Tomatoes
Pizza Sauce
From The World in My Kitchen
2 lbs. tomatoes, peeled and roughly chopped (or one large can of whole tomatoes)
2 garlic cloves, minced
1 tsp dried oregano
A few fresh basil leaves, chopped, or 1 tsp dried
1 bay leaf
Salt and pepper to taste
Balsamic vinegar
Sugar (Optional)
Combine the tomatoes, garlic, oregano, basil, and bay leaf in a saucepan. Cover and bring to a boil. Uncover, lower heat, and simmer, stirring occasionally for about 30 minutes. Once it's reduced a little, add salt and pepper to taste. Add a splash of balsamic vinegar, and if the sauce tastes too bitter or acidic, add a little bit of sugar (starting at about a teaspoon). If the tomatoes have not broken down enough for your liking, use a potato masher to break it down even further. Cook for a few minutes more until the sauce thickens and the flavors are to your liking.
Makes 2-3 cups. This is easily doubled or tripled and can be frozen.
Fresh Salsa
2 lbs. tomatoes, chopped
1 small onion, minced
1 green pepper, minced
2-3 tablespoons of fresh lime juice
1/3 cup fresh cilantro, roughly chopped
2 deseeded jalapenos, minced
1 tsp salt
pepper to taste
2-3 cloves fresh crushed garlic, minced
1 T olive oil
1 1/2 T sugar
1 T vinegar
Combine all ingredients and let sit in fridge overnight if you can. If the salsa seems too watery, strain some of the juice out. This salsa can be frozen (raw) and used throughout the winter.
Mindy's Gazpacho
From The World in My Kitchen
Serves 4
2 large tomatoes, quartered
1/2 large cucumber, peeled and cut into a few large pieces
1/2 medium onion, halved
1/2 bell pepper, cut into a few large pieces
1 clove garlic, roughly chopped
A couple of glugs of extra virgin olive oil
1 glug red wine vinegar (start at about a teaspoon and add to taste)
Salt and pepper to taste
Put all of the vegetables into a food processor and process until smooth. Add the olive oil, red wine vinegar and salt and pepper and whir again. Taste to see if you need to add any one vegetable to balance the flavor. (But don't get too crazy here...the flavors marry over the course of the chilling, so it will balance out some on its own.) Chill for at least an hour and up to a day. It tastes better the longer you can chill it. Serve with homemade croutons.
