New Jersey Red Sauce

27 August 2016

This is the holy grail that appears in my local New Jersey farmers’ markets in good years about late August: a huge basket of ripe tomatoes for a very small price. That’s the time to make red sauce!

My recipe has a quirk or two that I thought might be worth sharing: I roast the tomatoes and use the skins. A roasted tomato skin blends down to a thick paste with all kinds of flavor, no waste! Altho running the oven on a sweaty August day when the A/C is running hard just kills me, the result is great. I’ve tried parboiling the tomatoes to remove the skins, but that yields a watery sauce.

This yields 8–10 cups of finished sauce, plenty for several meals.

Ingredients

Directions

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Homeowner in northern New Jersey.

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