.%20%20To%20start,%20I%20use%20heirloom%20tomatoes%20(the%20big%20purply%20ones)%20that%20I%20buy%20from%20the%20Specialty%20Farmer%20at%20Cedar%20Walk%20Farmer's%20Market.%20%20If%20you've%20been%20reading%20my%20blog,%20you%20know%20that%20I%20love%20their%20produce%20and%20buy%20from%20them%20all%20the%20time.%3C/p%3E%3Cp%3EMy%20friend%20thought%20they%20looked%20%22dicey%22%20-%20all%20purply%20and%20cracked.%20%20Yup.%20%20They%20do.%20%20It's%20because%20the%20Specialty%20Farmer%20leaves%20them%20on%20the%20vine%20until%20they're%20practically%20bursting,%20%20and%20picks%20them%20just%20before%20coming%20to%20market.%20%20Do%20not%20be%20fooled%20by%20the%20looks.%20%20This%20results%20in%20the%20most%20flavorful%20tomatoes%20that%20I've%20ever%20eaten%20in%20this%20country.%20%20Head%20over%20there%20if%20you%20live%20in%20Charlotte!%20%20It's%20open%20on%20Tuesdays%20from%204-7.%3C/p%3E%3Cp%3EFresh%20Tomato%20Sauce%3C/p%3E%3Cp%3EServes%204%3C/p%3E%3Cp%3EThe%20first%20time%20I%20made%20this%20sauce,%20I%20cooked%20the%20tomatoes%20for%2010%20minutes,%20as%20I%20had%20seen%20in%20so%20many%20recipes.%20%20But%20heirloom%20tomatoes,%20especially%20these%20cherokee%20purples%20should%20not%20be%20cooked%20that%20long,%20unless%20you%20want%20a%20very%20mushy,%20watery%20sauce.%20%20By%20grating%20half%20of%20the%20tomatoes,%20and%20leaving%20half%20diced%20and%20not%20cooked,%20you%20end%20up%20with%20the%20most%20flavorful%20and%20best%20textured%20fresh%20sauce.%3C/p%3E%3Cp%3ECut%20off%20a%20slice%20from%20the%20bottom%20of%20half%20of%20the%20tomatoes.%20%20Use%20your%20fingers%20to%20pull%20out%20the%20seeds%20from%20the%20little%20pockets%20in%20the%20tomato.%3C/p%3E%3Cp%3EUsing%20a%20box%20grater%20on%20the%20coarse%20side,%20gently%20grate%20the%20tomatoes%20into%20a%20colander,%20set%20over%20a%20bowl.%20%20Grate%20until%20you%20get%20to%20the%20cracked%20upper%20part%20of%20the%20tomato,%20and%20then%20discard%20the%20rest.%3C/p%3E%3Cp%3EThe%20remaining%20tomatoes%20need%20to%20be%20skinned.%20%20%20If%20the%20tomatoes%20are%20not%20very%20ripe,%20you'll%20want%20to%20make%20an%20X-%20cut%20in%20the%20bottom%20of%20the%20tomato.%20%20Very%20ripe%20and%20cracked%20ones%20don't%20need%20to%20be%20cut.%3C/p%3E%3Cp%3EBoil%20a%20pot%20of%20water%20and%20immerse%20a%20few%20tomatoes%20at%20a%20time%20for%2010-15%20seconds.%20%20Immediately%20dip%20them%20in%20cold%20water%20to%20stop%20the%20cooking.%20%20The%20skins%20will%20now%20peel%20off%20easily.%3C/p%3E%3Cp%3ECut%20off%20the%20craggy%20top%20of%20the%20tomato,%20remove%20the%20seeds%20and%20cut%20out%20any%20hard%20core,%20and%20then%20dice%20the%20tomatoes%20into%201/4-inch%20dice.%20%20Add%20the%20chopped%20tomatoes%20to%20the%20grated%20ones%20in%20the%20colander.%20%20If%20there%20are%20any%20hardish%20bits%20of%20tomato,%20%20add%20these%20to%20the%20juice%20in%20the%20pot%20under%20the%20colander.%20%20Sprinkle%201/4%20teaspoon%20salt%20over%20the%20chopped%20tomatoes%20and%20let%20them%20drain%20for%2015%20minutes.%20%20You'll%20now%20have%20a%20potful%20of%20chopped%20tomatoes%20and%20a%20rather%20large%20quantity%20of%20tomato%20juice.%3C/p%3E%3Cp%3EIf%20you%20like%20garlic%20or%20onions%20in%20your%20sauce,%20add%20the%20olive%20oil%20to%20a%20pot%20and%20saute%20the%20onions%20until%20soft,%20or%20the%20garlic%20for%20a%20minute%20(I%20never%20use%20either%20in%20this%20sauce).%20%20If%20not%20using%20the%20garlic%20and%20onions,%20pour%20the%20juice%20and%20hard%20bits%20of%20tomato%20into%20the%20pot%20along%20with%20the%20olive%20oil,%20wine,%20vinegar%20and%20chopped%20mixed%20herbs.%20%20Heat%20the%20juice%20on%20medium-high%20heat%20until%20simmering.%20%20Cook%20until%20the%20juice%20is%20reduced%20and%20thickened%20to%20a%20puree-type%20thickness%20(a%20matter%20of%20taste%20as%20to%20how%20thick%20it%20should%20be,%20but%20when%20you%20add%20the%20chopped%20tomatoes%20the%20sauce%20is%20going%20to%20get%20thinner%20as%20the%20tomatoes%20lose%20some%20of%20their%20liquid),%20about%2010-15%20minutes.%20%20Remove%20the%20pot%20from%20the%20heat%20and%20add%20the%20chopped%20tomatoes.%20%20Stir%20in%20sugar%20and%20remaining%20salt.%20%20Taste,%20and%20adjust%20the%20sugar,%20salt%20and%20vinegar%20to%20get%20the%20taste%20you%20like.%20%20Stir%20in%20the%20chopped%20basil%20(or%20you%20can%20add%20the%20chopped%20basil%20directly%20to%20the%20pasta).%20%20Use%20immediately%20over%20pasta.%3C/p%3E%3Cp%3EFor%20S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