|Just a fraction of this week's garden fresh tomato supply!|
I'll admit that, in the past, I steered away from these endeavors b/c the thought of peeling and seeding tomatoes kinda intimidated me. However, I found this site that brought it down to my level and was very helpful. Trust me that you don't want to skip this step or your sauces will err on the watery side.
For me, homemade marinara is comfort at it's finest because my sweet Mama Eleanor has been making homemade marinara for years and one of my all time favorite meals when we pay a visit to the beach (well, anytime really) is spaghetti topped with her homemade marinara and baked shrimp or scallops from the local Bill's Seafood. It just doesn't get much more comforting or tasty.
I FINALLY attempted a batch of my own. 1st time was a little watery (I didn't de-seed). Second time was pretty much on the money if I don't say so myself. My grandmother has her recipe in her head...you know...a pinch of this, a lil of that. Apparently, it is outta the American Cancer Society from years ago but I can't find it. The closest match to her instructions that I've found online was this one (give or take) and it is freshly fabulous. Prego doesn't light a candle to it. Oh and don't worry, if you don't have fresh tomatoes, the instructions include a substitution option of using canned tomatoes and it is just as good plus a little thicker in consistency.
Oh...and the figs? I gave CCs recipe a whirl plus my man made a mean batch of fig jam. Party in your mouth!
As for the salsa, be gathering you some tomatoes and I'll share that one with you next week. You will LOVE it.