Ok folks, I'm here in NJ where we are known for producing some of the best tomatoes in the USA.
I'll be harvesting my own garden fresh tomatoes in a few weeks and I'd like to share ideas on
sauce recipes. I'm still not happy with my sauce. I'm aiming more for a Delorenzo's Tomato Pie
style sauce or that of the typical NJ pizzaria.
Title: ZESTY PIZZA SAUCE from Fresh Tomatoes by pete
Categories: Pizza, Sauces
Yield: 40 Ounces
3/4 cups Olive oil
10 lbs Garden Fresh Tomatoes - Note#3
5 cups [Substitute for above] Liquid Tomato from Fresh Garden Tomatoes
5 tablespoons Fresh Garlic - minced
1 3/4 tablespoons Fresh Jalapeno Pepper, minced
4 tablespoons Fresh Onion, minced
2 teaspoons Salt
1 teaspoons Black Pepper
4 teaspoons Dried Oregano
2 1/2 teaspoons Dried Thyme
3 tablespoons [optional] Honey
3 tablespoons Balsamic Vinegar
15 oz Tomato Paste, Canned
Note#1: Amount required for ONE 14" diameter pie is about 8-9 oz sauce.
Note#2: One pound of garden fresh tomato results in 4 ounces liquid tomato.
Note#3: Example.. Ten pounds tomatoes x 4 oz = 40 ounces liquid tomato.
Utensils:
* One Pot for boiling water (blanching).
* One Pot for cold water (cooling).
* One sauce pot for cooking the sauce.
* Basket or bowl for holding trimmed tomato.
* Fryer basket for handling the tomatoes during blanching.
* Pot 4 to 6 Quart, for the sauce.
* Three small 4 oz bowls for holding garlic, spices, honey/vinegar.
* One small bowl for holding peeled tomato skins
* Blender for puree/liquefy the tomatoes.
* Large Screen Strainer basket for straining seeds.
* Wood spoon or spatula
* Chef's Knife
* Fork
* Measuring spoons
Peel The Tomatoes And Liquefy/Puree Them
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1.) Boil water in pot#1.
Leave enough headroom for about 6 tomatoes.
2.) Fill Pot#2 with cold water and place on stove.
Leave enough headroom for about 12 tomatoes.
3.) Cut off the tops of tomatoes and use a sharp knife to make an "X"
or a slit at the bottom of each tomato. This enables skins to be
removed more easily after blanching. Cut off the tops of tomatoes
to the point where any white or green flesh is removed and red
flesh begins. Cut out any rotten portions, white flesh or
white core and discard.
4.) Place about 6 tomatoes into boiling water and boil/blanch
for 60 seconds (Water will be just simmering during this time).
A deep fryer or wire basket that fits snugly in the pot is ideal
for this step but not required.
5.) Remove blanched tomatoes and drop them into the cold water pot#2.
This cools the tomatoes for handling and halts the cooking process.
6.) With blender off, hold each tomato over the blender and squeeze to
which will allow you to easily remove/peel the skins from tomatoes.
Place the peels in a separate clean bowl.
7.) Squish the tomatoes using your hands and place them into Blender.
8.) Repeat the basic steps above until all the tomatoes are processed.
9.) Use blender's pulse/chop function to liquefy/puree the tomatoes.
Cook The Sauce
~~~~~~~~~~~~~~~~~
1.) Mince the garlic cloves very finely; measure and place them
in a small cup.
2.) Mince the onion and jalapeno pepper very finely; measure and
place them in the same cup with the minced garlic. Set aside.
3.) Measure Salt, Black Pepper, Oregano, and Thyme; combine them
in a small cup. Set aside.
4.) Measure the balsamic vinegar and place in a small cup.
Set aside.
5.) Measure and add the Olive Oil directly to the sauce pot and
set heat to low flame. Do not leave unattended!
6.) Add the minced garlic/jalapeno pepper/onion to the oil
and cook until just softened and oil is flavored. The
onion should be translucent at this point. Do not
leave unattended! GARLIC BURNS EASILY!
7.) Add the liquefied tomatoes using a strainer over pot.
Use wood spoon or rubber spatula to force tomato through,
leaving only seeds. Discard the seeds.
8.) At this time you can place the peeled skins in the strainer
basket and mash them down to extract the rich thick sauce
held within the skins. Discard the skins.
9.) Add the pre-measured Balsamic Vinegar to the sauce.
10.) Allow sauce to come reach the boiling point and then reduce
heat and simmer for about 5 to 10 minutes, over medium-low
heat, until the sauce begins to thicken.
11.) Add the tomato paste to thicken the sauce. Raise heat, and
allow sauce to return boil and then reduce heat to simmer.
12.) Add the pre-measured spices to the sauce.
13.) [optional] If you prefer a sauce taste with less of a bite
you can optionally add the honey at this point. Use a
measuring spoon to measure the Honey and add it directly to
the sauce. Taste sauce to adjust flavor.
14.) Simmer over low heat for about 10 or 15 minutes more.
At this time you can either add water to thin the sauce
or extend the cooking time to thicken the sauce to get the
desired consistency.
15.) Remove sauce from heat and allow to cool.
16.) Use the sauce in your favorite pizza recipe or freeze it
for use at some future time.
Constuctive criticism of my recipe above is most welcome
---pete---
