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-> Recipe Collection
-> Pesach Recipes
deedee
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 Mon, Apr 11 2011, 3:45 pm
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anyone have a good tomatosauce. for meat balls or fish balls. also which wine is best for cooking chicken?
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ra_mom
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Mon, Apr 11 2011, 4:33 pm
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What ingredients do you use? Do you want to make the sauce from fresh tomatoes, or canned?
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deedee
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Mon, Apr 11 2011, 4:38 pm
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yes fresh tomatoes,onions,oil,salt.
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ra_mom
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Mon, Apr 11 2011, 4:53 pm
Saute onions in a 4 quart pot.
While they saute, mark / slice an “x” on the bottom of a ton of tomatoes (You need like 15 tomatoes for about 1-1/2 - 2 cups sauce.)
Drop the tomatoes into a large pot of boiling water for 1 minute, in order to loosen the tomato skins. Plunge into ice water.
Peel off skins. Carve out the top of the tomato, using a pointed knife. Squeeze out seeds and juice.
Place tomatoes with 4 quart pot of sauteed onions. Do not add water. Heat the tomatoes through and bring to a simmer. Simmer for 20 minutes, stirring constantly so that the tomatoes don’t splatter.
Season to taste. (You can use salt and / or sugar, splash of lemon juice and / or wine.)
Last edited by ra_mom on Mon, Apr 11 2011, 8:37 pm; edited 1 time in total
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dhm
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Wed, Apr 13 2011, 9:37 am
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which tomatoes? beef or plum
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imb316
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Wed, Apr 13 2011, 10:28 am
Fish Balls:
defrost a loaf of gefilta fish
in a pot sautee carrots, onions and celery
add a can of tomato sauce (or home made)
add 1/2 cup sugar (or to taste)
wet hands and roll fish into balls. throw in pot and cook on simmer for 1-1/2 hours
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ra_mom
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Wed, Apr 13 2011, 11:19 am
| dhm wrote: | | which tomatoes? beef or plum | You'll get more tomato from the beef. But any will do. Just make sure they are nice and nice, red, and ripe.
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dhm
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Wed, Apr 13 2011, 3:53 pm
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thanks. it sounds very good and not too hard to make. sending dh out to buy tomatoes
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