Garden Fresh Tomato Sauce

For me, there are few things more enjoyable than a simple bowl of pasta topped with the most delicious sauce made from ripe, fresh garden tomatoes. You can use just about any kind of tomatoes that are sweet and ripe, but I prefer Roma tomatoes because they contain a lot of tomato pulp and very little liquid. No need to peel or de-seed the tomatoes before cooking - a food mill will make quick work of that after cooking, and it’s so much fun to use!

Roma tomatoes are also called Italian plum tomatoes, sauce tomatoes, or paste tomatoes. As I said before, they contain a lot of tomato pulp and little liquid, making them a fantastic option for tomato sauce. The ones I most often find at grocery stores are oval-shaped, but farmer’s markets frequently have pear-shaped beauties. Either way, you can’t go wrong.

Roughly chop the tomatoes (no need to peel) and cook them with the ingredients listed in the recipe below, stirring frequently, until soft and mushy (7-10 minutes).

Once the tomatoes are cooked, allow them to cool and then process them through a food mill to remove all the tough bits of skin. This is a step my kiddos used to love helping with. Throw those skins in the compost bin when you’re done.

I like my fresh garden tomato sauce to be on the thinner side, but you can certainly reduce the sauce on the stovetop to reach whatever consistency you desire.

The recipe written below will result in 3 to 3 1/2 cups of sauce. I like to store it in a glass jar in the fridge for up to a week, or freeze it for longer storage.

Items used to make this recipe:

(affiliate links)

• food mill https://amzn.to/33iBQYG

• garlic press https://amzn.to/3tkedtq

---

Garden Fresh Tomato Sauce

makes approximately 3 1/2 cups

Printable Recipe

Ingredients

• 2 1/2 pounds ripe Italian Roma (plum) tomatoes, roughly chopped

• 2 tablespoons extra virgin olive oil

• 2 cloves garlic, minced

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• splash of red wine (or red wine vinegar)

• optional: sprig of fresh basil

Directions

1. In a medium saucepan over medium heat, cook chopped tomatoes, olive oil, garlic, salt, pepper, and red wine (or vinegar), stirring frequently, until tomatoes soften completely and you can mush them with a wooden spoon (7-10 minutes).

2. Turn off heat and stir in optional basil sprig; allow tomatoes to cool enough so that they’re easy to handle (20-30 minutes).

3. Remove basil sprig and process tomatoes in a food mill to remove all the skins.

4. If your sauce is too thin, you can reduce it over medium heat until it reaches the consistency you like, otherwise, transfer to an airtight container and store in the fridge for up to a week (or freeze for longer storage).

Notes

• For a little extra luxury, stir 1 tablespoon butter into hot sauce before serving.

• To freeze in glass jar, be sure to use a wide-mouth jar and leave 1 inch of headspace before freezing. Plastic freezer bags are also suitable - freeze them flat so the sauce will thaw quickly when needed.

Matcha Gelato

If I had to sum up the difference between gelato and ice cream with just one word it would be this: FLAVOR. Unlike ice cream, gelato is made with mostly milk, not cream or egg yolks. Both cream and egg yolks contain a lot of fat, which contribute to rich and creamy texture, but they also have a tendency to dull flavors, especially in cold foods. Gelato is also easier to make because all you have to do is heat the base mixture until it reaches a boil. No tempering of eggs or cooking until the base thickens to a custard. But hey, if you want to check out a more traditional custard-based recipe, I’ve got you covered - Click Here for my Matcha Ice Cream recipe.

Items used in the recipe:

• matcha powder https://amzn.to/3gJUKhY

• ice cream maker https://amzn.to/3oG7KcE

• better ice cream maker https://amzn.to/3HYXvaQ

---

Matcha Gelato

makes 1 quart

Printable Recipe

Ingredients

• 3 cups whole milk

• 1 cup heavy cream

• 3/4 cup granulated sugar (or up to 1 cup)

• 2 tablespoons cornstarch, sifted

• 1 tablespoon matcha powder, sifted (use really good stuff)

• 1 pinch salt

Directions

1. In a medium mixing bowl, whisk together sugar, cornstarch, matcha powder, and salt; set aside.

2. In a 3 or 4-quart saucepan, combine the milk and cream; add the sugar mixture and whisk to combine.

3. Heat over medium-high until mixture comes to a boil, stirring frequently.

4. Remove from heat and allow to cool for about an hour before transferring to an airtight container to chill in the fridge overnight (or up to a week).

5. Churn in ice cream maker (according to manufacturer’s instructions).

6. Store in airtight freezer-safe container.

7. Allow to sit at room temperature for 15 minutes before serving.