saucy saucy sauce.

my girl, disaster, has some garden-happy neighbors. they gave her enough roma tomatoes to fill a shopping basket to the brim. more the microwave-and-takeout type, she kept trying to pawn them off, and i'd have gladly taken them, but she was piqued when i said, SAUCE!

so. we did it!

roma tomatoes are made to be sauce. they are the sauciest saucy tomatoes.
they have nipples, like this:



to remove the skins, you can blanch them (boil in vigorously boiling water for about 30 seconds) and bathe them in cold water, then puncture the peel with a knife and it will slide right off.



"this must be what eyeballs feel like, right when you take them out of a skull and they're still warm." -jenny

after they're peeled, you have to squish them into submission.


it feels really smooshygoobleyucky like, in a fun way.



we sifted the seeds out, lots of them anyway, by using a collander and a sieve.



you end up with this brainy meaty paste and the juice


other ingredients:
garlic (a whole head, if you like it) diced
a large onion, diced
a handful of fresh herbs that you like- i used a whole bunch:
parsley, sage, rosemary and thyme, and oregano, and basil, all fresh from my garden, except the oregano.

i used a dash of red wine vinegar and paprika also.



i added chpped parsley and basil to the onions and garlic while browning them in a little cooking oil, with salt, and added the dash of vinegar at this stage also.




add the brains



and the juice


and sizzle it for awhile on low.

jenny made separate sauce. she added canned tomato puree and didnt use the tomato brains from the romas we prepared, just the juice. her sauce was a lot saucier:


she put a little too much crushed red pepper, and it was a spicey spicey sauce. still delicious, just a point to watch for next time.

i ate my sauce with gluten-free corn+quinoa spaghetti, and jenny used some ziti noodles. SOOOOOOOOO YUMMMY!!!!!! i saved the seeds so next year i can plant a giant roma tomato crop and do it again at greater volume. YUM.