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Staying classy on a budget: Gettin’ saucy

Take advantage of summer’s harvests, also cheaper than restaurant

Buying+large%2C+ripe+tomatoes+from+your+local+farmers+market+will+help+add+a+richer+flavor+to+the+homemade+tomato+sauce.
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Staying classy on a budget: Gettin’ saucy

Buying large, ripe tomatoes from your local farmers market will help add a richer flavor to the homemade tomato sauce.

Buying large, ripe tomatoes from your local farmers market will help add a richer flavor to the homemade tomato sauce.

LUKE HOLLISTER | THE DAILY EVERGREEN

Buying large, ripe tomatoes from your local farmers market will help add a richer flavor to the homemade tomato sauce.

LUKE HOLLISTER | THE DAILY EVERGREEN

LUKE HOLLISTER | THE DAILY EVERGREEN

Buying large, ripe tomatoes from your local farmers market will help add a richer flavor to the homemade tomato sauce.

LUKE HOLLISTER, Evergreen columnist

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Sharing a good tomato sauce is the best way to make up after a fight or show how much you care for someone. You have to be thoughtful when making the sauce. It takes time and love. To get the most depth in your flavor, buy your tomatoes at your local farmers market. You are looking for the largest, most beaten-up and ripe tomatoes. All of this will result in a sweet, rich, unforgettable sauce.

Serving size: Varies, but feeds about 2 in pasta dishes

Prep: 1 hour, 25 minutes

Cook: 20 minutes

Approximate cost: $17

Ingredients:

  • 4 extra-large and ripe tomatoes from your local farmers market
  • Extra virgin olive oil
  • 1 medium-sized onion
  • 2 cloves of garlic
  • 2-3 sprigs of rosemary

Get to cookin’:

  1. Remove tomato skins: The skins of tomatoes are bitter. You will want to remove them. To do this you have to briefly boil the tomatoes and then let them sit in ice cold water. First, fill a pot with water and heat it until it boils. Second, cut 2-inch-long X-shaped slits on the bottom of your tomatoes with a sharp knife. Then, gently place them into the boiling water. Let them boil for about two minutes. When taking them out, place the tomatoes into an ice bath for 30 seconds. Their skins should be flimsy and look ready to peel.  
  2. Slice and scoop: After peeling the skins you will need to slice the tomatoes into halves or quarters, whichever is easiest, and scoop out the seeds. This part takes the most time. It is tedious but fairly easy.
  3. Prep flavors: Heat up a large skillet. Chop your onion into fourths and dice up your garlic. Pour in olive oil, onion, garlic, rosemary and whatever other herbs you would like to add when the skillet is hot. Be sure not to add the rosemary leaves without including the stem. Cook briefly for a couple minutes.
  4. Mixing time: Drop in your tomatoes and cook on medium while stirring occasionally. The tomatoes will magically melt down after roughly 15 minutes. While waiting for the sauce to cook, try to take note of why friendship is important to you.
  5. Puree: By this time the sauce should still be somewhat chunky but about as broken down as it can get. It will also be much smaller than when you started. Remove three of the four chopped pieces of your onion and save it for another meal. Take the remainder of your sauce and puree it in a food processor (a small blender works).

Bam. Tomato sauce. I like to take risks sometimes and use it as a dipping sauce for bread. This sauce also pairs wonderfully with kind words used to repair broken friendships.

About the Writer
LUKE HOLLISTER, Evergreen assistant photo editor

Luke Hollister is a senior journalism major from Sultan, Washington. He is set to graduate in December 2018.

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Staying classy on a budget: Gettin’ saucy