Though I don’t usually get to the seminars here at the Expo, I did manage to catch a few minutes of Sue Doeden‘s wonderful presentation.
I think they schedule these things just before noon just to drive us crazy. Food-mad! My stomach was definitely rumbling as she described how to make a simple tomato sauce. Since the recipe hasn’t been in the paper, I’m going to put it down here, in hopes this will encourage me to actually make it myself.
1 28-ounce can of diced tomatoes
5 tablespoons of butter
1 medium-sized onion
1 to 2 bay leaves
A couple of whole cloves
Let the butter melt in a saucepan. Poke the point of the cloves into the bay leaves, and then poke the whole thing into the onion to hold the bay leaf on. That way, you don’t have to struggle to fish the bay leaves out of the sauce, Sue explained. Put the tomato in the butter; you can stuff it into a blender first if you prefer the texture better pureed. Let the whole mess simmer for half an hour.
Sue said you could freeze it and it will stay good for at least a couple months.
Now I didn’t hear what Sue was going to use the tomato sauce for, but I imagine it would be good as a bread dip, and probably tons of other things as well.