Monday, December 7, 2009

Ice bath for the tomatoes?

That's what it said...

I'm making tomato sauce. Simple tomato sauce. It is bubbling downstairs right this very second. In 30 minutes I'll take it off simmer and let it cool and then toss it with pasta and some grated parmigiano cheese.

Garlic Tomato Sauce
Gourmet, May 2008

• 2 lb ripe plum tomatoes (see cooks' note, below)
• 2 heads garlic, cloves peeled and halved lengthwise and any green sprouts from center discarded
• 6 tablespoons extra-virgin olive oil
• 3/4 teaspoon hot red-pepper flakes

• Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer tomatoes with a slotted spoon to an ice bath to cool, then peel, seed, and chop.
• Cook garlic in oil in a small heavy pot over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Add tomatoes, red-pepper flakes, and 1/2 teaspoon salt and simmer, covered, stirring occasionally, 1 hour. Season with salt.

Cooks' notes:
•If ripe tomatoes are not available, substitute 1 (28-ounce) can whole tomatoes in juice (not in purée; preferably San Marzano), chopped, including juice; season sauce with sugar if desired.
•Sauce keeps, chilled, 4 days.

yield: Makes about 3 cups (enough for 1 pound of spaghetti)
active time: 45 min
total time: 1 3/4 hr

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