My mother once again helped feed my tomato addiction when she procured a half bushel of beautiful roma tomatoes for me that had "marinara" written all over them.
I've never cooked with romas before but I know that they are preferred for sauces because they aren't as juicy as typical tomatoes. They are fleshier, meatier, and require much less cooking time if you're aiming for a nice thick sauce. I have to say, I was enamored of they way they cooked down so easily.
Add some olive oil, onion, garlic, red pepper flakes, bay leaf, basil, oregano, fresh thyme, and black pepper, take a quick trip through the food mill, and you have yourself 11 quarts of gorgeously zesty sauce.
2 comments:
I'm getting caught up on blog reading, and you have been busy, lady! Looks tasty. :)
Hi Nikki,
I did the same this weekend. My backyard is over growing with Roma tomatoes.
I purchased an electric Roma tomato juicer and saucer. I love it and it goes so quick. It also has a meat grinder my winter project.
I canned 8 pints of tomato sauce and 5 pints of chopped tomatoes.
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