SAVING
SUMMER RECIPES
f o o d
TO M ATO -BASIL
SIMMER SAUCE
Beyond pasta, try this
sauce over grilled chicken
or as a dip for garlic bread
and grilled cheese sandwiches.
P R E P : 2
V l
H R S . C O O K : 70 M IN . P R O C E S S : 35 M IN.
12
lbs. ripe tomatoes (about 25), peeled
(See “Quick-Peel Tomatoes,”
right
)
3
Tbsp. packed brown sugar
4
tsp. salt
i
Tbsp. balsamic vinegar
1
tsp. freshly ground black pepper
2
cups lightly packed fresh basil leaves,
chopped
1
cup lightly packed assorted fresh herbs
(such as oregano, thyme, or parsley),
chopped
6
Tbsp. lemon juice
1
. Cut peeled tomatoes into chunks. Place
some of the chunks in a food processor or
blender. Cover; process or blend until
finely chopped. Transfer chopped
tomatoes to a 7- to
8
-qt. heavy nonreactive
pot. Repeat to chop remaining tomatoes
and add to pot.
2
. Stir brown sugar, salt, vinegar, and black
pepper into tomatoes. Bring to boiling. Boil
steadily (rapidly breaking bubbles),
uncovered, for 70 to 80 minutes, stirring
occasionally, or until mixture is reduced to
about
11
cups and is desired consistency.
Remove from heat; stir in herbs.
3
. Meanwhile, prepare jars (see
page 174).
Spoon 1 Tbsp. lemon juice into each of six
hot, clean pint canning jars. Ladle hot
sauce into jars with lemon juice, leaving
!/
2
-inch headspace. Wipe jar rims; adjust
lids. Process filled jars in a boiling-water
canner for 35 minutes (start timing when
water returns to boiling). Remove jars;
cool on wire racks.
M A K E S A B O U T 1 1 C U P S
S A U C E (6 P IN T S ).
S P IC Y S IM M E R s a u c e
Add 2 Tbsp. crushed
red pepper to the sauce with the herbs.
R O A S T E D G A R L IC S IM M E R S A U C E
Stir in 3
Tbsp. chopped roasted garlic with the
herbs (see “Roasted Garlic,”
above right).
D O U B L E T O M A T O S IM M E R s a u c e
Stir in 1 cup
snipped dried tomatoes with the herbs.
E A C H S E R V IN G
('/2
C U P )
S7cal,lgfat, 0 mg
chol, 540 mg sodium, 13gcarbo,3gfiber,2gpro.
R O A S T E D G A R L IC
Preheat oven to 400°F.
Peel away dry outer layers of skin
from
1
garlic bulb, leaving skins and cloves
intact. Slice off about
V
2
inch from the
pointed top portions. Place garlic bulb,
cut side up, in a small oven-going dish.
Drizzle with about 1 Tbsp. of olive oil.
Cover dish with foil. Roast for 40 to
50 minutes or until garlic is soft. Remove
from oven. When garlic is cool enough to
handle, squeeze the bottom of the bulb to
push the roasted garlic cloves out.
QUICK-PEEL TOMATOES
SCORE TH E TO M ATO ES
Make an X in
the blossom end of each tomato with a
small, sharp knife.
BLANCH
Heat a large pot of water to
boiling. Drop in the tomatoes to cook for
1 or 2 minutes.
COOL AN D PEEL
Immediately plunge the
tomatoes into icy water to loosen the skins.
The skins will peel off easily. Core the stem
ends with a small, sharp knife. Proceed as
directed in the recipe.
.U
0
\N MADE IV/r/y-
IT ONLY SEEMS LIKE YOU
WENT OUT FOR LUNCH.
TASTE.
BELIEVE.
IT’S NOT DELIVERY.
IT’S D lG lO RN O :
DIGIORNOft.an0 IT S NOT DELIVERY. IT S DIGIORNO.*
ar.e registered trademarks’of Société des Produits
*
-
Nèstlé S.A.Vevey. Switzerland.
BETTER HOMES AND GARDENS JULY 2010 1 7 7
