Comments on: Tomato Sauce – Variations on a Theme

By: theoncominghope

theoncominghope — Sun, 07 Aug 2011 19:24:18 +0000

I’ve seen those crazy stripey tomatoes at the market here in London. Have always been curious.

Not your grandma’s recipe! Perfect tomato sauce with minimal effort and maximum fun: http://bit.ly/pg65rd

By: Nathan Strange

Nathan Strange — Fri, 01 Apr 2011 13:33:21 +0000

Lovely, just lovely! I’m going to try slow-roasting some toms this year, as well as smoking some, just to see what happens.

I’m a ketchup maker, and I’ve had very good luck with using crock pots. I put the tomatoes in whole and let it cook for 24 hours. About 2/3 of the way through I use an immersion blender and blend up the whole batch. I’ve found that the skins and seeds blend down to almost nothing, and the texture is actually quite pleasant.

By: Sandra

Sandra — Wed, 05 Jan 2011 10:04:02 +0000

My grandmother used to make tomato sauce in the same way as you. Thank you for reminding me!

By: Pizza, Meatballs, Tomatoes | Eat It, Atlanta

Pizza, Meatballs, Tomatoes | Eat It, Atlanta — Mon, 20 Sep 2010 20:23:13 +0000

[...] weekend farmer’s markets by noon anymore) and made a tomato jam. The recipe was inspired by this post from Hunter Angler, probably my favorite food blog (I’m not alone, Hank is a James Beard [...]

By: Lisa

Lisa — Sun, 01 Aug 2010 18:10:30 +0000

Just wondering if you ended up trying green zebras, and if so, how long they took to cook down, and how the sauce turned out! Green zebras are my favorite variety and I thought they’d make a fun, colorful sauce, so I bought a bunch yesterday at the farmers’ market. But to my surprise, I can’t find any other green zebra sauce recipes online! Your jam method definitely seems like a great way to highlight the color and flavor. Thanks!

By: Nathan

Nathan — Mon, 07 Sep 2009 01:14:24 +0000

Awesome recipe, the first of yours I’ve tried. So many more to come as deer season has just kicked off in Virginia (early bow). The food mill is a must. I’m so picky about how tomatoes taste, that I won’t even purchase them at any other time than during the summer. The only problem is now I have to plant a lot more next year. Such a bad problem to have.
Thanks and keep keep writing!!!!!

By: hank

hank — Wed, 26 Aug 2009 18:07:32 +0000

Shonda: Nope, you need to peel the skins. Sorry. They are all fiber and don’t digest at all, nor do they look good in your sauce. You will notice, as will your guests. Peeling is easy with a food mill, or you can blanch and peel them by hand, which takes more time.

By: shonda

shonda — Tue, 25 Aug 2009 13:22:57 +0000

i was going to try and can my tomato soup base this year without peeling the tomatoes. put them in my vita mixer and pulverize them! do you think the skins will give me a bitter taste? why do we peel them?? thanks! enjoyed your site.

By: hank

hank — Tue, 25 Aug 2009 00:16:40 +0000

Molly: I am still in the middle of doing this, but I can tell you there is a noticable color and flavor difference between the varieties. I’ve done Mr. Stripey, Brandywine and Cherokee Purple so far.

Ben: 2 tablespoons is on the salty side, but it will help with preservation. I am pretty sure you can get away with just one tablespoon, though, especially if your tomatoes are acidic (Romas, San Marzanos are especially so).