TOMATOES
By
Annette Bergman
The tomatoes
are ganging up on me in my garden. With my husband being in the hospital I can’t
even come close to eating or doing something with all of them.
I picked a colander
full of various size tomatoes last evening and decided I would try my hand at
making some pizza sauce. I didn’t even
look in any one of my sixty some odd cook books. I blanch the tomatoes and then chopped them
and put them in a pot, I added minced onions, garlic powder and two fresh
stalks of oregano to cook on low.
They cooked
and cooked and were not getting thick.
So I put them through a strainer and removed the seeds. Then put the
juice back on the stove and cooked and cooked and cooked some more.
I wanted the
sauce to be between a tomato paste and a tomato sauce. I wanted it to be thick enough to smear on a
tortilla and not run. I cook and stirred
until the sauce would stay divided, like the Red Sea, when I drug the spoon through
the middle of the pot. When I was
satisfied with the sauce I had reduced the original colander full of tomatoes
down to half a cup. I let it cool and today I made a pizza with my sauce, mozzarella
cheese, fresh Italian sausage, chopped green peppers, fresh from the garden, chopped
fresh onions and chopped fresh tomatoes.
Then I topped it with cut fresh basil. Baked it on 400 degrees and sat
down all by myself and enjoyed my creation.
It was delicious.
I even took a small slice to my husband in the hospital (he is on a strict diet) and
he liked it too.
I didn’t
tell him how much time and effort it took to create half a cup of sauce.
I know every
time I see a can of tomato paste I’ll wonder if it as one or two bushels on
tomatoes in the can.