Fresh San Marzano Tomato Pasta Sauce

Scott's Birthday was last week, and he likes to say that he is "60 and holding." Because he is a Foodie, he got a Norpro Sauce Master Food Strainer.  What else would a foodie want?  It turns out that our other neighbor, John,  that had a garden plot with 46 tomato plants, gave Scott a huge box of San Marzano Tomatoes. and Yes, he is feeding the city, lol. Scott was in Foodie heaven.  John also told Scott about his Food strainer for tomatoes, that forces the quartered tomatoes through the food screen, separating the skins and seeds in a turn of the strainer into  a separate bowl, with tomato pulp and juice going to another bowl.  In no time, we had a Dutch oven full of tomato pulp and juice. Amazing!

 

 

Even though Scott is "retired", he works part-time in an Ace Hardware, which is where he got his.  The food strainer is carried in the Ace Hardware Warehouse, so if you don't see it on the shelf, the Ace store can order it for you.  If you don't have an Ace Hardware in your area, you'll have to order it on Amazon perhaps.

 

Here are the skins and seeds

 

Here is the pulp and juice:

Scott made a wonderful Pasta Sauce with the fresh tomato pulp and juice.  He didn't even have to add any tomato paste or sauce. He sauteed the veggies, added the herbs, a tiny bit of sugar, and a splash of red wine.  If you don't have a food strainer, here a recipe to use Scott's New Marinara Sauce with Fresh Tomatoes,  Scott's New Marinara Sauce with Fresh Tomatoes .  Otherwise, here is the recipe that he used for the pulp. The pasta in the picture is gluten free pasta from Trader Joe's, which is made from corn, hence the yellowish color.   I love it! Here is the recipe for the meatballs here.

 

Scott’s San Marzano Pasta Sauce with Fresh Tomatoes –Inspired by SP Cookie Queen

Ingredients:

1/3 c olive oil

1 ½ cup chopped onion

1 cup finely chopped celery

1/2c finely chopped carrots

1/2 c finely chopped bell pepper

5 cloves garlic crushed

1/3 c Flat Leaf Parsley

1/2 lb Cremini Mushrooms, sliced

1/4 c fresh /basil, minced, or 1 T dried basil.

4 -5 qts.  Tomato pulp and juice

Sugar to taste

1/2 tsp Red Pepper flakes, or to taste

1 Tbsp. Italian Seasoning

2 bay leaves

1/2 cup dry red wine

Directions:

In a large stock pot, heat olive oil over medium heat. Add onions, carrots, celery, green pepper, and garlic and Cremini mushrooms.  Using a spice or coffee grinder, grind all dry spices.

Add spices and all other ingredients into the pot and simmer several hours, stirring occasionally until the sauce is the desired thickness. Or cook in slow cooker on high 4-5 hours.  Remove lid and continue cooking on high until desired thickness. We didn't can this sauce, we froze it.