154 replies to this topic

[Melonious Thunk]

I think the whole point of this sauce (the absolute freshness) would be lost with freezing. A more typical cooked sauce would freeze better.

Then that would be true for any sauce made from fresh tomatoes. I thought that freezing will essentially keep the balance of flavors and the tastes. Unlike meat, this is 95% water and some oils and herbs, so I doubt the essence would be lost. Jaymes?

[voyager]

Mark Picone’s Cool Garden Gazpacho

Sun-Cooked Pasta Puttanesca

Oh, my! Thanks so much, Fly and Jaymes. If I were on a desert island and had these two recipes and their ingredients, I'd die a happy camper.

[Jaymes]

I think the whole point of this sauce (the absolute freshness) would be lost with freezing. A more typical cooked sauce would freeze better.

Then that would be true for any sauce made from fresh tomatoes. I thought that freezing will essentially keep the balance of flavors and the tastes. Unlike meat, this is 95% water and some oils and herbs, so I doubt the essence would be lost. Jaymes?

I truly don't know. Haven't ever tried it, but I'd like to know, too.

As most of you know, I do the cooking for myself and my dad and he can no longer handle strongly-flavored food, so I haven't made this recipe this year, since it's too much for just me.

I suppose I could cut the recipe in half...

But if it freezes well, that'd be best.

I never thought it would. I tend to agree with Lippy that the texture of the tomatoes might change, and freezing that oil....

I just don't know. If someone tries it, please get back to us with your results.

[Melonious Thunk]

I am about to order a Villaware fruit and vegetable strainer, mainly for tomatos but also for fruit. The basic model, seen here,

http://www.kitchenem...od/18vw200.html

seems like to will do the job. Any comments anyone?

[Lippy]

I think the whole point of this sauce (the absolute freshness) would be lost with freezing. A more typical cooked sauce would freeze better.

Then that would be true for any sauce made from fresh tomatoes.

Not if the tomatoes are cooked. This sauce is essentially raw and that is its charm. But I agree with Jaymes that's it worth an experiment.

[flyfish]

I am about to order a Villaware fruit and vegetable strainer, mainly for tomatos but also for fruit. The basic model, seen here,

http://www.kitchenem...od/18vw200.html

seems like to will do the job. Any comments anyone?

I think it looks a lot nicer to use than my old knuckle-buster!

I had thought about getting one of these but it is a bit flimsy I think and requires scalding the tomatoes first.

[Melonious Thunk]

I think the whole point of this sauce (the absolute freshness) would be lost with freezing. A more typical cooked sauce would freeze better.

On refelction, I think you are right about this. Cooked sauces will freeze well, but these are intact pieces of tomato.

[Pret a Manger]

GORGEOUS!
Jaymes-that really is an inspired reciept.

We veered slightly off the original.

We used the oven cured black olives and finely mashed whole anchovies instead of shells we used spaghetti alla ghittara. In case anyone is wondering alla ghittara is square spaghetti.

anyway 8 of us gathered and enjoyed a slurp-stravaganza!

we loved it so much that the original 8 have branched off and started making it for others.

I think it's just a matter of time before Mr. Flay will be hunting for you in order to challenge you to a throwdown? slapdown? smackfest?

[Jaymes]

GORGEOUS!
Jaymes-that really is an inspired reciept.

We veered slightly off the original.

We used the oven cured black olives and finely mashed whole anchovies instead of shells we used spaghetti alla ghittara. In case anyone is wondering alla ghittara is square spaghetti.

anyway 8 of us gathered and enjoyed a slurp-stravaganza!

we loved it so much that the original 8 have branched off and started making it for others.

I think it's just a matter of time before Mr. Flay will be hunting for you in order to challenge you to a throwdown? slapdown? smackfest?

Slurpfest?

I'm SO tickled about this news. I was a little concerned. As I'm sure you noted, it's not a dish for the unadventuresome palate.

I like the pasta shells because they capture more of the sauce in their dear little dips and crevices.

Where do you weigh in on the "will it freeze" conundrum?

Edit: Oh, and this dish was inspired by the real puttanesca sauce. Supposedly, in the olden days, the putas would mix this up and set it on their windowsills to cook in the sun. And, not coincidently, for the sights and smells of it simmering away to catch the attention of the town's men. It became so popular among this crowd (something like the red light) that the good and pure women of the village stopped making it, lest "hungry" men get the wrong idea.

Hence, eventually "pasta puttanesca."

You go, girls!

[omnivorette]

Here's the variation I made. I added some cubed steamed squash.






Then I tossed it with some pasta, threw on some torn basil leaves and some sea salt and evoo before serving.

[Daisy]

Tia Pol was serving a wonderful special salad last night: sliced Eckerton heirlooms, sliced red onion, a few little leaves of thyme, the tiniest bit of olive oil,coarse salt. Lots of lovely juices to mop up with bread.

[GG Mora]

Tomato/mozzarella/basil salad with olive oil and balsamic vinegar, salt and pepper. Tomatoes were Jaune Flammé and a red cherry whose name I know not, both from my garden.

Er, edited to add photo:

[omnivorette]

That was indeed a lovely and delicious salad. Where's the photo of the zucchini casserole?

[GG Mora]

Do we have a zucchini thread?

Actually, it was pattypan. Will be posting on blog.

[The Scream]

Where do you weigh in on the "will it freeze" conundrum?

I really don't think that that sauce will freeze well. It's like freezing a fresh tomato salsa. Another thing is that vegetables and fruits need to be cooked or processed before freezing to halt or slow enzymes that cause spoilage.