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Saturday's Kitchen Tip ~ Fresh Tomato Sauce with Your Grater

'Tis the season...for juicy, ripe tomatoes.  Nothing beats the flavour of vine-ripened tomatoes at this time of year.  And here is a way to add that flavour to your favorite pasta dish without much effort.
All you need is a large holed grater and a few large, juicy tomatoes.   No need to peel, slice or dice.  Place the grater in a large bowl,  cut the tomatoes in half and then slide them back and forth over the grater (cut side down) until most of the pulp is in the bowl.  Ease up the pressure at the end and continue grating until only the tomato skin is left.  (Be sure to keep your fingers up and away from the grater!)
Once that is done, add a dash of olive oil, salt and pepper to taste and some chopped fresh basil.  That is the basic fresh tomato sauce, though you can add other ingredients if you prefer (such as minced garlic, fresh oregano or a dash of cayenne pepper.)

Add to cooked pasta and enjoy the sweet taste of fresh tomato sauce.

Note: My granddaughter who kindly grated tomatoes for me so I could take a photo, was invited to stay for dinner!


  1. Replies
    1. Absolutely. Zip-top freezer work great, as they freeze flat and thaw quickly. Freeze the purée in eight- or 15-ounce amounts...the amount required for most recipes. It's a good way to use up those 'extra' tomatoes at this time of the year.

  2. Oh, YUM!!! Louis Dean loves tomatoes and always buys more than we can eat befoe they go bad. I know what to do with them next time!!

    1. Did you know that if you have extra tomatoes hanging around that you can also throw them in a bag and freeze them?
      The skin comes off very easy when thawed and put them into your favorite soups or sauces. One of my most favorite tips.

    2. Yes, have done this.. even the small tomatoes.. and pick the skins out in the chili after it cooks, if it's a problem. :-) Thanks for sharing

  3. I didn't know you could prepare tomatoes this way. I tried doing it with a food mill and it didn't work; it was a big mess. I like this approach much better!

  4. Now that's fresh!!! Love it that your granddaughter had a hand in this ... precious cooking lessons!

  5. Are the seeds very obvious in the sauce?

  6. I was trying to think of what to make for supper tonight and remembered seeing this yesterday. I had a couple of tomatoes that weren't going to be good for much longer - made exactly as you said with the addition of a clove (or three) of garlic. Delicious!

    @lucy - the seeds weren't very obvious in mine - I suspect that it might depend on the variety of tomatoes that you use.

  7. Reporting back to say I made tomato soup with the grated tomatoes. I added some beef broth I had on hand, a bay leaf, and a little dried basil. It tasted good.


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