Sauce With Garden Tomatoes
In spite of the very wet Summer, my tomatoes did well. So well in fact, that there is an abundance of them. Time to make them into a quick sauce - and I do mean quick. How does 'less than 30 minutes' sound?
This is what I started with - garden fresh Roma tomatoes complete with dirt.
Ignore the photo-bombing zucchini. They did well this year too, but that's a post for another day!
In addition to your tomatoes, gather these ingredients:
Wash and cut your tomatoes. This is a 10 cup bowl:
Mince the garlic and saute it in some olive oil.
Add the tomatoes and tomato paste.
2 Tbsp. Balsamic Vinegar
1-2 tsp. Oregano
1-2 tsp. Basil
Salt & pepper to taste.
I also add some sugar - again, to your taste.
Bring to a boil, reduce the heat, cover, and simmer for 15-20 minutes.
Your sauce is done! In case you're wondering, yes, I do leave the skins on the tomatoes. Once they are cooked down into sauce, you don't even notice them.
I've made about 4 batches so far. They are 2 & 1/2 cups each and fit in a quart size bag for freezing. You could also make spaghetti like I did last night:
I hope this helps you deal with the over-abundance of tomatoes in your garden. I just know this is going to taste SO delicious in January when the snow is flying!
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