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This is Faith’s recipe that she was sweet enough to share with me. Can’t wait for my Romas to get big enough for the pot!
Get a whole bunch of tomatoes (bet 10 – 20 er so).
Blanch ‘em in almost boiling water for about 30-45 seconds to loosen the skins. Scoop em out, put ‘em aside till cool to the touch. Peel skin off and put in soup stock bag, it should be loose from the veggie. Set peeled whole tomatoes aside. When you are through, wash yer hands well.
Take your largest stock pot and commence to squash all the tomatoes in your pot with your bare hands! Hold them low in the pot and start gentle, so ya don’t get tomato juice in yer eye! (Think, like a can of crushed tomatoes.) If ya like the pieces smaller then get out your kitchen shears, but really…..its gonna cook all day and fall apart by itself!
When you have conquered the tomatoes, stare at the pot and think whether or not it is basically enough volume to meet your needs. Paste and cans can be used to supplement the volume of tomatoes.To the Smashed Stuff add:
- 8-10 basil leaves (i like some spicy basil, and some sweet basil)
- 2 large sprigs of oregano still on the stick is fine
- a large sprig of rosemary
- a med sprig of thyme (I’m gonna put 2 ‘cuz I love thyme!)
- 5 cloves of garlic
- 1 large chopped onion
- 1 bell pepper
- (I add all kinds of veggies at this point, from diced carrots, zucchini, squash, spinach, kale, mustard greens, broccoli, broccoli rabe, celery, whatever you have that needs to be used before going bad….or that you can’t get your family to eat, but wish they would (for their health of course, and your peace of mind)
- pepper to taste (1/4 tsp for large pot)
- salt to taste (you can always add more later)
- If you like a spicy sauce, add a pinch of crushed red pepper.
(I would advise tying the sprigs of herbs together with twine if you have the option….otherwise, strip em off the sprigs)
Cook, covered, in crock pot or simmer on stove till it drives you nuts (bout 8 hrs or so). Taste it, add more herbs and seasonings if you want a stronger sauce flavor. If sauce is runny, take the lid off and reduce a bit. If you are concerned with time, add a can or two of paste to thicken to desired state. You know the sauce is done when it tastes like you want it to, is thick enough, and has gone from bright red to dark burgundy. Happy eatin’!!
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