Food for Thought with Suzanne Dunaway
Saucy Tomatoes For Winter Wins
My neighbor is a brilliant gardener and every year, at the end of the summer, he gives us buckets of brilliant produce – tomatoes, eggplant, zucchine, you name it. We live above his magnificent garden and we have devised a quick passover with a rope and bucket for him to fill with treasures and then I haul it up! And more often than not, we find a jar of his wife’s unsurpassed orange marmalade or strawberry jam or raspberry sauce, just as a little extra gift along with the grapefruit or oranges….
BUT…the tomatoes, oh, the tomatoes.
I have been making this simple sauce for, well, eons, and with all the bounty in our open markets right now, it’s a perfect recipe for a luxury in the cold winter months. A little piece of summer in your stew or a pick-up for your pasta, bringing sun into your darkening days…
(I often double this recipe when I have enough containers to fill.)
Recipe
Ingredients
- 2 kilos of fresh tomatoes, cut in chunks
- ¼ cup extra virgin olive oil
- 1 large sweet onion, chopped coarse
- 1 scant teaspoon sugar
- 1 spoon of butter
- ½ teaspoon salt or to taste
Method
In a large cooking pot, warm the olive oil, add the onion, tomatoes, sugar and butter and simmer, covered for about 20 minutes. If you want a thicker sauce, take off the lid an reduce the sauce for about 10 minutes.
Salt to taste, cool and store in freezer containers.
All content and recipes are copyright of Suzanne Dunaway.
