When life gives you too much tomatoes, make tomato sauce. This is a recipe for a basic tomato sauce. It could
be modified and used for pasta by adding shredded mozzarella.
If you add cream, you’ll have Crea”!Y Tomato Soup.
Why not make Shalrshulra? I tried this delicious dish in Israel: eggs poached in spicy tomato sauce. It is great
with pocket pita bread and hummus.
4 lbs plum or other tomatoes
2 hot peppers, minced after seeds, and ribs are removed
2 medium onions, finely chopped
4 garlic cloves, chopped
1/2 Coil
1/2 c white wine
2 tbs tomato paste
1/2 tbs sugar, optional
5-6 black peppercorns
2 bay leaves
1 tbs fresh thyme
1 c finely chopped fresh parsley
Pass the tomatoes through a tomato mill or grate them to separate the skin and seeds if possible. In a large sauce pan, heat the oil and saute the onions until translucent, add the garlic and saute some more. Add the tomatoes, the spices and the wine. Simmer to reduce the sauce to about half, stirring from time to time. Mix in tomato paste, which will help for thickening, adjust the seasoning. Add the parsley after removing from heat. Remove the bay leaves before serving.