July 21, 2016
July 17, 2016
June 24, 2016
|..let us preserve some summer sunshine by making this vibrant sauce..|
Summer is here. Farmer's Markets across Bay Area are bustling with tomatoes at their absolute best and also cheapest. Summer tomatoes are so much juicier and better when compared to their ghostly, almost powdery versions of the Winter. And Now is also the best time to get to work towards preserving a little sunshine by making a batch of homemade tomato sauce and freeze in a small containers, for later use. Not necessarily for colder months to come as I am pretty sure these will be used way before that. Almost every Indian curry starts with an onion-tomato base and this sauce compliment well with all of them.
Today's tomato sauce recipe is a South Indian version I stumbled upon in Madhur Jaffrey's 'Vegetarian Cooking' cookbook. The ingredients are basic pantry staples and the resultant sauce is very flavorful and aromatic. For this recipe, there is no blanching or peeling of tomatoes required. Just roughly chop them into chunks, mix in other ingredients, use some muscle power and let it simmer until it reaches a sauce-like consistency. Cool, blend and store/freeze. That is it. No fancy equipment except for a blender to puree the tomato-ey mixture.