I don’t know that Adam thought about the repercussions of making such a delicious tomato sauce when he did a couple of weeks ago. Had he, I’m nearly certain he would have kept his talents under cover because we’ve had it four time since! That night, brainstorming dinner ideas, he very casually mentioned, “You know, I could make this really tasty tomato sauce that my aunt Danielle in Israel makes. She squeezes the tomatoes with her hands!” My eyes shot out of my head. Um, where have you been hiding this recipe, mister? It’s a good thing I have you locked into my future, otherwise I’d have to make a move fast!

Before getting carried away, I have to admit that I really didn’t think it was going to be anything special. I tried to make a “freshly squeezed” tomato sauce for Shakshuka once, thinking, “this must have been how people did this in the good old days…” and it was a disaster–tasteless, overly chunky, BORING! But this sauce, Adam’s sauce, is unbearably delicious. In fact, and I’m not lying to you, I just got some on my keyboard because I went into the kitchen to snoop for remaining globs stuck to the pot. It is so, so, must-try-this-right-now good and only takes about 15-20 minutes to prepare.

Makes 4 servings (if you like “medium-light” sauce); Makes 3 servings (if you like “heavy” sauce)

What you need:

6 tomatoes; (2 chopped and 4 peeled + squeezed–you can just peel them with a peeler)

about 20 porcini mushrooms (or 2 small box packages); quartered

2 1/2 tblsp canola oil

1 1/2 tblsp water

1/2 c fresh basil; chopped

1 tsp salt

1 tsp black pepper

1 red onion; finely chopped

2-3 tsp garlic; minced

1 tsp cayenne pepper

1 tsp dried oregano

One peeled tomato “got away” in this picture

How to do it:

In a saucepan over high heat, heat the oil, water, mushrooms and onions, stirring occasionally. After you see that the onions have begun to brown and you the fragrance becomes strong, add the garlic, salt, pepper, spices and chopped tomatoes. Take the peeled whole tomatoes and squeeze all the juices out into the saucepan. Drop the remaining tomato into the saucepan. In the last five minutes or so, add the chopped basil. After 15-20 minutes, stirring occasionally, your sauce will be ready! Season according to your preference. Enjoy!

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One thought on “Freshly Squeezed Tomato Sauce

  1. Yum, this looks delicious! Nothing like homemade sauce. And squeezing the tomatoes sounds like fun! That’s how my dad makes his sauce but with canned san marzano tomatoes.

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