Sunday, March 25, 2007

Tomate Frito

This is a typical Spanish tomato sauce, and it was all I used when I lived in Spain. When I couldn't find it back in the States I sadly put it out of my mind hoping that the inferior, over-sweet flavor of Hunt's or Hill Country Fare would again become familiar. I don't know why it never occurred to me to make it myself. Probably the fact that tomatoes are outrageously expensive in the States, while I can get 3 kilos for 25 ฿ (about 70¢) here in Thailand. I'll have to talk J's Papa into growing more Brandywines for me (no one there likes to eat them since they look lumpy).

  • 3 kilos/6.5 lbs of ripe tomatoes
  • 5 tbsp olive oil
  • 1 tsp salt
  • 1 tbsp evaporated cane juice
  • 1 garlic clove
  • a sprig of parsley or basil
  • 2 sterile quart jars or 4 pint jars
  • large pot
  • sieve
  • knives and stuff
  • blender
1. Seed and chop the tomatoes. Save the seeds so you can strain the juice back into your chopped tomatoes.
2. Add the oil to the pot, then the tomatoes and everything else. Don't bother chopping the garlic or parsley.
3. Heat to a boil, stirring and mashing the tomatoes occasionally.
4. Reduce heat to a low simmer and cover for 30 minutes. Continue stirring and mashing.
5. Run it through the blender, and mix the results (it will take 3-4 batches) for the sake of homogenization.
6. Can the results. Since this is an acid food all it needs is 10 minutes in a boiling water bath.

Options: You can render a chopped onion or two in the oil before you add the tomatoes. Some recipes call for a dash of pepper. Use this like you would any tomato sauce. You'll never go back.

Yum, wolf-peaches.

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