One of my favorite times of the year is when summer comes and the tomatoes begin to ripen. Tomatoes can be fixed so many ways. I like a big juicy slice on a piece of whole wheat toasted bread. With a dash of salt and pepper and a little no fat Miracle Whip, I am set for a summer treat.
One of the benefits of traveling and working in the food world is that you meet people from all over the country who are food experts. One day as I was leaving the NBC Today show after a nightly rehearsal, I met a group of people from Boston who were also going to be on the show. Roger Burkowitz, the owner of Legal Seafood in Boston was there with his corporate, Chef Guida Ponte. If you can grow it, Guida can cook it. She is from the Azores Islands, a group of islands that belong to Portugal and are located out in the middle of the Atlantic.
We all went to dinner that night and what fun I had adding these wonderful people to my list of friends. Guida and I vowed that we would meet again and talk about food. That we have done for the past twenty years. One of my favorite recipes that I learned from Guida is how to prepare my own tomato sauce that I use for spaghetti sauce, tomato sauce in chili, tomato soup or just about any dish that calls for a tomato based sauce. The best thing about making this delicious sauce is I know the quality of the tomatoes, onions and garlic that goes into the sauce. There are no hidden fillers, sugar, or corn syrup in my tomato sauce.
Here’s Guida’s recipe. The calories are much less than prepared sauces that you buy in the store.
I cover a large baking sheet which has a good lip all the way around the sides with heavy duty foil. Then I cut the stems out of about 15 tomatoes (I use medium to large tomatoes) and place them cut side down on the tray, leaving about ½ inch between them to allow the hot air to circulate though them and roast them. Next I make a small cross slit on what is now the top of each tomato. I also add 2 large peeled and quartered onions and 5 cloves of garlic onto the pan with the tomatoes and place it in a 350 degree oven and let the vegetables roast until the tomatoes look cooked and their skins slip off.
After I take the tray out of the oven, I pull the skins off the tomatoes with a pair of tongs (this is optional – you may prefer the skins left on) and place all of the vegetables into a blender and process. Then I pour the mixture into a large saucepan and allow it to simmer at a low temperature, stirring it occasionally, until the tomatoes are thick like a spaghetti sauce. This may take a few hours. You can add your favorite seasoning now or wait until you use them. After the sauce is thick, remove it from the range and allow it to cool. Bottle in pint or quart jars. Fill the jars to within ¾ of an inch of the top. This allows enough headspace so after the tomatoes are frozen you can put a lid and ring on and freeze. Sauce will last 1 year. Be sure to freeze before putting the lid on.
I really like having this delicious tomato sauce on hand. All you need to do is thaw in fridge and use in your favorite dish. Remember, it’s makes a great spaghetti sauce, sauce in chili, and tomato soup. Have fun creating.
Dian has taken her ideas and shared them throughout the years in her many books. This month she is offering a 35- year Johnny Carson Anniversary special. Get 6 of her best books — a $95.00 value — for only $35.00. They’re great for gifts or just a wonderful library for you. These books contain the ideas that Dian has used on the NBC “Today Show”, Good Morning America and the ABC “Home Show” over the years. Check out this wonderful special at www.dianthomas.com. You can also preorder her new book on weight loss there.
