Roasted Tomato Sauce

Roasted Tomato Sauce

Makes 4 1/2 cups.

3 pounds tomatoes (as ripe as possible)
1/4 cup pure olive oil
6 to 8 large garlic cloves, peeled
1 cup fresh basil leaves or 1/2 cup fresh oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Preheat oven to 325 degrees F.

Peel tomatoes by dipping them in boiling water for 30 to 40 seconds; slip off the skins. Remove cores. Cut tomatoes in half around the middle and squeeze out seeds. Quarter tomatoes and place them in a baking pan lined with foil. Put remaining ingredients over the tomatoes and bake for 2 to 3 hours, or until tomatoes collapse, become saucy, begin to lose moisture and turn slightly brown. Stir the mixture occasionally to break up. (As moisture cooks out, volume decreases.)

When the tomatoes have been reduced to a chunky sauce, remove from oven. Run through the food processor or use in chunky form.

Green Sauce For Seafood

Green Sauce For Seafood

This is reminiscent of the famed “skordalia” of Greece. Serve as a dip with steamed or poached seafood or as a sauce with broiled, poached or grilled fish.

1 slice white bread with crust removed
5 tablespoons distilled white vinegar
4 tablespoons olive oil, or as needed
3/4 cup minced parsley, preferably flat leaf
2 cloves garlic, minced
3 anchovy fillets, finely minced
1 teaspoon granulated sugar
1 1/2 teaspoons capers, drained

Tear the bread into pieces and place in a small bowl. Add 3 tablespoons of the vinegar and soak until the bread is saturated, about 30 minutes.

Using a hand mixer or a blender or mini-chopper add the olive oil, parsley, garlic, anchovies and sugar to the bread and vinegar. Beat (or process) until well mixed. Add the capers and the remaining 2 tablespoons vinegar. Spoon into a small serving bowl and let stand 15 to 20 minutes to blend the flavors or chill up to 3 hours.

Bearnaise Sauce

Bearnaise Sauce

Serve with steak or prime rib.

1/4 cup tarragon wine vinegar
1/4 cup dry white wine
1 tablespoon minced scallion
1 1/2 teaspoons dried tarragon
1/8 teaspoon pepper
1/8 teaspoon salt
3 egg yolks
3 tablespoons boiling water
1 cup butter, sliced into thin pieces

Boil vinegar, wine, scallion, tarragon, pepper and salt over medium heat until liquid is reduced to 2 tablespoons. Cool. Place egg yolks and water in top of double boiler. Have water in bottom of double boiler shallow enough so that it doesn’t touch upper saucepan. Bring water in bottom of double boiler to barely boiling. Stir egg mixture constantly with wire whisk until it begins to thicken. Do not cook too long. Remove boiler from heat and add butter, one slice at a time, beating until dissolved. Remove top of double boiler from hot water. Blend in wine and vinegar mixture. Do not use an aluminum pan. Do not let sauce stand over heat. If prepared ahead, serve at room temperature. If sauce curdles, slowly add 1 tablespoon boiling water while beating with a mixer.

Yields 1 1/2 cups.