-=> Ben Collver wrote to All <=-

 BC>       Title: Fresh Tomato Sauce - Pasta Alla Pomarola
 BC>  Categories: Pasta, Sauces
 BC>       Yield: 1 servings

 BC>   1 1/2 lb Ripe Italian plum tomatoes
 BC>            -(675 g)
 BC>       4 tb Olive oil (60 ml)
 BC>       1    Onion; finely chopped
 BC>       2 oz Fresh or dried spaghetti
 BC>            -(350 g)

Couple things here, Ben. First is the typographical error. 350 grams is
much closer to 10 - 12 ounces than to 2 ounces. You're gonna have waaay
more than a single serving, too.

I've mentioned here that someone has been gifting me with more tomatoes
than I can comfortably eat. And I've shared the largess with friend &
family. So, when I came upon the recipe below from my favourite foodie
blog I thought "I've died and gone to heaven". As always I've made a few
changes/adaptations to suit my style.  Bv)=

Most of the tomatoes used were waaaaaay past salad or sandwich use - to
"next stop is the bin". They worked a treat here - even if there were a
few "eeeeewwwww" moments when coring them.  Bv)=  I own a Foley Food 
Mill but I'm blowed if I can remember to whom I loaned it last. So, as
I make the cooking liquid for my chilli using the blender I figured, 
"Why not?" Worked out very well, it did.

Got a comment or two that it reminded of "V8 vegetable cocktail". So
if I do any more this season I'll run a couple carrots and a parsnip
along with whatever fruits I have to hand through my juicer for that
person and see what they think.

Anyway, here's the recipe. Have fun with it .....

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Home-made Tomato Juice
 Categories: Vegetables, Chilies
      Yield: 8 servings

      3 lb Very ripe garden tomatoes;
           - cored, rough chopped
  1 1/4 c  Chopped celery w/leaves
    1/3 c  Chopped white/yellow onion
      2 tb Sugar; to taste
      1 ts Salt
        pn Black pepper
           Tabasco sauce; 6 to 8 drops
           - to taste *

  Cook the tomatoes, vegetables, and seasonings: Put all
  of the ingredients into a large non-reactive pot (use
  stainless steel, not aluminum). Bring to a simmer and
  cook, uncovered, until mixture is completely soupy,
  about 25 minutes.

  Force the mixture through a fine-mesh sieve, chinoise,
  or food mill. Cool completely.

  SIMPLE TIP! If you like, save the solids left in the
  strainer. Puree them with a little water and to add to
  recipes for a tomato-y boost.

  UDD NOTE: i ran my juice through my Waring blender which
  pretty well did for all the solids so that there was 
  nothing to strain

  Store covered and chilled. Will last for about 1 week in
  the refrigerator.

  * I am not a big fan of Tabasco. I find it bitter and
  it's often more heat than I appreciate. I used eithe
  Cholula or, oddly, Franks.

  Recipe adapted from Gourmet Magazine, who got it from
  Chef Brill Williams of The Inn at Sawmill Farm in West
  Dover, Vermont. -- Elise Bauer

  RECIPE FROM: https://www.simplyrecipes.com

  Uncle Dirty Dave's Kitchen

MMMMM

... "A waist is a terrible thing to mind." -- Jane Caminos
___ MultiMail/Win v0.52

--- Maximus/2 3.01