It's summer and so many people are buried in homegrown tomatoes. I miss those big beefy tomatoes from the Midwest, but love the Roma tomatoes we get from Yuma and California. A couple of months ago I acquired pounds (I don't even know how many) of Roma tomatoes and thought I would try some homemade tomato sauce. I found this recipe for tomato sauce made with butter and after reading the reviews, I gave it a try.
Before making the sauce I had to peel the Roma tomatoes. (Some people don't peel Roma tomatoes to make sauce, but I wanted to give this technique a try.) First, score the ends of the tomatoes like this:
Place the tomatoes in a pot of water and heat to boiling. Watch for the skins to slightly peel back and immediately remove the tomatoes to a bowl of ice cold water. Leave them in the cold water for a minute or two and remove them to dry. You've just blanched your tomatoes.
See how the ends look a little bulgy? You are ready to peel. Carefully pull back the peel at the places where you scored the tomatoes. If you get stuck, score them again anywhere on the peel and pull back the skin.
After your tomatoes are peeled, cut them up a bit or blend them if you really like smooth sauce. Following the recipe I linked above, combine 2 pounds of fresh tomatoes with a peeled sweet onion cut in half. (Yes, you just float that onion in the pot with the tomatoes.) Add 5 tablespoons of butter.
Cook it over medium heat until the tomatoes are reduced and not so watery and the butter is melted. You won't be able to resist tasting it after the first couple of minutes and you won't believe how rich it tastes! I added some chopped green and red peppers and minced garlic that was sautéed in a little olive oil.
At the end, remove the onion and you are ready to go! It is so good and also freezes very well in Ziploc freezer bags. Your family will love it, although you might not want to tell your older children there is butter in it because they tend to freak out over "weird" food combinations.
Enjoy those summer tomatoes!