Dear Dr. Food: I can’t keep up with my tomato plants.
I’ve given a bunch away but still have plenty of tomatoes.
Any suggestions? - Distressed
I CMC
rris II
alter D. Ha
W
[email protected]
Dr. Food’s Delicious Tomato Sauce
12 ripe fresh fruit (tomatoes). 2 Tbs. olive oil
1 small onion (yellow will work), finely chopped, 2 garlic cloves, sliced very
thinly 2 tsp sugar, 2 Tbs. Marsala wine, 3 stems of fresh basil, retain
leaves for introduced garnish
Dear Distressed: Don’t be distressed get in that kitchen, NOW!
I suggest making a Tomato Sauce. Plum tomatoes are ideal but don’t fret, fresh homegrown “regular” tomatoes are as good! You can jar your sauce and freeze
for later. Remember, when heating any sauce from a jar or can always bring to a rolling boil (stirring frequently and NOT leaving the stove) for 5 minutes
assuring to kill off harmful bacteria.
In using fresh tomatoes, score a small “X” incision into the base of the tomato, drop half into a pan of boiling water and leave for about a minute, until the
skins split and begin to separate from the meat of the tomato. Lift out and peel. Cut in half through the equator of the tomato. Place half of tomato in the palm of
your hand with your fingers holding onto the tomato. Squeeze moderately over the sink and shake the seeds out. then roughly chop the tomato meat into small
quarter size pieces. Heat the oil in a medium saucepan on a medium-low heat and add the chopped onion. Soften for about five to seven minutes, until
translucent but not browned. Stir in the garlic and cook for another two minutes. Place tomatoes into the saucepan and break up with a wooden spoon if
necessary, then add the sugar, wine and the stems of the basil, reserving the leaves. Season lightly. Bring to a simmer on medium heat, then turn down the heat
to low and simmer for 1 hour and 20 minutes, stirring occasionally, until thick. Sample your preferred seasoning, add the basil leaves, roughly chopped/torn,
and drizzle in a little extra-virgin olive oil if you like before serving.
Bon appetite - Dr. Food
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Fall 2014, Volume 7, No.36