Now is the season for harvesting the tomatoes you get from the farmer’s market or in your own garden. A couple of years ago, my grandmother gave me over a bushel of red and green tomatoes from her garden. She had way too many and couldn’t do much with them all herself. So she decided to share the wealth with me.
This year, she only had red tomatoes, but that’s just fine with me. I love pasta, so this was just a great excuse for me to make sauce for future dishes. I had about 32 tomatoes total, but only used about 23 to make my sauce. Since she shared with me, I am sharing my recipe for simple tomato sauce.
Tomato Sauce with Fresh Tomatoes
Take your tomatoes and cut the tops off. Chop the tomatoes up coarsely, removing most of the seeds. Take the tomatoes and add them to a large pot with about 2 cups of water. You can use less water if you want a thicker sauce. Add the tomatoes and water to a large pot. Cover and cook on a medium heat until the tomatoes are soft and soupy.This takes about 12-15 minutes. Using a blender, puree the tomatoes in batches and add the sauce to a bowl. You should have about 15-17 cups of sauce.
To make the sauce for pasta and other dishes, here is what you will need:
- 1/2 cup extra-virgin olive oil
- 2 onions, chopped
- 6 large garlic cloves, chopped
- 3 tbsp Italian seasonings
- 3 tbsp dried basil
- 4 tbsp sugar
- Salt and fresh ground pepper
Heat the olive oil in the same pot you cooked the tomatoes in. Add the onions and cook until soft. Add the garlic, for about a minute. Turn down to a low heat and add the tomato puree, basil, Italian seasonings, sugar, and salt and pepper. Simmer over low heat until sauce is thickened and reduced, stirring occasionally. This is a time where patience is important. You can’t rush a good sauce, it could burn easily.