Fresh tomato sauce from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • averythingcooks on September 09, 2024

    This is a great use for those garden tomatoes that are continuing to pile up. I like the idea of seeding over the strainer to reserve all the juices you might otherwise lose when pushing out the seeds by hand & while I do have a food mill that gets lots of use for tomato sauces/soups, I will repeat this method as well. The idea is to add that juice later as needed for consistency & I ultimately did use all of it. She gives lots of options for the mire poix prep...my choice is always a good run in the food processor for a paste-like consistency. This is a great recipe/method to have handy during tomato season.

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