Saturday, September 22, 2012

Tomato Seconds

The Copley farmer's market had "seconds tomatoes" (at the Atlas Farm booth) at twenty pounds for $12 on Friday, which was too tempting to pass up, even lacking the inclination to process tomatoes all weekend. Fortunately, I could only carry one box.

I got a new canning book (more on that to come), so I checked out the tomato section, with laziness my chief criterion. (Did you know you can just freeze whole tomatoes?) 

I settled on marinara sauce, which allowed food milling out the skins and seeds (no blanching and peeling here). My laziness did, however, extend to refusing to go out to buy the onions the recipe called for, so the "marinara sauce" is plain old tomato juice and pulp. (I'm thinking I can doctor it, Smitten Kitchen three-ingredient sauce style, when we eat it.) The recipe said to cook for one or two hours to thicken the sauce; I'm past three hours and still sadly runny. 

On the bright side, dinner couldn't wait, so we took the discarded skins and seeds, ran them through the food processor with an onion (we had one), garlic, and carrots, and cooked with some water and olive oil for a faster, chunky sauce. Nose-to-tail tomato eating.

P.S. Another personal recipe modification. Smashing partially cooked tomatoes with a wooden spoon? Not very fun. Crushing halved tomatoes with your bare hands? Amazingly satisfying.

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