Another day in Boston

This time around just Keyron and I. Had to hit the Haymarket because I’ve been charged with making the Thanksgiving lasagna this year. And I want the sauce to be good so I’ve got 9lbs of plum tomatoes, a whole mess of basil, and that peeled garlic again.

I think when all is processed out I’ll get about 8 to 10 cups which is PLENTY of tomato sauce to make a lasagna. To put it into perspective it’s more than a half gallon of sauce. It’s so easy to do too though this time I’m going to have to do it in two batches.

I usually start by chopping up the tomatoes into little chunks. Then I chiffonade the basil. Mix it all together in my big 6qt. stainless steel bowl with a few tablespoons of olive oil, about 1/2 tablespoon of salt per pound of tomatoes, pepper to taste, and even a little garlic powder.

Mix it all up and then lay it out on a baking sheet pan. Into a 350F oven for at least an hour, if not more. What you’re looking for here is that the tomatoes have exuded their juice and the juices are starting to condense. It’ll look similar to that below. You have to watch this one. Here’s what it looks like prior to being placed in the oven:

Before the Oven
Before the Oven

When you remove it from the oven it should look a bit like this:


When it reaches the stage shown above it’ ready to process. Plum tomatoes don’t seem to have a lot of seeds so I just run it all through the food processor using the chopper blade. You’ll end up with something like this:

The Finished Sauce
The Finished Sauce

Enjoy! And you have to admit, doesn’t this look better than the stuff you buy in a jar?

And yes I’ve posted these pix before but they’re total food porn and deserve to be shared again.

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