Tomatoe sauce from scratch
 

My lovely neighbor brought me a huge bag of tomatoes at all stages of ripeness, even green, from his garden. I chopped them all up and put lots of onions and green peppers and olive oil and sauteed and then let it cook until they were soft. I put all that in the blender to puree and poured it in a large pot. I then sauteed some ground rump with lots of onions peppers and garlic and poured that into the sauce, added my herbs and let that cook for three hours. It is still cooking and I tasted it already and it is wonderful. I have never made sauce like this before from fresh tomatoes.

Yesterday I made blueberry waffles from scratch.....

I'll be over soon. My kind of cooking. I just made salsa verde from scratch and garden vegetable soup with beef bone and small meat balls.

Oh yum! What time is dinner? I'd even bring fresh pasta and Italian bread. With the waffles a little whipped cream and more fresh berries and breakfast is served! But I also love blueberry pancakes or waffles with syrup. Oh you got me thinking food again and I just had lunch.....

MMMM your tomato sauce sounds devine.....love blueberry waffles too

Next time save the green tomatoes for fried green tomatoes!

Oh my gosh!! You could have had fried green tomatoes!! They are so tasty!! But your alternative sounds delish, too!

I did think about the fried green tomatoes (saw the movie and loved it lol) but didn't want to bother just then. The sauce came out awesome......

The first time I had salsa verde was in Mexico in a boarding house where I live while I studied (when I was young of course) she cooked chicken and pork in it and served it with tortillas. I had never tasted anything so delicious.

How do you fry green tomatoes? I have heard about them but never tasted them.

I was given a lot of green tomatoes and made fried green tomatoes yesterday. They were so good. I do not fry anything anymore but could not resist this.

Both dishes sound soooo yummy. I'm only about 70 miles from you & I'm on my way! LOL

Julielhs, I got the recipe from the book "Fried Green Tomatoes at the Whistle Stop Café" at my local library.

And you cook too??? Can I be your best friend?
I was going to say something else, but I forgot what it was. tee hee. (Halfzeiners)

From scratch is the only way! Your cooking looks sooo good Rosy. I made muesli bars and walnut swirl biscuits (cookies) today. Can't stand the 'chemical' taste of processed/packaged food.

Your tomato sauce looks heavenly, and pass the blueberry waffles!

I never made tomato sauce from scratch. Sounds like you got it right.

I don't cook fried green tomatoes, and have them in restaurants. There's a big difference, depending on the batter used. The lighter batter is my preference. They are just delicious!

Here's how I do it, slice tomatoes about 1/4 to 1/3 inch thick slices, I spread mine out on wax paper, salt and pepper them. Beat egg and milk in one bowl, put flour in another bowl. Heat grease, only needs to be about 1/2 inch deep, in skillet. When grease hot, dip tomato slice in egg, then flour, then put them in skillet, let them fry a few minutes, turn over to brown other side. When browned remove to paper-towel lined dish to absorb grease drainage, and enjoy! YUM!

Rosy, your tomato sauce sounds and looks yummy, but I could tear up them blueberry waffles, they look REALLY good! LOL!

As I have a fairly large garden I have an abundance of tomatoes throughout the summer. I do make my own tomato sauce or what I call spaghetti sauce. I purchased a tomato peeler with a motor so I don't have to go thru the process of blanching to get the peel off. This machine will remove the seeds and peel for me. Of course I like mine chunky so I do blanch the Roma tomatoes, skin them and then remove the seeds which I then throw into the machine to get the last of the pulp. I also make salsa too. I don't have a recipe per se but just throw in red & green peppers, onions, garlic, spices, etc and then cook it down till its as thick as I'd like. Then I can it and put it thru the pressure canner process. Its time consuming but oh so good when you want a jar of it later in the winter time. I only have to do this every other summer as my batches will normally last me 2 years. I keep the extra down in the basement in a cool area.

For what it is worth - any of us that have been diagnosed with congestive heart failure will find home made sauce is very very good and don't add salt. Can't tell the difference. Edie

I didn't de-skin or de-seed the tomatoes. I figured, all of it has some nutritional value. The blender did a good job of puree so everything came out smooth and I am telling you, it was delish. Then I made spaghetti pie last night. Here is how I do it. I take whatever was left of the linguine and put it in a large teflon pan, added just a bit of olive oil and let that toast up a bit, then I sprinkled a mix of, romano, Pamisian, and assiago cheese all over it and then added lots of meat sauce, covered and let it heat up real good. It comes out like a pie. It's all gone and blood sugar went way up as I ate too much lol...

Here is how I do the waffles. 3 cups of flour, 3 teas. BP, some olive oil, 4 eggs and enough milk to the consistency you like, then add as many blueberries as you want. Normally we eat our waffles with cheese no syrup as we consider waffles a salt. I bag and refrigerate the rest and when you need one just put in toaster oven. We like them for snacks as well so some times I make a double patch. I butter the waffle iron and just pass the stick over the waffles as they come out.

Lol, you are too funny Sew, I forget lots of stuff but it comes back after a while, like late recall lol.....drop in anytime. A lovely lady from Alabama dropped in once when she was in town and we had a nice visit....

Looking at all those tomatoes makes me hungry! Can't wait until they are ripe here in WA State!! And, fried green tomatoes are a MUST

70 miles is not that far really lol...where is that anyway? toward Daytona or the other way?

Good girl! I think people are beginning to realize what good food should really taste like, and that cooking is not the horrible experience it is touted to be. I love my family and want them to eat healthy. I am by no means a fanatic but I do take care and have always cooked and baked and canned a little (jam only) to some extent. I worked 8 hours a day and cooked anyway. Hubby always helped too. It takes two. I have been retired for 10 years now and and nothing has changed except that hubby does all the housework and cleaning lol. I just cook and quilt and paint. Life is good.

On I-4 between Orlando & Tampa.

I also use corn meal with or without flour.

Oh ok, just down the road a bit lol.

when I fry green tomatoes I use --- 1 or 2 eggs in bowl salt & pepper - pinch
1/2 cup flour
1/2 cup cornmeal ----- FRY

Yum...Looks great....

Just 2 things - if you find Fried Green Tomatos too sour, sprinkle a WEE bit of sugar over the slices before you bread them.

Also, when you make a big batch of spaghetti sauce, and it is almost done and smelling so good, put a thick slice of Italian or French bread in a bowl. cover with sauce, add cheese if you wish. Eat with a fork or spoon. No need to wait until supper! We always did this when my stepmom made sauce.

Wow oh wow. You are are my kind of cook. Yummy yummy :)

Judy in Phx, AZ

For fried green tomatoes-
Yes, I use cornmeal too.......then after fried, I sprinkle just a tad of sugar on top!

When kids were small we would go to a farm, pick 5-6 bushels of Roma tomatoes....then I would make red sauce..jars and jars....to last the winter.....kids would come home from school....." Mom's canning red sauce!" Did peaches, pears and apples for applesauce too.......but my then house had a "summer kitchen" in the basement, so my house kitchen was not in total turmoil during canning season....also had a "wine cellar" for keeping all those jars.......was an old farm house........and as a newlywed watching my mother in law doing all that and saying "not me".... But later enjoying the process........now girls are grown and I am widowed....just me and cat......so why bother........but memories are good!

Still do that when cooking sauce...call this a gravy sandwich

How wonderful all this is. MY neighbor brought over a patch of green ones now but I had them sitting so some got ripe but will try to fry some greens ones today..

Do they have to be green? Can you use ripened at all? How do green tomatoes taste ?
They sound yummy...

I never did do the green ones lol. The all got ripe. I do make a special Mex sauce with the ripe ones to put over eggs. It is called eggs motulanios. I put a little olive oil in the pan, add chopped tomatoes and chopped onion, salt B pepper and let it cook down. I normally add a piece of Scotch Bonnet (habanero Pepper).....