Blogwatch: Chez Pim's 15-Minute Fresh Tomato Sauce Recipe
Uber-food blogger Pim Techamuanvivit has a great little recipe for a super-quick garden-fresh tomato sauce on Chez Pim. She says:
It's so simple I didn't even think to blog about it, until David brought it up last week. It's too easy, I told him. That's why you should do it, he said. It's simple but fantastic. Plus, he liked the little trick I do with the tomato pulp, keeping it fresh while reducing the juices to a proper thickness for the sauce. I should definitely blog this, he insisted.
And blog it, she did. Go get your sauce on.
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4 Comments:
This is what I call a suga de pomodoro fresco . Which is just a fresh tomato sauce made with whatever tomatoes you have handy.
Even the old food channel has managed to parade this out http://www.foodnetwork.com/recipes/dave-lieberman/basic-tomato-pomodoro-sauce-recipe/index.html
I don't often use this on pasta. I use this to make tomato pie. http://en.wikipedia.org/wiki/Tomato_pie
For those not from the Jersey/Philly area a tomato pie is a round or rectangle thick crust pizza with just fresh tomato sauce on it and some grated cheese of your choice. It is bready and tangy and good.
In my house we do not make the suga without meat often.
When I was a kid this was the base sauce my grandmother made on meatless Fridays, for making Baccalà, fruita de mare (red sauce with seafood), red sauce with clams, red sauce with crab.
JerzeeTomato at 2:00AM on 09/17/08
I figured this one would bring you out to comment, Jerzee! ;)
Adam Kuban at 3:29AM on 09/17/08
I said Pizza I knew you would find me Adam LOL!
JerzeeTomato at 11:41PM on 09/17/08
Pomorola anyone?
Judith in Umbria at 3:05PM on 09/22/08