Husband and I are planning a trip to Tacoma in early July to see our daughter. As is typical of our family, the topic quickly turned to food after we determined the dates of our trip.
One of our daughter’s favorite things to eat is a pasta sauce I make with our home grown tomatoes. I can’t take credit for the recipe. It is Marcella Hazan’s Tomato Sauce III. I make it with a tomato puree that I can from our garden San Marzano tomatoes. It is simplicity and richness combined.
2 lbs. fresh ripe plum tomatoes
1 stick butter
1 medium onion, peeled and halved
1/4 t. sugar
Wash and cook tomatoes in saucepan until they are tender. Puree them through a food mill back into the saucepan. add the butter, onions, 1.5 t salt, and cook at slow simmer, uncovered, for 45 minutes. Discard the onion, and serve
In the late summer, I make jars of puree, the first step in this recipe, and can it. Daughter asked if I could bring a jar of puree with me in July so that I could make the sauce when we visit. I said of course I could, and I started to plan how I could wrap a quart jar of puree securely and transport it safely in a suitcase for our flight to Washington. Husband protested, however, and said that it was too risky and we could have tomato puree all over the place if the jar broke, there were perfectly fine tomatoes in Tacoma, and that since daughter had a food mill (a necessary piece of equipment for this sauce) I should just make it when we got out there.
I suppose that he is right, but the tomatoes last summer were extraordinary, and the puree is just terrific, and I have more puree than I need. I just hate it when common sense interrupts my schemes!
When have people interfered with your good ideas? What is your favorite tomato sauce?