Thursday, June 11, 2009

Simple Tomato Sauce

Three weeks till I set out to circumambulate lake tahoe with some friends, along the TRT route, and I'm making my meals. I'll be using a very basic tomato sauce as my basic flavor jump off point for lots of meals, and adding in spice blends and herbs on the trail. I should be able to add a little onion, basil, and oregano for a pizza sauce, basil for a pasta sauce, and a mix of coriander, cumin, cloves, ginger, onion, and mustard for a curry.

This batch made four servings @ 30 calories each, 3 from fat, 5 from protein. This sauce is high in dietary fiber, manganese, magnesium, niacin, potassium, thiamin, vitamin B6, vitamin A, and vitamin C.


I'm using Cherokee tomatoes, a heirloom varietal, because they have lots of flesh, and I personally think they taste great.

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These are cherokee tomatoes

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I boiled them briefly to loosen the skins enough to peel them

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Slice them like this

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Grab each half, skin side against your palm, squeeze them while flicking out the juice and seeds, and remove the core with your knife.

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I collect the seeded tomatoes and dice them, removing any stems or undesirable sections.

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I collect 680 grams of diced tomato, and this will be used to make my sauce. All nutritional content is estimated on this value of 680 grams.

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This is very young garlic, and I'm using about half of the head for the sauce

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I crush the garlic, give it a few chops with the knife, and mix with a pinch of olive oil, and cook over fairly high heat in a dry pan for 30 seconds.

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The tomatoes are added, with a pinch of salt, and cooked for 2 minutes over med-high heat. The mixture is treated briefly with a hand blender, and plated on parchment paper for drying in single serving aliquots.

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FInished drying, the sauce looks like pretty much any other fruit leather.

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peel it off the parchment paper

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Roll it up, and store for the trip.

Thanks for reading my blog,
Cayenne

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