Cooking Cheap

Original Source: Frugal Gourmet Cooks Italian, Jeff Smith

This make a lot of sauce but it freezes wonderfully in smaller Ziplock baggies. It’s a very bright and lively sauce, not at all like heavy spagetti sauce. Excellent for a side dish of pasta. Be aware that it takes a longtime to cook. You can also cut the recipe in half without difficulty.

9 cups cored and chopped very ripe fresh tomatos. I grow Roma tomatos just to make this sauce. Although I have made it with store bought Romas when the price is low enough. This recipe takes about 42 small to medium Romas. The picture should give you an idea of how many that is.

Cut off the stem end and core out the white pithy part. Don’t bother to seed them. Cut half of them first and do the other half later. Heat an 8 to 10 quart heavy bottom pot and add

• 1/4 cup olive oil
• 4 cloves garlic, crushed.
• 1 medium yellow onion, finely chopped

Saute until the onion is clear (don’t burn the garlic) Add the first half of the chopped tomatos and all ingredients below except for the salt, pepper and butter. Bring to a boil. reduce to simmer. Meanwhile core and chop the rest of the fresh tomatos and add them. Simmer uncovered for 4 hours, stirring often. Yes, at least that long!

• 4 28 ounce cans of crushed tomatos with juice Use a good brand, without additional seasonings if possible
• 1/4 cup chopped parsley
• 1/4 cut dry white wine
• 1 cup chicken stock
• 1 teaspoon dried majoram
• 1 teaspoon dried rosemary
• 6 tablespoons butter Do not skimp. Its not that much per serving.