Yellow Tomato Sauce

The number of tomato varieties are HUGE and comes in several different colors and shapes. My (Ann) parents has been growing tomatoes as long as I can remember and my dad always wants to try new varieties. This year he decided to to the yellow pear tomato and he sowed several seeds hoping to get a plant or two – but unexpectedly they all grew and he ended up with 7 or 8 plant of this specific sort (and then came the 3 others sorts he sowed the year).

Some of the pants were given to family and friend (we got a plant to – the picture below) and then he kept the 3 plants himself. Having kept three plant himself means that one needs to be creative when cooking, if not having tomato salad every day 🙂

Last week there were an over float of tomatoes and my parents agreed that we should make try and make some yellow tomato sauce. Normally when we make tomato sauce we add red wine, but this would ruin both the taste and color of this sauce, so we decided to use chicken stock instead, which turned out to be the perfect match 🙂

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Ingredients (4 cups)

2 large onions, chopped

4 garlic cloves, chopped

2 tbsp. thyme leaves

1 tbsp. ground pepper

1 tbsp. butter

1-2 jalapeños, sliced

2 lb. yellow pear tomatoes, chopped

2 cups chicken stock

1 tbsp. salt

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Melt butter in a saucepan, add chopped onions, garlic, thyme and ground pepper. Sauté for a few minutes until the onions begins to soften – then add the chopped tomatoes and jalapeños.

Stir and let cook for about 5-8 minutes until the tomatoes gets soft.IMG_1312IMG_1314

When the tomatoes has softened, you can the chicken stock and bring to a boil. IMG_1315 IMG_1316

When boiling add salt and turn down the heat. Let simmer for approximately 2 hours or until it looks like the picture below. Stir occasionally.IMG_1318

Transfer the cooked tomatoes to blender and blend until smooth. Pour into sterilized jar, close immediately and fridge until use. Can be stored in the fridge for up to 4 weeks.IMG_1319 IMG_1321

Bon Appétit!

Ingredienser (1 liter)

2 large onions, chopped

4 garlic cloves, chopped

2 tbsp. thyme leaves

1 tbsp. ground pepper

1 tbsp. butter

1-2 jalapeños, sliced

900 g yellow pear tomatoes, chopped

1/2 liter chicken stock

1 tbsp. salt

Creamy and Tasty Tomato Sauce

Most people buy a pre-fabricated tomato sauce in the super market, because it is easy, comfortable and cheap. But have any you considered how many additives it contains, as it can be stores at room temperature for several years?? It sounds a bit holy, but we are not – we often buy ingredients with 2-3 years expiration.

As we both love to cook and often but organic products, grow our own herbs and a small variation of vegetable (we live downtown and do not have the space to grow an awful lot, so we look forward to moving to place with a huge (vegetable)garden), we have decided to try and cook as much as possible ourselves and only buy things that we are too unexperienced to make ourselves or food from delicacy stores 🙂

The recipe for this tomato sauce is made with the ‘add-and-taste’ method, meaning that different ingredients were added until it reached the perfect taste and consistency. This also means, that we have made many different recipes before ending up with this one and we a portion of 5 cups only lasts for day or two in our household, as everyone loves it and it can be used for many different purposes 🙂

 

Hope that you will love it too!

 

Ingredients (5 cups)

2 large onions

4 garlic cloves

15 sun ripened tomatoes

1/2 cup red wine

1 handful fresh basil leaves

1 tsp. freshly grounded pepper

1 tsp. chili flakes

1 tbsp. butter

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Chop onions, garlic cloves and tomatoes. Melt butter in a medium sized saucepan and sauté the chopped onions and garlic cloves for a few minutes. Add the chopped tomatoes, stir and let cook at medium heat until the tomatoes has softened – it takes 5- 10 minutes. Stir occasionally.

Add the remaining ingredients and cook for 5-10 minutes or until the alcohol in the red wine has evaporated (when the smell of red wine has disappeared). Reduce heat and cook for an additional hour.

Remove the cooked sauce from the heat and let cool for 15-20 minutes. Transfer to blender and blend until completely smooth. Store in a sterilized jar in the fridge for up to 4 weeks.IMG_1049

Serve as a healthy tomato soup, as a regular tomato sauce for pasta, lasagna or as shown on the picture below with gnocchi and meat balls 🙂

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Bon Appétit!