 |
| Tomato plants 10 feet tall |
 |
| More tomatoes and basil in bloom. |
We had an over abundance of tomatoes and neighbors that already had their own supply, so I was forced to find a recipe and make tomato sauce. Fresh tomato sauce has a unique flavor. It is much better than canned sauce, although I believe good homemade tomato sauce can be made in the winter with canned Roma tomatoes if all the other ingredients are as fresh as possible.
Recipe for Fresh Tomato Sauce
10 ripe tomatoes 1/4 cp. chopped fresh basil
2 Tbs. olive oil 1/4 tsp. Italian seasoning (or fresh thyme and oregano)
2 Tbs. butter 1/4 cp. cooking sherry or red wine
1 onion chopped 1 bay leaf
1 green pepper, chopped 2 stalks celery
2 carrots, chopped 2 Tbs. tomato paste
4 cloves garlic, minced
Plunge whole tomatoes in boiling water until skins peel off. Remove with slotted spoon and place in ice water. 
When cool peel off skins and puree in blender or food processor. Strain through a large and then small holed strainer to remove seeds.
In a large pot over medium heat, cook vegetables and garlic, (or Garlic spread) in oil and butter until onion is soft.
Pour in tomatoes chopped basil, other spices, and cooking wine, (wine can be optional), and place celery stalks and bay leaf in pot. Reduce heat to low and simmer 2 hours. (or put in crock pot).
After 2 hours stir in tomato paste and simmer 2 more hours. Discard bay leaf and celery and serve or freeze for the cold winter days ahead.
No comments:
Post a Comment