Grated Tomato Sauce
Servings: Makes about 3 cups
- 3 pounds tomatoes ... use the not so perfect ones
- Kosher salt
- ½ cup olive oil
- 4 garlic cloves, crushed
- 4 small sprigs rosemary
- 2 tablespoons unsalted butter
- Slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater over a medium bowl until all that’s left is the flattened tomato skin and stem; discard. Season grated flesh with several generous pinches of salt.
- Heat oil in a large skillet over medium. Cook garlic, tossing occasionally, until golden brown, about 3 minutes. Add rosemary and cook, tossing, just until fragrant and starting to brown around edges, about 1 minute. Reduce heat to medium-low, add tomatoes, and bring to a simmer. Cook, stirring often, until mixture is slightly thickened, 5–10 minutes. Remove from heat, add butter, and stir until melted. Taste and season with more salt as needed.
- Do Ahead: Sauce can be made 3 days ahead. Let cool; cover and chill.
Drying Your Tomatoes
Last year a friend of mine gave me a five gallon bucket of plum tomatoes, he said he had canned enough. I thought there is no way I have time to can all these so I brought out my dehydrator and made short order of all those tomatoes. They were perfect in breads, salads, and soups all winter long. I am hoping this year he has another bumper crop.
If you don't have a dehydrator simply slice them and arrange them on a wire rack set inside a sheet pan, and park them in a 200° oven overnight for easy dried tomatoes. Depending on how many you have you may only need to keep them in the oven a few hours.
Turn on Your Grill
Charring the tomatoes and vegetables adds sweetness and a touch of smoky flavor.
Grilled Salsa Roja
Servings: Make about 3 cups
- 8 plum tomatoes, cored
- ½ medium white onion
- 4 serrano chilies
- 3 garlic cloves, peeled
- 1 cup (packed) cilantro leaves with tender stems
- Kosher salt
- Prepare a grill for high heat. Grill tomatoes, onion, and chilies, turning occasionally, until lightly charred and fragrant, about 4 minutes for chilies and 6–8 minutes for tomatoes and onion. Transfer to a plate and let cool.
- Purée tomatoes, onion, chilies, garlic, and cilantro in a blender until mostly smooth and only small pieces remain; season with salt.