/ck/ - Food & Cooking

>>18045095
First of all, your pic related tomatoes are the wrong variety for sauce.
A couple of things to keep in mind:
You need quite a few tomatoes for a decent portion of sauce.
Making a good sauce requires a lot of time (several hours) with ingredients in a pot on low heat in order to bring out all the flavours.

>>18045206
Can't you use a mix of fresh and canned?

>>18045222

If you’re going to do that you might as well buy a can of crushed tomatoes and start from there

>>18045206
False.
OP, just use those tomatoes, some salt, pepper, sugar, sundried tomato paste, and olive oil and a lot of garlic. You simmer it for a couple of hours on a low heat, and add your choice of basil or oregano half way through.

>>18045225
You might as well just buy the sauce premade.

>>18045095
Yeah, I got you
You want to blanch them, which is drop them briefly into boiling water then into ice water. This makes the skin fall off.
Then you core them and grind them. If you don't have a tomato grinder you should do it by hand, it's important not to puree, the texture of the sauce will be off.
That's all for special prep
Fry some tomato paste in a shitload of oil, more than you would think is necessary. Add garlic and saute briefly. Add tomatoes, a little red wine, season and simmer.
You want to add any fresh herbs with less than a half hour of cooking to go, the flavor disappears if they cook too long.
It's usually easier to use canned tomatoes than fresh, they're softer and grind better. Pic rel is left over from last week

>>18045095
Imo the best bang for the buck is to add zippy fresh tomato to chilled-out canned and meet in the middle. Also you can add non-obvious enhancers like onion or pepper or shallot or leek that completely dissolve, just leaving their flavors behind.

Decisions:
1. Skin or no skin. I almost always keep. If not, blanch then peel.

2. Seeds or no seeds. People say they’re bitter. Sometimes they are, sometimes they’re not. If you go with no seeds, cut the tomato in half and squeeze out the seeds. My test is, if I eat a chunk and like it, seeds in.

3. Flavors. Say I want a poblano flavor, I ultra fine dice one. Or shallot, or white onion, or red bell pepper, the options are endless. Just ultra, ultra fine dice it.

4. Torture. Tomato plus other ingredients must be literally tortured over med-high heat to the point they’re just kept from burning by little additions of water from here or there. You have to break down all toughness.

5. Caramelization of the sauces. You need 5 to 10-ish percent ketchup, sriracha, oyster sauce, hoisin sauce, tomato paste, sun-dried tomato paste, sun dried tomatoes themselves (finely diced), butter, oil of whatever kind, spices, let her rip.

6. Addition of rescue tomatoes. Preferably something you know you already like. Deglaze the bottom of the pan. Reduce heat, get back to normal.

7. Reduce to slow simmer, give it 45 minutes. Taste. Maybe adjust sugar, salt, black pepper, herbs, paprika, garlic, etc.

After taste achieved, heat off and cover until use. Or, since gets better after a day in the fridge, do that a day ahead. Good luck, this is just my hard-won experience. Pure tomatocanfags will argue you to your knees but I can tell you this tastes great.

>>18045095
Ι buy from farmers around 40 to 50 kilos whatever type of tomato they have the cheapest. Make tomato sauce with olive oil and salt and nothing else and then bottle for winter. Whatever spice or vegetable will be added whenever I open the vase to use it. I just boil it again with the recipe requires. Best type of tomatoes for this job is ofc pomodori or whatever type has max flesh less juice.
Pic related, my helper kot with a 15k batch.

>>18045407
OH yeah, I don't peel, I don't blanch, I don't take seeds off. Just grind on blender and throw in pot in medium heat for hours. I can the sauce when volume is at least half from the start but that's up to you.

>>18045095
unless you are growing them yourself your sauce will kinda suck because store tomatoes aren't ripened all the way so they have longer shelf life
all the ripe tomatoes that are harvested get canned right away to preserve them

you could just buy canned whole tomatoes and make sauce to your liking from there

>>18045206
>>18045285
i have two big ole heirloom tomatos and some pasta sauce and tomato paste. am i good? i have garlic and a few other things, some anchovies per Pepin's little video. for a fried lobster ravioli will there be any issue blanching them, or compensating for wet and dry?
yes or no on the food processor

>>18045677
so blanching does work, weird enough. lots of pulp. not as much red as i wanted, but i could care less after spending $9 on an entire can of grapeseed oil. about to commence test 3 with the ravioli boiled first. lobster ravioli with italian breadcrumbs and some of that twist-tie parmesan.
marinara is two heirlooms with sauteed onions, jalapenos, garlic, and anchovies with oregano, rosemary, and marjoram.
the ravioli isn't nearly as done as it should be for the sake of the cooking speed.

>>18045095
PIzza sauce is just canned crushed tomatoes+grated garlic+salt, a bit of sugar and spices. Drain the watery bits and drink em use the pulpy stuff as your pizza sauce

>>18045095
Tomato sauce is really easy.
Get a tin of tomatoes. San Marzano if you want to kick it up a notch.
Dice onions and garlic. As much as you want. Then fry them up a little. Just enough to sweat the onions and toast the garlic, then add in a small jar of tomato paste and fry that up a bit. Once it starts to darken a little, then you can add your tinned tomatoes.
Once it starts to simmer, take a wooden spoon and smash the tomatoes against the wall of the pot. Then add a sprig of fresh basil, oregano, salt, and pepper. You can also add red pepper flakes if you want a bit of spice.
Remember when you taste it, you're reducing the sauce, so the herbs and spices you add are going to be a bit more pronounced by the end product.
Then basically you just simmer it until it reaches the consistency you want.

>>18046454
father's day meal.
dad was isolating with covid last week and so. he didn't have it, and no one knows if he'd die if he had it, and whether he was ever afraid or has anything to worry about, but now the salmon has some age to it, the tomatoes have some age to em, and so do the jalapenos. the onion may have been a little cooked but the blackstrap molasses and 2013 Unibroue Dark Ale should rid any notion of that, because the garlic is hardly there and the lobster raviloio has now been boiled to tenderness.
with a lower heat for the grapeseed oil the light crisp is just where it should be.

now, before i go any further. the salmon will be cooked, with the skin on, but i don't know if i should remove the skin first to get more of that salmon flavor, or more of the sugar glaze with it on. the technique in consideration is the heavy sear and a heavy broil. but what should i do if i were to consider a slow cook for this salmon?

one of my favorite dishes is a simple 15-minute tomato sauce with pasta and burrata on the side. You simply put some garlic, oil and peperoncino on a pan and then add datterino tomatoes cut in quarters. Some salt to make them lose their juices and then you do the whole cooking the pasta on the pan with some starchy water. God I fucking love that dish

My aunt does the tomato conserve every year but that's a fucking tiresome and somewhat dangerous process