America’s Best Homemade Tomato Sauce

If you’re buying jarred tomato sauce because it’s more convenient than making the real stuff, stop right now. Despite what you might think, you don’t need a long list of ingredients or an entire afternoon of free time. This recipe, borrowed from Patsy’s Italian Restaurant in New York City, will have you saying goodbye to the supermarket sauce aisle for good.Patsy’s has been churning out its famous red sauce since 1944 and is a favorite among celebrities, including Frank Sinatra and JFK. The family recipe utilizes canned San Marzano tomatoes,…

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Gazpacho Granita

How quickly water freezes determines the size of the ice crystals that form—slower means larger. In this granita, where all of the flavors of gazpacho are crystallized into a frosty form, putting the liquid in a shallow pan helps to speed up the freezing, keeping the crystals relatively small. Even so, if left undisturbed, the crystals would solidify into one large, aggregated collection of ice crystals—an ice block, which would be impossible to serve. Stirring the surface prevents the individual ice crystals from conglomerating, so the granita stays deliciously spoonable.…

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This Easy-To-Make Chile Tomato Jam Is Addictive

Makes 3 cups 1 pound tomatoes, any red variety, peeled 5 Fresno chilies or similar variety, deseeded and roughly chopped (about ¾ cup) 1 cup white vinegar 1 cup plus ¼ cup sugar, divided ¼ teaspoon salt 2 star anise 1 package Pomona’s Universal Pectin 1. Roughly chop peeled tomatoes and place in a medium saucepan. Add the chiles, vinegar, 1 cup sugar, salt, and star anise. Bring to a boil and simmer for 20 minutes. 2. Follow the instructions in the box of Pomona’s Universal Pectin for making the…

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3 Super Simple Ways To Preserve Garden Tomatoes

Pickled Cut 2 pounds green tomatoes into wedges. Bring 2 cups vinegar, 2 cups water, and 2 tablespoons pickling salt to a boil. Peel and halve 3 cloves of garlic. Pack 3 hot, sterilized pint jars with 2 garlic halves, 2 teaspoons sugar, and 2 teaspoons pickling spice each. Pack in tomato wedges. Pour hot brine over tomatoes. Remove any air bubbles, leaving ½-inch headspace. Wipe rims, then seal with hot, sterilized lids. Place onto a rack submerged in a boiling water bath for 15 minutes (making sure entire jar…

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Garlic Grilled Tomatoes

Garlic Grilled Tomatoes Ingredients 4 ripe red tomatoes House Seasoning, recipe follows 3 tablespoons extra-virgin olive oil 5 cloves garlic, minced 2 tablespoons fresh thyme leaves 1/4 cup Parmigiano-Reggiano House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Directions Cut the tomatoes in half crosswise, season with House Seasoning. Heat the oil in a small frying pan over medium heat. Add the garlic, and cook until just starting to turn golden brown, 1 to 2 minutes. Pour the garlic and oil into a heatproof bowl. Oil…

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How To Preserve Your Tomatoes Without Canning

As summer swells to fullness, gardens and farmers’ markets are brimming with gorgeous ripe tomatoes, more than you can possibly eat fresh. One option is to can your tomatoes and turn them into delectable pasta sauces, but a great way to enjoy that summer harvest flavor for months is preserving tomatoes in crushed or paste form. Doing so now gives you plenty of flexibility in what you can do with your tomatoes later. All of these recipes involve freezing tomatoes, so you won’t need hot-water canning baths.Plum tomatoes, otherwise called Italian or paste tomatoes, are…

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